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Vegie cakes with roast tomato & chickpea salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vegetable cakes topped with a poached egg for added protein. Perfect for quick weekday dinners or weekend brunch.
Ingredients:
  • 450g Desiree potatoes, peeled
  • 350g sweet potato, peeled
  • 160g parsnip, peeled
  • 40.00 ml 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
  • 2.50 gm caster sugar
  • 400g can chickpeas, rinsed, drained
  • 2 green shallots, thinly sliced
  • 2 tsp balsamic vinegar
  • 60g baby spinach leaves
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare a baking tray lined with parchment paper. Grate the potato, sweet potato, and parsnip using a food processor fitted with a grater attachment. Bundle up half of the grated vegetables in a clean tea towel and give it a good squeeze to eliminate excess moisture. Transfer the squeezed mixture to a bowl and repeat the process with the remaining vegetables.
  • Combine the egg and quinoa flour with the vegetable mixture, season generously, and mix until fully combined.
  • Arrange the tomato and chili halves on the tray, cut side up. Drizzle with 2 tsp of oil, sprinkle with sugar, and season. Roast for 15 minutes until lightly caramelized and tender. Finally, finely chop the chili.
  • Heat a quarter of the remaining oil in a large non-stick frying pan over medium heat. Spoon three 1/4 cup portions of the vegetable mixture into the pan and spread to a thickness of 5mm-1cm. Cook until golden and cooked through, about 4 minutes per side. Drain on paper towel and keep warm. Repeat this process 3 more times with the remaining oil and vegetable mixture to yield a total of 12 cakes.
  • Prepare the salsa by mixing together the tomato, chili, chickpeas, shallot, and vinegar. Serve the cakes and spinach on plates, then spoon the salsa on top.

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