Rocket Fuel: Pesto Potato Patties

Dehydrated potato flakes can be transformed into pancake-like patties that deliver the easily digested carbs needed to hit top-end speeds.


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A favorite among back-country campers, dehydrated potato flakes can be transformed into pancake-like patties that deliver the easily digested carbs needed to hit top-end speeds. For a little zing, you can stir some lemon zest into the potato batter.

For fresher flavor, consider making your own pesto: Place 3 cups arugula, ½ cup basil or mint, 13 cup walnuts or ¼ cup hemp seeds, 13 cup grated Parmesan cheese, 1 garlic clove, and ¼ teaspoon salt in a food processor and blend until greens are pulverized. With the machine running, pour in ¼ cup extra virgin olive oil and juice of ½ lemon until incorporated, scraping down the sides as needed.

Game Changers

  • Swap out pesto for chopped herbs such as chives or basil
  • For dairy-free cakes, use pesto made without cheese
  • Use chopped roasted red pepper instead of sun-dried tomatoes

Pesto Potato Patties Recipe

  • Serves: 5
  • Total time: 15 minutes

Ingredients

  • 1½ cups instant potato flakes
  • 2 large eggs, lightly beaten
  • 2–3 tablespoons prepared pesto
  • 1⁄3 cup finely chopped oil-packed sun-dried tomatoes
  • 1 tablespoon butter or oil

Directions

  1. Step 1

    Place potato flakes in a large bowl. Add 1½ cups hot water. Add eggs and stir quickly until batter becomes somewhat thick. Stir in pesto and sun-dried tomatoes.

  2. Step 2

    Heat butter or oil in a skillet over medium heat. Place ¼ cup batter for each patty in skillet and press down gently to flatten. Cook until golden brown on both sides, about 4 minutes per side. Let cool on metal racks and repeat with remaining potato batter.

  3. Step 3

    You should end up with about 10 patties. Chill for up to 5 days and transport in a small zip-top bag.



Adapted from Rocket Fuel: Power-Packed Fuel for Sports and Adventure by Matthew Kadey, RD with permission of VeloPress.