makes about 7 to 8 patties
1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease
In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice
(coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around
patties so they cook evenly. Cook patties on each side until golden and
cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.
bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012
Showing posts with label bacon cakes. Show all posts
Showing posts with label bacon cakes. Show all posts
Saturday, January 26, 2013
Saturday, June 18, 2011
2232. SMOKED MACKEREL and BACON CAKES
serves four
400 grams floury potatoes
150 grams smoked streaky bacon
3 spring onions
1 tablespoon melted bacon fat
250 grams smoked mackerel flesh
oil for cooking
flour for dusting
lemon halves, to serve
Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.
Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.
Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.
Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.
bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010
400 grams floury potatoes
150 grams smoked streaky bacon
3 spring onions
1 tablespoon melted bacon fat
250 grams smoked mackerel flesh
oil for cooking
flour for dusting
lemon halves, to serve
Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.
Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.
Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.
Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.
bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010
Subscribe to:
Posts (Atom)