I hate to waste food. Any food! Sometimes I even test my immune system trying to finish things that don’t exactly fall under the category of fresh. In a country with so much excess and access to food, I always picture the faces of less fortunate and feel guilty when food hits the compost that should have been enjoyed.
This recipe is a great way to use up any leftover mashed potatoes. I always seem to make way too much, maybe it’s because subconsciously I want to make these:)
Makes 8 Fritters
4 cups of seasoned mashed potatoes
2 Tbsp. Safflower oil
Scoop the mashed potatoes on to a baking sheet and flatten. Brush with a littl oil and bake for 25 minutes on 375. They should be firm on the outside and soft on the inside.
Heat the oil in a frying pan and crisp up the potatoes until golden brown on each side. About 5-7 minutes on each side on medium high heat.
Spinach Artichoke Dip:
1 cup of cashews
1 can of quartered artichoke hearts
1# of fresh spinach
Sea salt and black pepper
Add the cashews to a blender with the liquid from the artichoke can, add a little water if necessary, to achieve a creamy smooth consistently. Add in 3/4 of the spinach and all of the artichoke hearts, sea salt, pepper and pulse until combined, it should still be a little chunky. Scoop out of the blender into a bakin dish and bake on 400 for 20 minutes.
When the potato fritters are done put the remaining spinach in the hot pan and wilt.
Lay the fritters down on a plate and top with the spinach artichoke dip and finish with the wilted spinach.
I love to serve these with a lightly dressed (flax oil and lemon) green salad and fresh sliced tomatoes.
Vegan Yogi Chef