Potato cakes can be a yummy solution to meal uncertainty, a small plate, or an appetizer option. You can tailor the stuffing for breakfast, use meat, or make it vegetarian. These cakes use the malanga root which is similar to a potato with a uniquely nutty flavor. I stuffed them with mushroom, asparagus, and cheese, and the cakes pair wonderfully with stew or as stand alone bites. You can try them out with one of my fish stew recipes, here.