Potato and Veggie Cakes

Remember the veggie strudel I posted about the other day. The lovely filling of onions, potatoes, carrots, peas, cheddar cheese and curry powder. There was enough filling left over for me to make these potato and veggie cakes. In a blender I added the filling and some chicken stock. I added enough stock just to smooth the consistency a bit. Making sure not to add too much stock. Stopping the blender every now and again and with a spoon scrapping the sides of the blender. Not worrying if the filling wasn't completely smooth. I then transfered the blended filling into a large bowl. Added some cornmeal until the consistency thicken up and held well together. I didn't measure exactly how much cornmeal. I just eyeballed it. You want it so that the filling doesn't fall off a spoon. Then I fried in a pan with olive oil over medium high heat. Until they have browned on both sides.

This was a great way to use up leftovers. I dressed them with chives and sour cream and served them with sausages and steamed string green beans. -JW