Makes about 4 cakes. Serve with cracked wheat salad for lunch. Note that the nutritional value will change with any variation.

• Instant mash potato (bag 1) - 30 grams or 1/3 cup

• Bread crumbs (bag 1) - 28 grams or 4 Tbsp

• Egg powder (bag 1) - 6 grams or 3 tsp

• Moroccan seasoning (bag 1) - 1 gram or 1/4 tsp

• Dried onion (bag 1) - 1 gram or 1/8 tsp

• Dried garlic (bag 1) - 1 gram or 1/8 tsp

• Dried chives (bag 1) - 1 gram or 1/8 tsp

• Salt, pepper (bag 1) - few pinches

• Oil (container) - 30 grams or 2 Tbsp

• Water - 1/2 cup

• At home preparation

  1) Label the bag and place all ingredients into the allocated bag and container.
  2) Copy or print out Method at camp and keep together with the bag.

• Method at camp

  1) Place the contents of Bag 1 (mash mix) in a bowl.
  2) Slowly add ½ cup of water and stir thoroughly.
  3) Using a spoon, scoop up about 2 Tbsp and roll it into a cake.
  4) Repeat until the mix is used up. Fry on a hot pan with some oil for about 3 mins either side or until the cakes are golden brown.
  6) Eat or wrap in some baking paper and serve for lunch.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/