Serve these vegie cakes topped with a poached egg for additional protein. They make for an easy midweek meal or a delicious weekend brunch.
Ingredients
- 450g Desiree potatoes, peeled
- 350g sweet potato, peeled
- 160g parsnip, peeled
- 2 eggs, lightly whisked
- 2 tbs quinoa flour (see Notes)
- 200g grape tomatoes, halved
- 1 fresh red bird's eye chilli, halved lengthways
- 80ml (1/3 cup) extra virgin olive oil
- 1/2 tsp caster sugar
- 400g can chickpeas, rinsed, drained
- 2 green shallots, thinly sliced
- 2 tsp balsamic vinegar
- 60g baby spinach leaves
Method
- Step 1Preheat oven to 200C/180C fan forced and line a baking tray with baking paper. Use a food processor fitted with the grater attachment to grate the potato, sweet potato and parsnip. Place half the vegetable mixture in a clean tea towel. Squeeze to remove excess moisture. Transfer mixture to a bowl. Repeat with remaining vegetable mixture.
- Step 2Add the egg and quinoa flour to the vegetable mixture. Season well. Mix until combined.
- Step 3Place the tomato and chilli, cut side up, on the prepared tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 15 minutes or until lightly caramelised and tender. Finely chop the chilli.
- Step 4Meanwhile, heat a quarter of the remaining oil in a large non-stick frying pan over medium heat. Place three 1/4 cupfuls of vegetable mixture in the pan. Use a spoon to spread to 5mm-1cm thick. Cook, turning, for 4 minutes or until golden and cooked. Drain on paper towel. Keep warm. Repeat, in 3 more batches, with remaining oil and vegetable mixture to make a total of 12 cakes.
- Step 5For the salsa, combine the tomato, chilli, chickpeas, shallot and vinegar in a bowl. Divide cakes and spinach among plates. Top with salsa.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1955 kj
Energy
23g
Fat Total
4g
Saturated Fat
10g
Fibre
14g
Protein
47g
Carbs (total)
All nutrition values are per serve
Notes
Quinoa flour helps bind the vegie cakes while keeping them gluten free.
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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