I have recently been cooking this very frequently for the boy’s lunch, so much so that I have to publish this post sooner than later, so that it’s easier for me to refer to it when I cook in the kitchen. Why do I keep going back to this recipe? Because it’s easy to prepare, easy to cook, and easy to wash up. I don’t even need more than 30min to whip it up.
Some days, I just need some carbs for my weekend, and I feel there’s no need to add in any proteins or fibre. On these days, potatoes work best to satisfy my cravings and so does this recipe of potato patties. It’s filling, if you make enough of it. It’s like eating a lot of harshbrowns on repeat mode.
This recipe is very simple to follow, and a good option for when you don’t have a lot of time to prepare your meal. You don’t really have to chop up a lot of ingredients too (just spring onions, which are optional by the way); if you don’t want to wash the chopping board, you just dump the silken tofu into the pan and chop it up using the stirrer.
It’s Children’s Day today, meaning it’s already October – the last third month of the year. We are nearing the end of the year! I am not looking very forward to 2027, mainly because it’s PSLE year for the boy, and I’m really not sure about what to expect for him and for myself as well, being a full time mum at home. I’m hoping that all these cooking will help to ease my mind a little and feed the family well too.
I first tried making these rice balls because the boy kept complaining about his school meal caterer serving up horribly plain and tasteless food. I thought these rice balls were easy enough to make yet really tasty, without needing too much of a fuss in the kitchen.