Cheesy Veggie Cakes

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Cheesy Veggie Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 kcal(18 %)
Protein12.6 g(13 %)
Fat30.07 g(26 %)
Carbohydrates17.4 g(12 %)
Sugar added0 g(0 %)
Roughage2.44 g(8 %)
Vitamin A601.96 mg(75,245 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.78 mg(7 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.16 mg(15 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate26.48 μg(9 %)
Pantothenic acid0.25 mg(4 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C23.77 mg(25 %)
Potassium519.2 mg(13 %)
Calcium344.9 mg(34 %)
Magnesium33.1 mg(11 %)
Iron0.95 mg(6 %)
Zinc1.06 mg(13 %)
Saturated fatty acids18.75 g
Cholesterol79.16 mg
Author of this recipe:
How healthy are the main ingredients?
carrotzucchini

Ingredients

for
4
Ingredients
2
large potatoes (such as maris piper)
1
large carrot (peeled and grated)
1
zucchini (de-seeded and grated)
¾ cup
½ cup
clarified butter
flaked Sea salt (to garnish)
Rosemary sprig (to garnish)

Preparation steps

1.
Boil the potatoes in a large saucepan of boiling, salted water for 5 minutes. Drain and allow to cool until cool enough to handle.
2.
Grate into a large mixing bowl, then combine well with the carrot, courgette, Parmesan and seasoning (use salt sparingly here). Pre-heat the oven to 200°C | 400F | gas 6.
3.
Heat a large non-stick frying pan over a medium-high heat for 1 minute until hot, then add some of the clarified butter.
4.
Place a 7cm metal ring in the centre and spoon in a couple of tablespoons of the rosti mixture into it, pressing down well to create and even surface and promote a crust on the bottom.
5.
Cook like this for 2-3 minutes, then carefully flip it and cook on the other side for 1 minute, then transfer to a lined baking tray.
6.
Continue cooking the rostis in this fashion until you have used up all the mixture, transferring them to the lined baking tray. Bake in the oven for 5-7 minutes until golden brown all over.
7.
Remove and arrange stacked between sheets of greaseproof paper on a plate. Garnish with the flaked sea salt and rosemary before serving.