IN THE POT | VEGETABLE CAKES

We’re still on the quest to find food that can be made to be eaten fresh or frozen to eat later.  During the week I decided to give this recipe for Vegetable Cakes a crack.

The recipe is really simple – even simpler if you use a food processor to grate your potato and cheese!  I made up a batch and gave some to the Little Man straight away and then froze the rest.  It’s been great to be able to go to the freezer and pull something out that I know is healthy and he’s going to want to eat it.

I’ve also used them to make a sort of veggie burger for the grown ups in the house and they work really well.  I recommend a little bit of sweet chilli sauce to give it a bit of punch.

Vegetable Cakes

1 tablespoon olive oil

60g coarsely grated potato

2 tablespoons finely chopped red capsicum

2 tablespoons finely chopped mushrooms

2 eggs, beaten lightly

1 tablespoon coarsely grated Swiss cheese

1.  Heat oil in a medium frying pan; cook potato, stirring, until tender.  Add capsicum and mushrooms; cook, stirring, until capsicum softens.  Cool 10 minutes.

2. Combine potato mixture in a small bowl with egg and cheese.

3. Place four oiled egg rings in a medium heated lightly oiled non-stick frying pan; divide potato mixture among rings. Cook, uncovered, over low heat for 5 minutes.  Using egg slide, turn rings; cook, uncovered, until cakes set.

Source: The Australian Women’s Weekly; Fresh Food for Babies & Toddlers.