Grilled Veggie Cakes with Courgettes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the vegetable cakes
- 2 ⅔ cups Cauliflower
- 4 cups boiling potatoes
- 2 eggs
- 1 Tbsp parsley (chopped)
- breadcrumbs (to coat)
- 1 Tbsp flour
- salt
- freshly ground Black pepper
- Nutmeg
- For the tomato sauce
- 1 shallot
- 1 clove garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp canned Tomato paste
- 2 cups chopped Tomatoes (can)
Preparation steps
1.
To make the vegetable cakes, wash the cauliflower and finely chop. Peel and wash the potatoes and finely grate. Mix the potatoes and cauliflower with the eggs, parsley and flour until combined and easy to form. Season to taste with salt, pepper and nutmeg. Form the dough into small patties and roll in the breadcrumbs until coated.
2.
For the tomato sauce, peel the shallot and the garlic and finely chop. Sauté in hot oil, then stir in the tomato concentrate and add the chopped tomatoes. Add a little water if required. Simmer gently for about 10 minutes. Puree with a hand blender and season with salt and pepper.
3.
Wash and trim the zucchini and cut lengthways into slices. Peel the onions and cut in half. Brush olive oil over the zucchini slices and onions and season with salt and pepper. Place the vegetable cakes, the zucchini slices and the onions under a hot broiler until golden brown, turning occasionally.
4.
Arrange onto plates, drizzle tomato sauce over the top and serve.
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