Mashed Potato Cakes…Whole Wheat Pancake and Waffle Mix…Spiced Carrot Cauliflower Soup

 Mashed Potato Cakes


2 cups mashed potatoes

1/4 cup parmesan cheese

1 egg, whisked

7 tablespoons all-purpose flour, divided

butter or oil, for pan-searing


Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.

  1. Take a scoop of the potato mixture and form into patties.
  2. Place the remaining 4 tbsp of flour on a plate.
  3. Lightly coat the potato patties in the flour.
  4. Heat a thin layer of the oil or butter in a large saute pan over medium heat.
  5. Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
  6. Serve as is or with accompaniments.

After step 2, place patties on a baking sheet and place in freezer for 30 minutes then place par-frozen patties in a Ziploc bag and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 3-7.






Whole Wheat Pancake and Waffle Mix


  • 6 cups white whole wheat flour
  • 1/3 cup sugar
  • 2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • whole wheat pancakes or waffles
  • 1 large egg, whisked
  • 1 cup buttermilk**
  • 1 tablespoon vegetable or canola oil
  • 1 cup pancake mix


  1. Whisk the egg, buttermilk and oil in a large bowl.
    2. Whisk in the pancake mix until just combined.
    3. Heat a large pan or griddle over medium heat and grease with butter or oil.
    4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
    5. Flip the pancakes and cook for one minute longer and serve.

*Mixture can also be used in a waffle iron following manufacturer’s directions.

*If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer!




 Spiced Carrot Cauliflower Soup


1 tablespoon olive oil

1 small onion, chopped

5 cups warm water

2 tablespoons vegetable bouillon*

1 head cauliflower, chopped (about 4 cups)

3 cups peeled and chopped carrots (about 8 medium carrots)

1 1/2 teaspoons curry

1 teaspoon cinnamon

1 teaspoon garam masala

1 teaspoon salt

I like to use organic better than bouillon instead of the cubes.


  1. Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
  2. Dissolve the vegetable bouillon in the water and add to the pot.
  3. Add the remaining ingredients to the pot and stir to combine.
  4. Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
  5. Using an immersion blender or standing blender, puree all of the ingredients until smooth.