Tag: Potato Salad

Linseed Sweet Potato Burgers


| © 2016 |

| © 2016 |

Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.

Linseed Sweet Potato Burgers

adapted from Taste

  • 600 g Sweet potato, peeled, cut into 2cm pieces
  • Olive oil
  • 1 Onion, peeled and finely chopped
  • 1 clove Garlic, finely minced
  • 1 Small zucchini, trimmed, grated, excess moisture removed
  • 50 g Feta, crumbled
  • 35 g Oat bran
  • 55 g Linseeds for coating
  • Bread buns, wholewheat or gluten-free
  • Avocado kale sauce or tzatziki
  • Sliced tomato, to serve
  • Salad greens, to serve
  1. Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
  2. Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
  3. Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
  4. Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.

| © 2016 |

| © 2016 |

Eat,Drink And Be Merry!

Potato Salad with Crispy Bacon and Purple Cabbage

A potato salad loaded with yumminess.

Ingredients for 6-8 servings:
1 kilo potato ( diced)
100 grams purple cabbage ( sliced thinly)
1/2 cup crispy bacon
1 cup mayonaise or according to your taste
salt and pepper to taste

Procedure:
1. Boil the potatoes until tender but not overcooked. After boiling drain and pass through a running water then drain to remove excess water.
2. In a mixing bowl, combine all the ingredients.
3. Serve and enjoy :-).

Homemade Macaroni Salad

Classic homemade macaroni salad is a crowd-pleaser at every cookout, potluck, picnic and any family gathering.

There seems to be potato salad people and macaroni salad people. I’m the macaroni type myself and the wife is a potato person. Go to any gathering this summer and they will be both. Anybody can buy the macaroni salad but take up a few notches and show up with your version. And as an added bonus, you will know what’s in it.

I looked around a lot. I read a lot of recipes but really just ended up  ust combining several. I don’t think you can go wrong making macaroni salad. Cook some pasta, make a mayonnaise based sauce and put in what you like. It is really that simple.

Rating:

A nice lower to medium 4. I won’t be doing it often since it makes too much for two.

Notes: This is a basic recipe. Add or subtract what you want.

My main problem was trying to make it “cooking for two” friendly. I finally decided that it just wasn’t happening for me. I wanted the pepper in the recipe (my taste).  Otherwise you can cut this recipe in half and make it more cooking for two. I decided I was mainly going to use it for gatherings and holiday cooking so I’m ok with the eight servings.

Cook 2 cups pasta according to package directions.

In a large bowl mix 1 cup mayonnaise (regular or low-fat), 3 tablespoons milk, 2 tablespoon vinegar, 1 tablespoon mustard, 1-2 teaspoon sugar to taste, 1/2 teaspoon salt, 1/4 teaspoon pepper.

Finely chop 1 small or 1/2 medium red onion, 2 stalks celery and 1 pepper (red or green)

Mix pasta with the dressing, veggies and 1 cup of shredded mild cheddar cheese.

Refrigerate for a few hours to blend flavors

 

Homemade Macaroni Salad

Classic homemade macaroni salad is a crowd-pleaser at every cookout, potluck, picnic and any family gathering.

Author: Dan Mikesell

Recipe type: Salad

Cuisine: American

Serves: 8

Ingredients

  • 2 cups pasta
  • 1 cup mayonnaise (regular or low-fat)
  • 3 tablespoons milk
  • 2 tablespoon vinegar
  • 1 tablespoon mustard
  • 1-2 teaspoon sugar to taste
  • ½ teaspoon salt
  • ¼ teaspoon pepper.
  • 1 small or ½ medium red onion
  • 2 stalks celery
  • 1 pepper (red or green)
  • 1 cup of shredded cheddar cheese

Instructions

  1. Cook 2 cups pasta according to package directions.
  2. In a large bowl mix 1 cup mayonnaise (regular or low-fat), 3 tablespoons milk, 2 tablespoon vinegar, 1 tablespoon mustard, 1-2 teaspoon sugar to taste, ½ teaspoon salt, ¼ teaspoon pepper.
  3. Finely chop 1 small or ½ medium red onion, 2 stalks celery and 1 pepper (red or green).
  4. Mix pasta with the dressing, veggies and 1 cup of shredded mild cheddar cheese.
  5. Refrigerate for a few hours to blend flavors.

3.2.2704

Updated
May 25 2014

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