Grated Veg Cakes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Healthy, because
Even smarter
This is a filling lunch or dinner, with a perfect combination of carbs, protein, and vegetables.
Double the batch of these cakes, and freeze the rest for later!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups waxy potatoes (peeled and grated)
- 3 ½ cups carrots (peeled and grated)
- 1 egg
- 1 Tbsp all-purpose flour
- Nutmeg
- clarified butter (for frying)
- To serve
- 4 slices Wholemeal Bread
- 0.333 cup cream cheese
- 1 bunch Arugula
- Radish (sliced)
Preparation steps
1.
Wrapped the grated potatoes and carrots in a tea towel and wring out well. Retain the liquid and leave to stand for a while so that the starch can sink to the bottom. Transfer the liquid into a bowl, add the vegetables, egg and flour and mix well. Season with salt and nutmeg.
2.
Heat the clarified butter in a pan and place spoonfuls of the mixture into the pan. Press flat and fry for 2-3 min until golden brown. Turn and fry for a further 2-3 min on the other side. Create 12 fritters in this way and pat dry with kitchen paper. If desired, keep warm in the oven on a low temperature.
3.
To serve, spread the bread with cream cheese and cut into thirds. Cover with the rocket and place a fritter on top. Serve garnished with radish slices.
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