I don’t know how you feel but for me first two weeks of 2011 passed so quickly that residues of New Year joy faded away in a few days like a deflating balloon after a party. It’s quite common to have hectic times in the office but this time ours is a bit head spinning, making me grateful to weekend holidays. While thinking about all this stuff a question hit to my head “who decided to work for five days and rest in the remaining two on behalf of everyone on earth?”
After some research I found out that New England Cotton Mill instituted the first five-day work week and famous entrepreneur Henry Ford applied the same in his factory. I was about to put all the blame on them before I learned the fact there was no weekend holiday at all before, so maybe I should thank them instead. As for me, I am pretty sure that we would be better and much more positive people if everyone could work four days a week and rest in the remaining tree.
Anyway, you might also be passing through the same point of the circle and could not find enough personal time to realize what you had planned at the end of 2010. No worries, I am here to help you. The recipe I am about to share soon is a life saver. Since it is quite easy and tasty as well you will have more time to do whatever you like after a long and exhausting day in the office.
All you need is some easily obtained vegetables like onion, potato and some chard or spinach leaves you found in your refrigerator. I prefer to use chard since had a chance to find incredibly fresh ones at the grocery. Chard is an excellent source of A,C, and K vitamins coming with magnesium, potassium and iron in the same package. Chard is also quite beneficial to cure ulcer which is quite common among stressed out office people. Chard juice (I must admit you should be really in love with chard to do that, otherwise just keep that mind to use some other day) is a good decongestant and leaves are also helpful to neutralize stomach acidity.
A recipe that is delicious, easy and healthy. No need to ask for more, right. You may even keep the fried potato pancakes in the fridge for a few days to use afterwards and reheat them in the oven to make them gain their crispiness again.
Ingredients (for 4 serving)
For potato pancakes
- 4 mid-sized potatoes (around 450 grams -1 pound-)
- 1 mid-sized onion
- 35g (1.2 oz) all purpose flour
- 1 egg (beaten)
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- Freshly ground black pepper
- ¼ teaspoon grated nutmeg
- 1tablespoon liquid vegetable oil for frying
For sautéed chard
- 450 g (1 pound) Fresh chard leaves -washed and drained –
- 1 tablespoon extra-virgin olive oil
- Freshly ground white pepper and sea salt to taste
- 1 ½ cup sour cream
- Fresh mint leaves for garnishing
|1.||Sautee chard leaves with olive oil and season with salt and white pepper. Do not overcook; leaves should be little tendered not died out. Close the pan with its lid to keep them warm and put aside.|
|2.||Finely grate onion and peeled potatoes into a mixing bowl and squeeze excess water.|
|3.||Add beaten egg, flour, salt and pepper to potato-onion mixture and mix well until everything is blended.|
|4.||In a medium skillet, heat vegetable oil and drop some of the mixture by the help of a spoon and flatten with back of the spoon to make a circle with 10cm (4 inch) diameter. Cook until it gains a golden brown color (in less than 2 minutes) and flip to cook other side. Transfer to a paper towel and cook the rest. Do not worry if you didn’t end up with perfect circles. Utilize the mouth of a large glass to cut out your ideal circle.|
|5.||Take one potato pancake on a plate and place some sautéed chard leaves on top. Place the second potato pancake on chard leaves and garnish with sour cream and mint leaves. Serve immediately.|