Reviewed: Sep. 17, 2008

I have know this recipe for years. It's really wonderful. I have never put hot peppers in it. I think it should mention you need to use a medium potato or a little larger and not to rinse the potato because you need the starch to hold the formedpatties together. I make them quite thick. It's a delicate recipe and has to be prepared correctly.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Michelle D. V.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2007

Thanks for the recipe. It had a nice flavor and makes for a fairly easy dinner. I had trouble getting mine to stick together, so they were quite crumbled, but the flavour was nice. Next time I'll try adding another 1/2 egg. I sprinked dill/lemon seasoning on them when I was frying them and served them with lemon wedges. Next time I might try some cajun or other seasoning to see what it is like. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jodi

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2007

This recipe bears a strong resemblence to Stamp&Go patties found in Jamaica. If you saute the peppers, onions, celery and add one tin of chopped tomatoes along with the other ingredients you have a near authentic recipe. If you remove the crackers and use Matzoh meal you have the original sold all over the island. These are thin patties not like fat crab cakes and are wonderful for snacks for those who are dieting. You can even make sandwiches out of them. Great!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kilty

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: San Marino, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2005

We had major problems with this! Patties wouldn't stay together. Dry and bland too (which is surprising with the pepper and onion, which I sauteed in butter first, and jalapeno. Served with Wasabi-Jalapeno Sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2005

Excellent recipe! I made it for a Mardi Gras dinner. Yum! I'm going to saute the peppers and onions next time, and kick it up a notch with even more jalapenos :) Note: the recipe makes 8 patties, not 4 as indicated.

Was this review helpful? [ YES ]
2 users found this review helpful