The Earth is the LORD'S

Here is another hearty and healthy breakfast for you. This is for those who must have carbohydrates to start their day. These Oat Crusted Potato Cakes are made of mashed potatoes mixed with rolled oat and flour. The potato cakes are lightly salted and dusted with oat before pan frying in light olive oil.


Oat Crusted Potato Cakes
makes 6 potato cakes
Ingredients
500g potatoes
40g rolled oats
40g wholemeal flour(plain flour)
salt and pepper to taste
Light olive oil for shallow frying


Method

• Cook the potatoes in boiling water until tender. Drain, return to the pan and mash, allow to cool slightly.

• Stir in 30g oats and flour and season well.
• Press into 6 round potato cakes and coat in the remaining oats.

• Heat the oil in a large frying pan and fry the potato cakes, about 2 minutes each side.
• Serve topped with grilled bacon and eggs.

Note: The oats add creaminess to the mash, making the potato cakes soft and creamy. This is best served hot from the pan. You can also turn these potato cakes into salmon cakes. Just add in a can of pink salmon flakes, chopped onions and snipped dills.

Linking this post to Little Thumbs Up 'Oats' hosted by Vivian of Vivian Pang Kitchen, hosted by
Zoe of Bake for Happy Kids and Doreen of My little favourite DIY.

The earth is the LORD'S, and all its fullness. Psalm 24:1

You Were Bought At A Price

 While waiting for my home made char siew braising in the wok, I cooked for myself a simple lunch.

皮蛋廋肉粥 Lean Meat and Century Egg Oat Porridge.

This is not only quick and tasty, but healthy because it is cooked with oat instead of rice! This recipe was inspired by Ellena of Cuisine paradise who made this back in 2009. I modified her recipe to 1 serve.

This porridge, similar to Cantonese style and texture, is so tasty that it is hard to tell it is made from oat. Cook this for your friends and family, and don't tell them it is oat, they will never know they are eating something that is good for them, and that will keep them full till the next meal!



皮蛋廋肉粥

Lean Meat and Century Egg Oat Porridge
serve 1

3 tbsp of quick cooking oat
20gm of mince pork
1 roughly chopped century egg
1/2 beaten egg, lightly beaten
200ml chicken stock (low sodium) + 150ml water
Chopped spring onion and conriader, to garnish
Pan fried shredded ginger, to garnish
pepper to taste

Method

• Marinate the mince meat with some light soy sauce, pepper and sesame oil.
• Pan fried shredded ginger till brown, remove ginger slices. 
• Fry the mince pork with the ginger oil and give it a quick stir until the meat are well separated and cook through.
• In a saucepan, boil the chicken and water together. When it comes to a boil, add in the oat. When the oat is boiling, add in the cooked meat and chopped century eggs. Remove from stove
• Drizzle in the beaten egg and give it a quick stir. Serve in the bowl and garnish with spring onion, coriander and ginger.

Linking this post to Little Thumbs Up "Oat" organised by Zoe of Bake for Happy Kids, Doreen of My little favourite DIY, and is hosted by Vivian of Vivian Pang Kitchen.

You were bought at a price. Therefor honor God with your bodies. 1 Corinthians 6:20