Potato Kephtides (Or Mrs B's Quest for Vegan Potato Cakes)

From: Chef #782265

On Mar 6, 2008

From: Wendys Kitchen

On Jul 30, 2007

Thank you for such a great recipe although please forgive me as I used 2 egg whites instead of the margarine. I added enough wholemeal flour to get a good consistency and refrigerated for a few hours. I then baked as directed. I served this with the recipe "Southern Italian Ratatouille" absolutely delicious combination. Will definately keep this to make often.

From: Kumquat the Cat's friend

On Nov 21, 2005

Well, Mrs B's quest was was more than successful, and her quintessentially subtle British humor is appreciated as well. Have update my initial review to this after Caroline adjusted ingredients and instructions, and both my boyfriend and I thought this was VERY good (well, I thought it was even BETTER than that). When I first tried this, I made a mistake on the flour measurement. Conversion to flour measurement from liquid should be at least double (though there are finer conversions to that on-line), i.e. flour to 1/2 cup instead of 1/4 (2 liquid ounces). Hey, I never professed to be a very good baker and I don't have a kitchen scale! So, second time I used 1/2 cup cornstarch instead of 1/4 cup flour, included the tofu and used 2 medium tomatoes undrained of excess liquid (boiled them briefly in leftover water from potatoes, and they peeled like a breeze - but you all know how to do that!) and added extra scallions (love them). I shaped by hand into 12 patties, then I baked for 20 minutes and flipped to bake for 5 minutes more (as per Bunny Mom). I would recommend you bake them for 15 minutes then flip to bake for 10 minutes. These were crispy outside and soft inside, just as recipe suggests. I'm so glad I tried these again. I pictured with a few condiments (only to make photo more colorful), but I wouldn't serve them this way as I think this recipe is outstanding on its own. Thanks so much Caroline, and sorry I messed up at first! Great recipe that I will be making again.

From: Ms*Bindy

On Oct 28, 2005

This was a really unusual recipe for me. I really liked that they baked in the oven, and didn't need to be fried in oil. I put my hot potatoes through my ricer. (Sorry, did not have cold ones available) Added some leftover cold mashed potatoes. I cut way back on the tomatoes, because I am not overly fond of tomatoes...I used about 1/2 large one. I am wondering if the tomato content is why Kumquat's friend had problem with how watery the mix was....mine was not watery at all. I found that the 15 minutes was not nearly enough to make the outsides crisp, so I flipped them over, and baked an additional 10 minutes...That seemed to do the trick. Also, I originally tried to roll out the potato mix, and that was very messy, so I just sprinkled flour on a board, and the took a handful of the mix, pressed it out with my hands and then cut it out with the rim of a drinking glass.