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Crispy Vegetable Cakes

Ingredients

  • 4 Potatoes
  • 1 Aubergine
  • 1 Courgette
  • 300g Butternut Squash
  • 300g Sweet Potato
  • 6 Broccoli Florets
  • 50 g Baby Leaf Spinach
  • 2 Eggs
  • 1 tbsp olive oil
  • 30 g Gluten Free Plain Flour seasoned with black pepper
  • 2 tsp Chilli Flakes
  • 2 tsp Paprika
  • 10 g Chives (Finely Chopped)

Instructions

  • Begin by preparing and pre-cooking all of the vegetables for the cakes. Slice the aubergine and courgette in half and roast in the oven Gas Mark 6 (200 degrees) for 20 minutes. Dice the potato, sweet potato and butternut squash. Steam the the sweet potato and butternut squash in the microwave for 5 minutes or until soft (this can also be done on the hob). 
  • Boil water and add your potatoes. After 10 minutes add the broccoli. Mash the potato and the broccoli together once cooked. 
  • Once all of the vegetables are cooked, chop the aubergine and courgette into smaller chunks, place into a large bowl and season well. Add the spinach, chilli flakes, paprika and chives and gently stir to mix all of the vegetables and spices together. 
  • Using your hands (be careful if the veg is still hot) form small patties to dip into the beaten egg. Next coat these in gluten free flour and fry in a little oil. These will need a few minutes on each side, until all of the flour has gone crispy.
  • This recipe serves 4 people, and makes approximately 12 vegetable cakes.