Mix potato, carrot, onion, breadcrumbs, and parsley together in a bowl.īeat eggs thoroughly and season with a bit of salt and pepper. Reheat leftovers in a skillet with a bit of non-stick spray or oil. Keep cakes warm on a paper towel lined plate or cooling rack in oven. 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!” My oldest helped mash up the potato from the microwave and measured ingredients for other sides we had for dinner. These would be perfect to use up any extra baked or mashed potatoes. I like that these cakes aren’t heavy or oily either, and these are insanely more easy to make than a potato pancake. 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 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.īack 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*). We bumped into the book, literally as it was falling off the shelf during Summer Reading Club antics. The stories take place in the world of Redwall with humanlike characters that eat A LOT OF FOOD between various adventures. The first book, Redwall, was published in 1986. On a tip from the Straight Dope website, my husband and daughter started reading the Redwall series by Brian Jacques.

The redwall cookbook