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Boil, steam or microwave potatoes until tender. Rinse under cold water; drain. Mash with butter, cream and egg yolk in a large bowl. Cook bacon, onion and garlic in a heated small skillet on medium heat, stirring, for 2-4 mins, or until onion is soft. Add bacon mixture, curry powder, cabbage, carrot and breadcrumbs to mashed potato; mix well. Cover; refrigerate for 15 mins. Shape mixture into 8 patties. Cook patties in a large, nonstick skillet on medium-high heat for 5-10 mins, until browned both sides and heated through. Serve with steamed broccoli, red pepper and zucchini and garnish with cilantro.
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms