Vegetable Cakes
- Total Time
- 20 minutes
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Ingredients
- 1cup diced celery
- 1cup diced carrots
- 1cup diced onion
- 1medium-size tomato, seeded and diced
- 1cup fresh peas
- 3tablespoons chopped fresh basil
- 1teaspoon ground cumin
- ½teaspoon turmeric
- ⅛teaspoon red pepper flakes
- 1pound baking potatoes, baked until tender and peeled
- 3large egg whites
- 3tablespoons nonfat milk
- 1cup dried bread crumbs
- Spray of olive oil
- Red pepper coulis (see recipe)
Nutritional analysis per serving (6 servings)
196 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In another bowl, mash the potatoes.
- Step 3
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.
- Step 4
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.
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