The headline for this recipe should perhaps be longer, but that would involve some French, so I include a comment here instead. The potato cakes are made with a Pâte à choux (light pastry dough).My inspiration for the potato cakes came from Ruhlman's book called Ratio. However, I did veganize his method a bit by replacing half of the eggs with a simple home made chia seed egg replacement mixture (easily found on the internet).The following recipe will make about 9 pretty thick potato cakes (like in the picture above), or about 14 thin ones. Better to make them thinner if you like them a bit more crispy-like (I will do that the next time I make this). After forming, refrigerate the extra potato cakes and cook them the next day or so.I hope you will find the meal as tasty as me.PS: In the picture above I forgot to grind the chia seeds for the potato cakes, and they look a bit like whole peppercorns. It was good nevertheless.

Recently I started dieting so I tried to eat more hanpen fish, plus I have basil growing on my balcony, so I composed this recipe.These can be eaten as-is, of course, but I recommend trying it with tomato sauce. Recipe by kahoo

I wanted to use up burdock root I just happened to buy, so I made up a recipe using it with cheap pork offcuts.Be careful not to cut the pork too small, or the cakes may fall apart when you fry them.The texture may differ by the amount of the pork or burdock root, or the pork cut. If it's not sticking together well, use as much potato starch as you need. For 15 cakes. Recipe by Poron526

Beautiful fish cakes I only had large burger buns so I went for a double up

I wanted to eat Asian sweet potato so I bought one, but I couldn't decide what to do with it. I thought about it for 3 days and finally decided to make sweet potato cakes.- This may need a little more milk. So 20 ml is fine!- The potato paste shouldn't be too runny. I steamed the potato with a pressure cooker this time. It's sweet and tasty steamed.- Adding cinnamon or vanilla extract gives depth to the flavor. Recipe by umai

This cake is a cherished childhood memory for many. The following method is quick, and the cake tastes just like it did back in the day.

Crab cakes! To put it simply, they're like crab burgers. They seem to be a popular dish in America, easy to make and delicious!The origin of this recipeI recreated this dish after having it at a restaurant during a trip to America. You might wonder, what are crab cakes? Simply put, they're burgers made with crab! The ingredients and method have a lot in common with making burgers.

Just adding cream cheese changes the flavor dramatically♡ There are many ingredients, but it's easy because you just mix them! Perfect for entertaining or parties♡The origin of this recipeI couldn't forget the incredibly delicious crab cakes I had in Cape Cod, so I tried to recreate a similar taste!

Mugwort rice cakes, shaped like a pig basket, are called 'mugwort buns' or 'pig basket cakes' by the Hakka people. The name comes from their pig basket-like shape. According to Hakka tradition, the dough is kneaded together with the mugwort, which is boiled and squeezed dry to remove the green color. This method keeps the cakes soft and chewy even when cooled.Tasting NotesFollowing the Hakka traditional method, the dough is kneaded together with the mugwort, which is boiled and squeezed dry to remove the green color. This method keeps the cakes soft and chewy even when cooled.

Salmon cakes with rice and peas. You can also add diced onions and green peppers to the salmon cakes for more flavor.

I was at a local restaurant and fell in love with their crab cakes. I had to make my own.

Sometimes I just don't want onion rings. These cakes made from onions and batter are so delicious. I used a giant strawberry onion which grows in the strawberry fields.