Potato Cakes
Source: "Simple Foods for the Pack" by Vickki Kinmont and Claudia
Axcell
Thanks very much to Jill Gordon, who posted this recipe to the Guiding Mailing List.
Ingredients:
- 6 large raw potatoes, with peels, grated
- 2 carrots, grated
- 2 onions, chopped
- 1 garlic clove, minced
- 2 eggs, beaten
- 3 Tbsp. melted butter
- 2 tsp. salt; pinch cayenne pepper
- ¼ to ½ cup whole wheat bread crumbs
Directions: Chop and grate vegetables in one bowl and drain. Stir in remaining ingredients; mix with hands. Spread in 8-inch square pan. Bake at 350°F for 1 hour. Cut into squares; cool. Wrap individually in wax paper to take on your trip.