Okra patties are a very southern food, if you are not from the South then you might want to avoid this dish becasue you could easily make it more difficult by adding things not needed. These are a simple and should remain so. Seasoning needed: sea salt and course ground black pepper. Use fresh okra! I bought a homegrown okra from a local farm, from a mom and pop grocery store and had to double the mixture. Use a good, course corn meal. If you're looking for a low fat snack, don't try these. Use oil, preferably peanut oil. You don't have to use too much, just enough to be able to flip them over but keep them cooking. Using cooking spray, these will not taste the same. As a southern woman, my grandmother made these as a side for dinner, when I made this recipe (doubled and with fresh okara) they were very close to her recipe. Excellent. Don't forget the sea salt and course ground black pepper. no more seasonings needed to taste like a real okra patty. :) One thing I did differently was the whole wheat flour instead of white...could not taste the difference!

Reviewed On: Aug. 11, 2011

Loved this!! I did add a few things though. Definitely needed more meat for my family of 5 so I used about 1.5 lbs of lean ground beef. While browning the beef, that's when I added the spices along with minced onions and garlic powder and dash of Tony's. We took the advice in the reviews and used the frozen cubed hashbrown potatoes, used half of the bag in the soup and fried up the other half on the stove to use as topping option. Also had some crumbled bacon for topping. I used Cheddar cheese in a block, just cubed it myself. I omitted the celery and just used the carrots. If you don't want the extra nutrients, don't worry about it. I did it to sneak the kids some veggies. I grated about 2 1/2 large organic carrots VERY finely, it totally blended in with the meat. The sour cream gives it a good tang, I was asked if there was Worc. sauce in it, so glad I didn't add any, the sour cream does the trick. Will be saving this recipe and doing it again for sure. My kids (12 and 9) loved it. My 4 yr old won't touch meat, so no verdict there.

Reviewed On: Jun. 18, 2011

Really good recipe with a little tweaking. The cassoulet recipe I usually use is not a slow cooker one so this turned out to be helpful. I used 2 pkgs of Polish Kielbasa, chicken breat tenderloins that I chopped into chunks, and instead of wine, I used organic veggie broth. I add a little more than 2 cups of the broth so it has more of a "stoup" consistency. Usually I use giant butter beans but I was out so today my cassoulet was beanless. :) I also add bacon crumbled on top. MMmmmm, not healthy but sure will be good on a rainy day.

Reviewed On: Apr. 19, 2010