Beetroot, carrot and potato cakesAugust 11, 2007
You need to limber up for a bit of a grating session for this recipe but it’s well worth it. I’ve adapted it from an Abel & Cole recipe, using wholemeal flour and also including lentils, adding protein and lowering the overall GL value.
Recipe for beetroot, carrot and potato cakes
2 medium beetroots, greens removed, peeled & grated
2 medium carrots, skin on, grated
2 medium potatoes, skin on, grated
½ medium onion, thinly sliced
½ tin of green lentils
1 egg, beaten
½ teaspoon salt
¼ teaspoon pepper
25g wholemeal plain flour
3 chopped spring onions
1 garlic clove, crushed
3 tbsp olive oil
Preheat oven to 150C/300F/gas2. Combine all the vegetables in a large bowl, then mix in the lentils, egg, salt and pepper. Sieve in the flour and seasoning and stir well until it’s all blended.
Heat half the oil in a large frying pan over a medium heat. Using 2-3 tablespoons of mixture per cake drop four cakes into the frying pan. Flatten each out with a spatula, and cook until just browned and cooked through, which should take 3-4 minutes per side. Be careful that the pan isn’t too hot, or the cakes will burn before they’ve cooked in the middle. When they are done on each side transfer the cakes to a tray in the oven to keep warm, then repeat with remaining mixture until finished.
Serve with a green salad, houmous and if you’re feeling frivolous, put them under the grill and melt some cheese on top.
© Katheryn Rice 2007