4 Kids 'n Us Recipes

Yield:
8 servings
Ingredients:
2
Eggs, beaten
1 cup Panko Bread Crumbs
2/3 cup Flour
1 - 8 ounce can Sweet Potatoes, cooked and mashed
1 small Onion, chopped fine
1 t. Thyme, chopped fine
2 each Sweet Potatoes, julienned and shredded
To taste Salt and Pepper
1/3 cup Sugar
1 t. Red Crushed Pepper
1 t. Cinnamon

Method:
Cook
and dry mashed russet potatoes. Add the rest of the ingredients and
mix together well. Adjust seasonings if needed. Shape, then pan sear
until golden brown.

Yield: 8 servings

Ingredients

1 cup Granulated Sugar
1 cup Water, cool
½ cup Malt Vinegar
2 cups Sundried Tomatoes, diced and dehydrated
1 tsp. Jalapeno, minced and no seeds
1 tsp. Ginger, fresh, minced
1 tsp. Coriander, toasted, grind seeds
1 tsp. Cardamom Powder
1 tbsp. Red Chili Flakes
1 tbsp. Cilantro, chopped

Method

In a non-reactive saucepot, combine sugar and water. Wipe down side
of pot with water. Be careful to keep sugar mixture clean. Bring to
a boil over high heat. Do not stir or move in any way! Cook until amber
colored. Add malt vinegar. Stand back and beware of steam. Add all other
ingredients except the tomatoes, cilantro, and jalapeno. Stir and bring
to a simmer. Allow liquid to reduce and thicken to a thick syrup consistency.
Add the tomatoes, cilantro, and jalapeno. Stir up really well. Remove
from the heat and cool right away in the refrigerator.