Redwall Cookbook: Brockhall Badger Carrot Cakes (Potato, Onion and Carrot Cakes)
On a tip from the Straight Dope website, my husband and daughter started reading the Redwall series by Brian Jacques. The first book, Redwall, was published in 1986. The stories take place in the world of Redwall with humanlike characters that eat A LOT OF FOOD between various adventures. We bumped into the book, literally as it was falling off the shelf during Summer Reading Club antics. I had no idea there was a cookbook for the series, I mean it made sense – the little creatures do eat and drink a lot! The kids stuffed it in our book bag without hesitation.
Back at home, we usually let the kids pick one meal during the week, and this time we all decided we’d make something from the Redwall Cookbook (buy*). Dave suggested the Brockhall Badger Carrot Cakes (really it’s an onion, potato and carrot pancake), and oh boy were these easy and delicious! I’m a fan of potato pancakes, but I think I like these more! The cakes are tender, and there’s a nice crunch from the shredded carrot. I like that these cakes aren’t heavy or oily either, and these are insanely more easy to make than a potato pancake.
These would be perfect to use up any extra baked or mashed potatoes. My oldest helped mash up the potato from the microwave and measured ingredients for other sides we had for dinner. It’s really fun bringing these recipes to life with our kids and teaching them how to cook too! We’ll be making these again, because “momma makes good cakes!”
Redwall Cookbook: Brockhall Badger Carrot Cakes
Ingredients
- 1 small potato cooked and mashed 3/4c = 1 medium sized potato cooked for a few minutes in microwave
- 3 medium carrots 6 oz, peeled and grated
- 1 medium onion 6 oz, peeled and grated/diced
- 1/2 cup fresh breadcrumbs
- 2 tsp chopped fresh parsley
- 3 eggs beaten
- Salt and pepper to taste
- 1 + Tablespoon Vegetable Oil
Instructions
- Preheat oven to 225 degrees F. Mix potato, carrot, onion, breadcrumbs, and parsley together in a bowl.
- Beat eggs thoroughly and season with a bit of salt and pepper. Add to potato-carrot mixture. Mix thoroughly.
- Heat a bit of the vegetable in a skillet over medium high heat. Drop rounded batter by the tablespoon (or use medium size cookie scoop/1.5 Tbs). Flatten gently with the palm of hand or back of spatula.
- Cook each side until it is golden brown, about 3-4 minutes a side.
- Keep cakes warm on a paper towel lined plate or cooling rack in oven. Portion and cook remaining batter. Reheat leftovers in a skillet with a bit of non-stick spray or oil.
Step By Step
Preheat oven to 225 degrees F. Mix potato, carrot, onion, breadcrumbs, and parsley together in a bowl.
Beat eggs thoroughly and season with a bit of salt and pepper. Add to potato-carrot mixture. Mix thoroughly.
Heat a bit of the vegetable in a skillet over medium high heat. Drop rounded batter by the tablespoon (or use medium size cookie scoop/1.5 Tbs). Flatten gently with the palm of hand or back of spatula.
Cook each side until it is golden brown, about 3-4 minutes a side. Keep cakes warm on a paper towel lined plate or cooling rack in oven. Portion and cook remaining batter. Reheat leftovers in a skillet with a bit of non-stick spray or oil.
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon