Our Mediocre Thoughts

👨‍🍳 Trevor: Green onion cakes are dope AF. At least, that’s what I imagine the youths of today would say. I have been a fan of the green onion cake for a long time. I have sampled many from all over Edmonton and the surrounding region, and let me tell you, not all green onion cakes are made equal. Which is a bit sad as they’re so simple.

If you’ve never tried green onion cakes before, I suggest giving them a chance. They are savoury and heart warming — and winter is coming, yo. The only thing I would recommend is adding a bit more salt to the recipe. For some reason I found that these green onion cakes were a bit on the bland side if you are eating them on their own without the hot sauce. Perhaps try 1.5-2 tsp of salt instead. Regardless, these little fried cakes are definitely worth it. Plus you get to say that you know how to cook an ancient Chinese recipe.

👩‍🍳 Brittany: I think the first time I ever had green onion cakes was after I had moved to Edmonton. As a fan of green onions, green onion cakes were right up my alley. They soon became the dish I sought at every festival during the summer. Taste of Edmonton, Fringe, Heritage Festival — I almost always have a green onion cake.

Before writing this blog post, I never really thought about how they were made. How does the delicious layered disc of green onion and dough come to be? Turns out, it’s super simple to make. And cheap! I kind of feel a bit robbed shelling out $4-$5 per green onion cake, now that I know that you don’t need to be a culinary master or any fancy ingredients to make them.

Unlike Trevor, I found these green onion cakes to be delicious on their own. And with a ghosting of chili sauce, they were perfect.