I am the self-proclaimed Queen of Guilt. I can feel guilty about absolutely every freakin' thing. I feel guilty when I don't wash out baggies, because they end up in landfills. I feel guilty when I do wash out baggies because I'm wasting water and soap to wash them. Hell, I feel guilty when I use a baggie, period. For the love of God! It is annoying to be stuck inside my head sometimes. But the good news is that I have one less thing to feel guilty about today. I made grit cakes! I made a big batch of grits three days ago and swore that I would parcel out a generous serving to myself every morning until they were gone. BUT I KEPT FORGETTING ABOUT THEM! So today I decided to reinvent grits. Behold Kristie's Grit Cakes! I have to admit, I used a recipe from the "More-with-Less Cookbook" by Doris Longacre as a guide, but made plenty of modifications to make them my own. Fry 'em up and give me some feedback. Enjoy!
Kristie's "I-Don't-Want-To-Waste-The-Leftover-Grits" Grit Cakes
Serves 4
Two cakes per serving
Combine in a large bowl:
2 c. cooked and chilled grits
1 12oz. can light tuna (not white!) drained and flaked
1/2 small white onion, minced
1 t. salt
dash pepper
1 t. Worcestershire sauce
1/2 c. Italian style bread crumbs, with extra set aside for coating the cakes
1/4 c. chopped fresh parsley
1 egg, beaten
Mix everything together well. Shape the mixture into 8 cakes about the size of your average burger. Roll in additional bread crumbs and pan fry in olive oil until golden grown. Garnish with more fresh parsley and a sprinkle of Parmesan cheese. Now chow down! I put ketchup on mine. Don't judge.
Vegetarian variation:
Omit the tuna and the Worcestershire. Add in 1/2 cup corn kernels, 1/2 cup drained and rinsed black beans and one small can of chopped green chilis. Substitute cilantro for the parsley if you like and top the cakes with salsa and guacamole. I haven't tried this yet, but I think it will be delish!
Kristie
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