The other night in the store Haley asked for potato pancakes – and we came up with our version of “meat and potatoes”. I am quite positive that this meal was doubly delicious because we concocted it and cooked it up together.
Potato Pancakes, sausage and onions, and pickled cabbage
- potato pancake mix
- 3 tsp egg replacer + 4 tbsp water ( = 2 eggs)
- 1 package vegan sausage, cut in quarters
- 1/2 red onion, cut in slices
- 1/2 head cabbage, shredded
- 1 carrot, shredded
- 1/4 cup vinegar (seasoned, or vinegar+sugar)
- 1 tsp coriander
- 1/2 tsp fennel seed
- 1/2 tsp salt
In a large bowl mix vinegar, sugar, fennel seeds, coriander and salt. Mix in shredded cabbage and carrot. Let sit to pickle.
This pickling liquid is pretty strong tasting of licorice with this amount of fennel seed. We like that and think this plays well with the seasonings in the sausage. Cut back if you’re not a similar fan of strong flavor.
* We were also thinking that a little orange juice and orange zest would be a lovely addition!
Mix potato pancake mix according to directions, using egg replacer. Let stand 10 minutes.
Make sure the dog sleeping in the middle of the kitchen floor is still alive… 😀
Heat 2 large skillets with a thin layer of oil in each. Fry potato pancakes until they are golden brown on each side.
Saute onions and sausage until carmelized. Don’t overcook the sausage or it will get dry and tough – just til the outside is crispy brown and the onions are golden brown on the edges.
Mmmmmmm…. this would have been a good football dinner. Thankfully there’s still some hockey season left!