Vegetables Cakes With Red-Pepper Coulis
Updated Oct. 12, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 10 minutes
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Ingredients
- 2medium-size baking potatoes (1 pound), well scrubbed
- 1cup diced celery
- 1cup diced carrots
- 1cup diced onion
- 1medium-size tomato, peeled, seeded and diced
- Vegetable stock, if necessary
- 1cup fresh or frozen peas
- 3tablespoons chopped fresh basil
- 1teaspoon ground cumin
- ½teaspoon turmeric
- Pinch red pepper flakes
- 3egg whites from large eggs
- 3tablespoons nonfat milk
- ½ to ¾cup dried bread crumbs
- Red-pepper coulis (see recipe)
Preparation
- Step 1
Preheat oven to 400 degrees. Bake the potatoes until tender.
- Step 2
In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
- Step 3
Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
- Step 4
In a small mixing bowl whisk together the egg whites and milk.
- Step 5
Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
- Step 6
Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
- Step 7
Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
- Step 8
Spoon ¼ cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.
Private Notes