Streusel Potato Cake
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| From Paulchen’s Food Blog |
I still have plans to make it but I was even more convinced when I saw her picture for Sage and Prosciutto Corn Cakes:
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| From Paulchen’s Food Blog |
Yes, I know, it has meat, but many of you know that I started eating meat while I was pregnant and have still been eating meat but choosing leaner meats to continue my healthy lifestyle.
Even though this recipe called for prosciutto, I decided to use turkey bacon. It is not my husband’s favorite but once I used it in this recipe he enjoyed the flavor much more. I totally did not want to use bacon because it had more fat.
Instead of sage I used Italian seasonings. I gave these more flavor by adding chopped portabella mushrooms as well. All in all I was pleased with them. I made a huge green salad to go with these and we called it our dinner for 2 nights.
I wanted to veganize these but I have not had the time. You could use tempeh bacon and Tofutti sour cream and also substitute the eggs for flax seed meal or chia seeds. I challenge someone to do it for me. Either way, I know it would be tasty.
These are so much lower in calories than the original recipe because of the prosciutto. Give the recipe a try. It will not disappoint. Quick dinners come in small forms indeed.
- 3/4 cup corn flour
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons Italian seasonings
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cups fat-free sour cream
- 2 eggs
- 7 slices turkey bacon
- 1 1/2 cups chopped portabella mushrooms
