Vegetable Cakes Recipes
VEGETABLE CAKES
Provided by Molly O'Neill
Categories dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, slowly saute celery, carrots, onion and tomato until they are tender. Partly cover the pan and, if the tomatoes are not sufficiently juicy, add a dash of water to keep from burning. Transfer to a large mixing bowl and add the peas, basil, cumin, turmeric and red pepper flakes. Stir and set aside to cool.
- In another bowl, mash the potatoes.
- In small bowl, whisk together egg whites and milk. Stir into mashed potatoes until smooth. Add remaining vegetable mixture and combine well. Form into 12 two-ounce patties. Put bread crumbs in shallow pan and lightly coat both sides of patties.
- Spray a large skillet with olive oil spray and saute the patties over medium heat until brown, about 5 minutes each side. Serve with red pepper coulis.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 2 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 198 milligrams, Sugar 6 grams, TransFat 0 grams
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