Blog Archives - HAPPY VEG

Pesto Aioli

2/3/2025

Pesto Aioli

What You Need

1 C Mayonnaise
4 Tbsp. Prepared Pesto (I recommend fresh for this recipe)

www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

1 Tbsp. EVOO
1 clove Garlic, crushed & finely minced / pressed
1/2 Lemon, juice
Approx. 1 Tbsp. Fresh Basil, torn in to small pieces
Pinch Red Pepper Flakes
1/8 Tsp. + Himalayan Salt
Cracked Pepper To Taste

Directions

If you're making my Pesto recipe from scratch, do so as the first step. If you're using a store-bought pesto, move on to the next step.
Add everything to a mixing bowl and whisk together until creamy and combined. Taste and adjust the salt, pepper, or lemon to your liking. Cover and refrigerate for a minimum of 30 minutes before using.
This aioli will keep in the fridge for 7ish days approximately. Use as a spread on sandwiches or burgers, or as a dip for fries or crispy, fresh veggies. ENJOY!

HAPPY VEG

Mashed Tater Croquettes

2/1/2025

Mashed Tater Croquettes

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 12 Patties

What You Need

2 C Leftover Mashed Taters
1 Large, Free-Range Egg
1/4 Panko Crumbs
1/2 C Extra Old White Cheddar, shredded
All Purpose Flour
EVOO for frying
Himalayan Salt & Cracked Pepper

Notes

It's important the potatoes are cold from the fridge and don't sit out at room temperature for too long. They're much harder to work with when soft and warm.
Even when cold, they're literally mashed potatoes so you have to be quite gentle with them.
Any leftover mashed potato will work, plain or jazzed up. See my two mashed potato recipes below. For this recipe, I was working with my White Ched, Leek & Scallion Taters.

Broc Ched Mash

www.thehappyveg.ca/recipes/broccoli-cheddar-mashed-taters

WC, Leek, Scallion Mash

www.thehappyveg.ca/recipes/white-cheddar-leek-scallion-mash

Directions

Get your cold mashed taters in to a mixing bowl followed by the egg, panko, white cheddar, and a good pinch of both salt & cracked pepper. Use a rubber spatula to fold everything together until combined. Use a 1/4 cup measure to scoop the potato mixture up tap it out on to a parchment lined baking sheet. Do this until all of the mixture is used up, about 12 piles. Use our hands to form them in to puck shapes and return them to the tray.
Get a plate out and add a decent amount of flour to it. Season the flour with salt and pepper and stir together. Take your patties, coat them in the flour on both sides and return them to the tray, forming them back in to pucks if they start to look warped from being handled.
Heat enough EVOO to coat the bottom of a 10" non-stick skillet and set to just below medium heat. Once heated, add your patties in batches, 3 at a time, and cook until golden brown and crisp, carefully flip, and continue until golden and crisp. Transfer the cooked patties to a paper towel lined plate and hit them with salt right away. Continue until all of your patties are fried up.
For service, serve them up with your favourite dip. I served mine up with a pesto aioli I had made, but you could go with sour cream, a chipotle aioli perhaps, anything you have on hand. I also garnished with some pretty pea shoots but that's obviously optional. ENJOY!

HAPPY VEG