Pemmican-Style Beef and Blueberry Skillet Cakes

Skillet cakes of shredded dried beef and blueberries, bound with potato and flour, fry crisp in rendered beef fat. They recall Grease Bags on the Portage, when Assiniboine drying racks and clear grease fueled voyageur brigades before the next portage.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 3g fiber

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Ingredients

• 8 oz dried beef
• 3/4 cup dried blueberries
• 1/3 cup rendered beef fat
• 1 1/2 cups mashed boiled potatoes
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. 1Finely chop or pound the dried beef into small shreds.
2. 2In a large bowl mix the shredded beef, dried blueberries, mashed potatoes, flour, salt, pepper and chives until a firm mixture forms.
3. 3Heat rendered beef fat in a heavy skillet over medium heat.
4. 4Form mixture into small thick cakes and fry 5-6 minutes per side until well-browned and crisp on the edges.
5. 5Drain briefly on cloth then serve hot.