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Dung Cakes: The Unfortunate Tale of Failure

February 27, 2013

In response to Bill’s last post I would like to point out that in the “Avocado based dish” he described not a single avocado was used.  With that being said let’s get right to it.

As I drove home from work today (Since there was no way in hell I was standing at a bus stop when it’s 7 degrees out) I realized that this evening’s dinner would be a stretch.

After assessing our barren fridge I was left with ricotta and parmesan cheese, cherry tomatoes, a white onion, spinach, and some apple stuffed chicken sausage.  This was a good start but I took to the pantry to figure out a way to bring it all together.  I emerged with flour, rice pilaf, and two avocados.

Bill and I were famished so I immediately halved the avocados, seasoned with salt, pepper, and a drizzle of lime juice and threw them in the oven(400degrees) to bake for a bit.  While that occurred I decided I would make something up on the spot for better or worse.  Out came the food processor and in went: cherry tomatoes, spinach, garlic, and white onion.  After that, I mixed it in a bowl with ricotta and parmesan cheese, rosemary, salt, and flour until it thickened.

At this point so far so good.  After Bill and I tasted the mixture it seemed like I was on to something, so I pulled out the baking sheet and began dolloping out the mixture with about an inch in-between, and tossed it in the oven at 400 degrees for 30 minutes.

As my creation cooked I served up the chicken sausage with rice pilaf and relaxed in the living room with Bill as we ate.  After checking the oven every 10 minutes or so the time had come to give them a shot after 30 minutes.  By this time it seemed as if they had cooked all the way through, so I removed the cookie sheet and let them cool.  Now came the big moment to finally taste the culmination of my hard work…Bill and I each grabbed one and bit in.  They were delicious!… Actually in reality tasted like they had recently exited the back of a cow, and to be fair, looked the part as well.

As with any atrocity, I do what I can to learn from it and use these lessons to work towards better meals in the future.  I’ll definitely give this another shot and try to redeem myself, but for the time being I will take a brief hiatus from creating dung cakes in my home.


Yup, those were supposed to be edible…


  1. Peter Ross permalink

    Patrick- Don’t give up on this. What if you treated them like crabcakes. Make a guacamole type mixture and bind it with some eggwhites and bread crumbs. Shape and dip in fresh bread crumbs. Then fry.

    • I’ll give it a shot then make a post letting you know how it goes. Thanks for the advice, it’s greatly appreciated!

  2. Peter Ross permalink

    I tried them here. Not bad. For 1 Cup of Guacamole I used 1 egg white and 1 1/2 C. bread crumbs mixed in. They fried up nicely (finished in oven) but the taste was bready. I may try again and spice up the guac more than usual. I think they would be good for breakfast under a poached or fried egg. Maybe a little mayo flavored with cumin or chipotle.

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