Archive for Breakfast
Naked Almond Yogurt and Overnight Oats
Aug 16 2012 by | Comments
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I really love yogurt but store bought non-dairy yogurt contains so many artificial ingredients like thickeners, preservatives and what not that I gave up eating it altogether. I’ve been craving it lately so I figured it was time to make my own. I was a little hesitant thinking it would be hard or that I would need special equipment but it turned out to be really easy and the only special equipment needed was something most of us already have, a slow cooker. While I have to admit homemade yogurt isn’t as thick as store bought it is delicious tasting and I’m so excited to have it to use in many of my favorite recipes again like Overnight Oats.
Kristy
Ingredients:
- 4 cups Homemade Almond Milk
- 1-2 tbsp raw coconut crystals (according to your preferred sweetness)
- 2 tbsp tapioca starch
- 1 tsp vanilla (optional)
- 1 non-dairy probiotic supplement capsule (the kind that is refrigerated)
Preparation:
- Turn your crock pot on to the warm setting with the lid off. Use a thermometer to check the temperature since different models will vary. You want to maintain a temperature of about 100 degrees. I also use the rack that came with my crockpot so that when I place the jars of milk into the crock they are not sitting directly on the bottom. If you don’t have a rack you can lay a folded towel on the bottom of the crock.
- Place the milk, coconut crystals and starch in a saucepan. Mix together well.
- Heat over medium heat stirring often until you reach a temperature of 180 degrees (use a candy thermometer to verify the temperature). Don’t boil the milk. Remove immediately from the heat.
- Let the mixture cool down to between 100-110 degrees.
- When it has reached 110 or below add the vanilla and probiotic supplement (break open the capsule first) and stir.
- Pour into 1 large jar or into smaller jars for single servings. Cover with the lids but loosely not tightened.
- Wrap a towel around the jar(s) and place them into the crockpot without the crockpot lid on.
- “Cook” at 100 degrees for at least 8 hours or up to 12 for a more tangy flavor.
- Place in the refrigerator and chill before using.
Nutritional Info:
Nutritional info will vary depending on ingredients used.
Notes:
Store yogurt in the refrigerator for up to 5 days.
To make overnight oats combine 1/2 cup old fashioned oats (for those that are gluten sensitive make sure to use gluten free oats), 1/2 cup Naked Almond Yogurt (recipe above), 1/2 cup Homemade Almond Milk, 1/2 a mashed banana, 1/2 cup chopped strawberries and 1 tbsp almond butter in a jar or bowl with a lid. Stir well. Cover and place in the refrigerator before going to bed. In the morning your breakfast will be ready and waiting for you. You can vary your oats by adding different fruits, nuts, seeds, whatever hits the spot for you. Just start with 1 part oats to 2 parts liquid of your choice (yogurt, milk, juice) and add in other items from there.
Toasted Banana Breakfast Roll
Aug 15 2012 by | CommentsAdd to Recipe Box
I am not a morning person. In college I was one of the first people to sign up for classes, not because I was super excited, but because I wanted to make sure that I got the popular afternoon classes. I shower at night, I put everything away before bed and I make sure that I have everything ready to go for the next day the night before. During the school year my kids attend a workshop with other homeschoolers once a week. On that day I’m always rushed and trying to get out the door on time. This quick and easy breakfast roll is the perfect meal for my busy morning. I actually make it the night before and it’s ready for breakfast as soon as we go downstairs. It’s also a really great afternoon snack!
~Sarah
Ingredients:
- 2 tbsp old fashioned oats (if you are gluten sensitive make sure to use a gluten free oat)
- 1/4 cup raw cashews
- 2 bananas
- 3 tbsp natural creamy peanut butter, room temperature
- 1/2 tsp raw honey or coconut nectar (optional)
- a dash of vanilla
- 1/8 tsp cinnamon
Preparation:
- Place the bananas in the fridge for a couple of hours (or overnight if using them for breakfast) before preparing.
- Place the cashews in a plastic bag and using a rolling pin or meat tenderizer, crush the cashews until you have very small pieces.
- Add the cashews and oats to a small sauté pan and heat over medium. Toast the oats and cashews for about 5 minutes or until golden brown. Be careful when dry toasting as you can go from done to burnt in just a few seconds.
- While the oats and cashews are toasting mix together the peanut butter, honey (if using), vanilla and cinnamon.
- Peel each chilled banana and cut in half, if desired, for easier preparation. Coat each piece with a thin layer of peanut butter mixture.
- Transfer the oats and cashews to a shallow dish. Roll each banana in the oats and cashews until coated.
- Serve as is or cut into pieces for younger children.
Nutritional Info:
Makes 2 servings.
Serving size 1 banana roll.
Nutrients per serving: Calories: 339, Cal. from Fat: 148.5, Total Fat: 16g, Sat. Fat: 3g, Carbs: 40.5g, Fiber: 5.5g, Sugars: 15.5g, Protein: 11g, Sodium: 5.5mg, Chol: 0mg
Notes:
Banana rolls can be stored in the fridge for up to 24 hours. They are great to make the night before so that breakfast is done and ready the next morning. They are also a perfect after school snack!
Pumpkin Sausage Patties
Aug 14 2012 by | CommentsAdd to Recipe Box
Pumpkin? Why pumpkin you ask? Well, why not pumpkin I say? I adore pumpkin. Besides Sarah’s family garden was brimming with them so I brought several home and cooked them and they were just begging to be used in something delicious. Pumpkin Sausage Patties are really easy and quick to make. Once made they can be kept refrigerated or frozen and reheated as needed to make a quick breakfast sandwich or chopped up and tossed in a tofu scramble. Perfect for a rushed school morning trying to get everyone out the door on time. They come in handy to make a quick spaghetti sauce for dinner on those nights getting home late from all the after school activities too.
Kristy
Ingredients:
- 2 tbsp ground flax
- 4 tbsp water
- 1 cup cooked brown rice
- 1 cup almond meal (left over from making Homemade Almond Milk) *see notes
- 2/3 cup vital wheat gluten
- 1 cup cooked pumpkin puree (canned is fine or any hard squash like acorn or butternut will work too)
- 2 tbsp nutritional yeast
- 1 tsp sea salt or more to taste
- 1 tsp ground sage
- 1/2 tsp ground fennel seed
- 1/2 tsp ground black pepper
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1/4 tsp nutmeg
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1/8 tsp cayenne pepper
- 2 tsp raw coconut crystals
- 1 tsp oil
Preparation:
- In a small bowl combine the flax and water. Set aside.
- Place the rice in a food processor and process until broken up (it should look a little like couscous or bulgar not pasty).
- Add the flax mixture and the remaining ingredients except the oil.
- Process until combined. As you are processing, the mixture should form a ball of dough that is slightly sticky but holds together well.
- Form into 12-16 patties.
- Heat the oil in a large skillet over medium high heat.
- Add the patties and brown 1-2 minutes on each side. Cover and lower heat to the the lowest setting. Cook 15-20 minutes.
- Serve and enjoy.
Nutritional Info:
Makes 12-16 patties.
Serving size 1 patty.
Nutritional information not available. We don’t have accurate nutritional info for the leftover almond meal to be able to calculate the nutrition facts correctly.
Notes:
*If you don’t make your own almond milk and have almond meal on hand you can make almond meal by soaking 1 cup almonds in water overnight. In the morning drain the water. Place the almonds in a food processor and process until you have a coarse meal.
Store leftovers patties in a sealed container in the refrigerator for up to 3-4 days or freeze for longer storage.
Crispy Waffles
Aug 13 2012 by | Comments
I can’t believe in less than 2 weeks school starts! While my kids don’t go to public school, the traditional start of school still signals the end of summer and a switch back to full time homeschooling (we do it part time in the summer). We do the majority of our school work first thing in the morning and I’m always on the look out for yummy breakfast meals that can be made in minutes. A few weeks ago I was on Pinterest and I happened to see someone pin some Mochi Waffles. I was in a hurry and didn’t get a chance to look but the idea stuck with me and I thought I would give it a try. You need to have a waffle iron to make these and hopefully you do because they are hands down THE BEST WAFFLES EVER!!!! Honestly, they need no syrup at all and come out all crispy on the outside and just the right amount of chewy on the inside. We’ve tried both the cinnamon-raisin and cashew-date flavors and they are beyond delicious. I also love that I can have breakfast on the table in less than 5 minutes. Added bonus – mochi is gluten free so if you’re gluten sensitive, fear not, you can have your waffles and eat them too!
~Sarah
Ingredients:
- 1 package (12 ounces) mochi of your choice (cinnamon-raisin, cashew-date or chocolate brownie would all be yummy)
Preparation:
- Preheat your waffle iron.
Cut the mochi into strips
- Cut the mochi into 1/2 inch strips with a sharp knife and then cut those strips in half.
With the thick side up, cut the mochi in half again
- Place the mochi on your cutting board with the thick side facing up. Slice each strip in half so it is about 1/4 inch thick.
Place a layer of mochi on your waffle iron and cook for 3 minutes
- Place the strips on your waffle iron, close, and cook for about 3 minutes.
- Remove the mochi waffles and serve immediately.
Nutritional Info:
Makes 4-6 waffles depending on your waffle iron size.
Serving size 2 waffles.
Nutritional information will vary depending on what variety of mochi you use. Check the back of the package for nutritional facts.
Notes:
While these waffles are excellent for breakfast, they are also amazing as dessert. I personally love them plain, hot off the iron but if you want to sweeten it up a little try adding a dollop of Homemade Whipped Cream and some fresh fruit.
Mochi is usually found at most health food stores in the refrigerated section (click here to find out more info on Mochi and where to find it). I find mine at our local Jimbo’s Naturally here in Southern California. If you can’t find it in your area there are a number of online retailers that stock it.
Root Vegetable Pancakes
Jun 22 2012 by | CommentsAdd to Recipe Box
I bet most everyone has had potato pancakes or at least heard of them and they are delicious, but now that I’ve tried Root Vegetables Pancakes regular potatoes have taken the back seat to these colorful and tasty little cakes. I’ll be the first one to say that beets have been, at best, on my ‘tolerated’ list of vegetables. They have certainly never been a star attraction. Lately though I’ve been using them in some different ways and found that they are delicious when prepared well. In this recipe beets are combined with carrots, onions and spices and held together by garbanzo flour which also adds a rich flavor as well as protein. Perfect as a side dish or as a meal paired with a fresh green salad.
Kristy
Ingredients:
- 1 large beet, shredded (about 1 packed cup)
- 2 medium carrots, shredded (about 1 packed cup)
- 1 small/medium onion, shredded (about 1/2 cup)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
- 1/2 cup garbanzo flour
- 1-2 tsp neutral flavor oil for pan
Preparation:
- Place the grated vegetables in a bowl and mix together with the rosemary, thyme, parsley, salt and pepper.
- Add the garbanzo flour and stir until combined. The juice from the vegetables mixed with the flour will make the mixture sticky.
- Lightly oil a large skillet or griddle and place over medium high heat. Drop the vegetable mixture by spoonfuls (about 1/4 cup) onto the griddle and press down gently to flatten slightly.
- Cook until browned, about 5 minutes before flipping over. Cook 3-4 minutes on the other side or until brown and crispy outside and tender inside.
- Serve hot.
Nutritional Info:
Makes 10 pancakes.
Serving size 2 pancakes.
Nutrients per serving: Calories: 108, Cal. from Fat: 23, Total Fat: 4g, Sat. Fat: 1g, Carbs: 19g, Fiber: 3g, Sugars: 4g, Protein: 3g, Sodium: 218mg, Chol: 0mg
Notes:
These pancakes are best eaten right away. They can be refrigerated and reheated but they won’t have the nice crispy outside texture when reheating.
For a different kind of hash browns (or should I say hash ‘reds’) you can omit the garbanzo flour and cook the shredded vegetables in 1-2 tbsp oil as you would hash browns. The sweetness of the vegetables are really brought out as they cook and caramelize together. Delicious!
Italian Sausages
Jun 05 2012 by | CommentsAdd to Recipe Box
Hold on there. Don’t look away thinking this is just another “fake” meat recipe. Maybe you have tried the meat substitutes found in the market and thought they were awful. Maybe you’ve never even tried them because they just looks too gross to contemplate eating. I’m with you, nasty looking, tasteless and sometimes laced with unwholesome preservatives and ingredients. This recipe isn’t for ordinary seitan often called “wheat meat”. I couldn’t justify using just wheat gluten and water and calling it wholesome or healthy. While wheat gluten does provide a lot of protein it’s still just gluten after all so my goal was to use whole and healthy ingredients and use the wheat gluten as a means to give texture just like you would use corn or tapioca starch to thicken a sauce or baking powder to make lighter cookies or cake. As with our Chili Dog Sausages I’ve used vegetables, beans and a spicy sauce to provide nutrition, color and flavor. They are really easy to make so why not give them a try and see for yourself?
Kristy
Ingredients:
- 2 roasted red peppers, peeled and seeded
- 10 sundried tomatoes in oil, drained
- 2 tbsp oil from the sun dried tomatoes
- 1 tsp oregano
- 1 tsp basil
- 2 tsp garlic powder
- 1 tsp sea salt
- 2 tsp onion powder
- 1 tsp parsley flakes
- 1/2 tsp red pepper flakes
- 1 cup cooked cannellini beans
- 2 cups vital wheat gluten
- 1/2 cup nutritional yeast
- 3/4-1 cup low sodium vegetable broth
- 1 tbsp olive oil
Preparation:
- Get the water boiling in your steamer while you prepare the sausage mixture.
- Prepare aluminum foil for wrapping the sausages by cutting 14 sheets approximately 6 x 8 inches.
- In a food processor combine the peppers, tomatoes, 2 tbsp oil from the sun dried tomatoes, oregano, basil, garlic, salt, onion, parsley and red pepper flakes.
- Process until smooth. Add the beans and process again until smooth.
- In a large bowl mix together the wheat gluten and nutritional yeast.
- Spoon the mixture from the food processor into the bowl with the wheat gluten and stir until combined. Add broth until you have a sticky dough like consistency.
- Take a portion of dough a little larger than the size of a golf ball and roll it with your hands into a log about 5-6 inches long.
- Lay it onto a sheet of the foil, roll it up and twist the ends closed. Complete with remaining sausage mixture.
- Place the wrapped sausages into the steamer and steam for 45 minutes.
- Remove from the steamer and unwrap.
- In a large skillet heat 1 tbsp olive oil over medium heat. Add the sausages and cook about 8-10 minutes, turning the sausages to brown all over.
- Serve as is or cut up into pasta or sauté with some peppers and onions or whatever way sounds good to you.
Nutritional Info:
Makes approximately 14 sausages.
Serving size 1 sausage.
Nutrients per serving: Calories: 147, Cal. from Fat: 18, Total Fat: 4g, Sat. Fat: .5g, Carbs: 8.5g, Fiber: 2g, Sugars: 1g, Protein: 7g, Sodium: 228mg, Chol: 0mg
Notes:
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
If you don’t have a steamer you can make one by using a large pot filled with 2-3 inches of water. Bring to a simmer. Lay a metal (don’t try it with plastic) colander over the top with the sausages inside (you will probably have to work in batches) and cover with the lid. Some steam will escape but it will still work. Check the sausages after 45 minutes to see if they are firm or continue steaming a little longer making sure that the water has not boiled out of the pot. Add more water if necessary.
You can also check the instructions of your crock pot. Some can be used for steaming.
These can also be reheated on the grill. Simply wrap in foil and grill until heated all the way through.
Peach Breakfast Cake For One
May 16 2012 by | CommentsAdd to Recipe Box
Each fall I look forward to apple season, each winter I look forward to Brussel sprouts and every summer I count down the days until peaches and nectarines show up in the supermarket. Last week I spotted the first peaches of the season!!! As a bonus my ‘all day’ morning sickness has subsided and fruit is back on the menu. I tend to like hot things for breakfast and wanted to make something that was just one serving. I took inspiration for this dish from Kristy’s Single Serve Snack Cake and whipped up this cobbler like breakfast treat. It was a super yummy breakfast but would make a delicious dessert too.
~Sarah
Ingredients:
For the peach base:
- 2 medium peaches, pitted, cut into slices, skin removed if desired
- 1 tbsp raw coconut crystals
- 1/4 tsp cinnamon
Pick one of the two following toppings.
For a gluten free topping:
- 1 1/2 tbsp coconut oil, melted
- 1 tbsp vanilla
- 1 1/2 tbsp honey or maple syrup
- 1/2 cup almond flour
- 1 tbsp chia seeds or ground flaxseed
- 1/4 cup non dairy milk
- 1/4 tsp baking soda
For a whole wheat topping:
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tbsp raw coconut crystals
- 1 1/2 tbsp coconut oil, melted
- 1/3 cup non dairy milk
Preparation:
- Preheat oven to 400 degrees.
- Line the bottom of a small oven safe dish (I used a 10 ounce ramekin) with your sliced peaches and evenly sprinkle the tops with cinnamon and coconut crystals.
- Place in the oven for about 10 minutes or until the coconut crystals have caramelized.
- Meanwhile, in a small bowl mix together the ingredients for the topping of your choice.
- Remove the ramekin from the oven and spoon the topping mixture evenly over the peaches.
- Lower the oven to 375 degrees and return the ramekin to the oven. Bake for 35 minutes or until the topping is hard and starts to crack.
- Let cool for 5 minutes before serving.
Nutritional Info:
Makes 1 serving.
Nutritional info will vary depending on which topping you choose.
Notes:
Simply double, triple or quadruple the recipe as needed for additional servings.
Smoothie Chia Pudding
Apr 11 2012 by | CommentsAdd to Recipe Box
I know there are lots of good things about chia seeds but I’ve just never gotten all that excited about them. I know that they contain calcium, phosphorus, magnesium, potassium, iron, zinc, copper and protein too, but they are too small to eat as a snack like pumpkin or sunflower seeds. They really have no taste on their own. They just didn’t do anything for me until I discovered chia pudding. I always keep a few containers of pureed fruit and juice in the freezer for a quick smoothie for those times when I need an instant breakfast. I thaw it, add some milk and it’s ready to go. I used this same fruit puree with chia seeds to make a delicious Smoothie Chia Pudding and now the chia seed and I are good buddies. If you have’t already, make friends with the chia seed today with this light and tasty pudding.
Kristy
Ingredients:
- 8-10 ounces fresh fruit of your choice
- 1/4 cup fruit juice
- 1/4 cup non-dairy milk
- 4 tbsp chia seeds
- coconut nectar or raw honey to taste (optional)
Preparation:
- In a blender or food processor combine the first 3 ingredients (and sweetener if using) and blend until smooth.
- Pour into a small bowl and stir in the chia seeds.
- Cover and refrigerate at least 1 hour.
- Stir and serve.
Nutritional Info:
Makes 2 cups.
Serving size 1 cup.
Nutritional information will vary depending on the ingredients used. This nutritional information is based on strawberries, orange juice, lite coconut milk and chia seeds.
Nutrients per serving: Calories: 241, Cal. from Fat: 91, Total Fat: 11g, Sat. Fat: 2g, Carbs: 30g, Fiber: 15g, Sugars: 17g, Protein: 5g, Sodium: 12mg, Chol: 0mg
Notes:
I like to mix up the ingredients at night before I go to bed so the pudding is ready and waiting for me in the morning.
Be creative with the ingredients. I use coconut milk for extra flavor but regular milk with vanilla bean is really good too. Try using spices like cinnamon, nutmeg or ginger for a different taste. I love pumpkin anything and pumpkin spice chia pudding (pumpkin puree, milk, cinnamon, nutmeg and honey) is one of my favorites. Chocolate is a good option too.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Creamy Asparagus and Mushrooms
Apr 05 2012 by | CommentsAdd to Recipe Box
My mom was the cook in our house but my dad liked to play around in the kitchen sometimes too. The only problem with that was that he would start something and then get called away to a job site and forget he left food cooking on the stove. We would come home to ruined pots and pans and a house filled with the stench of burned food and smoke. It’s a miracle the house never burned down. One of the things he like to make was creamed peas on toast. He started with a simple white sauce and then added peas and sometimes leftover bits of ham. It was served over toast and it was simple yet delicious. That was my inspiration for this recipe. I exchanged the peas and ham for asparagus and mushrooms and made a white sauce that is a little bit more nutritious by using potatoes as a thickener. This is a great quick fix lunch or dinner but I especially like it for breakfast too.
Kristy
Ingredients:
- 2 medium potatoes, peeled and cut into chunks
- 1/2-1 cup unsweetened soy or other non-dairy milk
- 1/2-1 cup low sodium vegetable broth
- 1 1/2 tsp sea salt, divided or to taste
- 2 tbsp olive oil
- 2 shallots, minced
- 1 pound asparagus, cut into thin diagonal pieces (about 1/4 inch)
- 2 cups shitake mushrooms, stems removed, sliced into thin slices
- 2 tsp thyme
- 1 tsp sage
- 8 pieces of whole grain toast, cut in half on the diagonal or whole grain biscuits (optional)
Preparation:
- Bring a large pot of water and 1/2 tsp salt to a boil and add the potatoes. Cook until tender.
- Drain and then whip the potatoes with 1/2 cup milk and 1/2 tsp salt. You want to whip the potatoes until very smooth because they will be the “cream” for the asparagus and mushrooms. Add 1/2 cup vegetable broth and stir well. Alternately add more milk/broth if needed until you have a smooth and creamy texture.
- Heat the oil in a large skillet on medium-high heat. Add the asparagus and shallots and sauté for 3-4 minutes. Add the mushrooms and remaining 1/2 tsp salt and cook until all the vegetables are tender.
- Season with the thyme and sage.
- Add the potato cream to the asparagus and mushrooms and stir well.
- Serve over toast or biscuits if desired.
Nutritional Info:
Makes about 4 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 103, Cal. from Fat: 34, Total Fat: 4g, Sat. Fat: .5g, Carbs: 16g, Fiber: 2.5g, Sugars: 2g, Protein: 3g, Sodium: 366mg, Chol: 0mg
Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Potato Croquettes
Mar 12 2012 by | CommentsAdd to Recipe Box
St. Patrick’s day is coming up but no, I’m not going to do a recipe for corned beef and cabbage. Is that really authentic Irish food anyway? I don’t know but St. Patrick’s day does make me think of potatoes. One of my favorite ways to make potatoes is good old-fashioned mashed potatoes. They are simply delicious all whipped up and fluffy but mashed potatoes made into crunchy outside, creamy inside Potato Croquettes are over the top fantastic. Make sure to read all the way down to the Notes section for a “surprise inside” preparation option.
Kristy
Ingredients:
- 2 cups cooked mashed potatoes, chilled (having the potatoes cold makes forming them into balls and keeping their shape much easier)
- 2 tbsp whole wheat flour or all purpose gluten free flour
- 1/4 cup extra firm tofu
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt or to taste
- 1/2 cup Homemade Bread Crumbs (if you are using a different bread crumb that is unseasoned be sure to season accordingly and if you follow a gluten free diet be sure to use a gluten free breadcrumb)
- 1/4 cup sunflower oil
Preparation:
- Place the first 6 ingredients in a food processor and process until all of the flour and tofu have been mixed in smoothly with the potatoes.
- Place the breadcrumbs into a shallow dish or plate.
- Take a spoonful of the potato mixture and roll it into a ball with your hands. I make mine golf ball sized but you can make them any size you like.
- Roll the ball into the breadcrumbs to completely coat. Place the ball onto a sheet of waxed paper. I like to shape the ball at this point to an oblong shape by pressing in the sides. Repeat the procedure with the remaining potato mixture.
- Heat the oil in a large skillet on medium high heat.
- Brown the croquettes on all sides. Don’t rush them. Let all the sides get good and crispy.
- Serve while hot.
Nutritional Info:
Makes approximately 16 croquettes.
Serving size 4 croquettes.
Nutrients per serving: Calories: 323, Cal. from Fat: 143, Total Fat: 16g, Sat. Fat: 1.5g, Carbs: 41g, Fiber: 5.5g, Sugars: 2g, Protein: 6g, Sodium: 873mg, Chol: 0mg
Notes:
It’s best to only make the amount that will be eaten right away as the croquettes do not save well.
For a fun twist, try taking a piece of leftover bean or veggie burger and rolling the potato mixture around it before coating in the breadcrumbs and frying.
