Veggie Cakes

The following recipe is as much a template as a recipe because substitutions and additions could make this a very versatile recipe. I originally made these for dinner, but I also ate them for breakfast.If you made small patties, you could serve them as appetizers.

3 cups steamed cauliflower

1 cup baby turnips sautéed with 1 tablespoon coconut oil and 1 tablespoon honey

1 cup steamed potato

½ cup roasted red onion, pureed

3 eggs

1 cup bread crumbs

(If you don’t want the gluten, use oat, rice, or almond flour)

1 teaspoon salt, 1 teaspoon black pepper and 1 tablespoon Worcestershire sauce

1 rounded tablespoon chia seeds

Mash the vegetables, and add the eggs, crumbs (or flour), and seasonings. Mix with a large fork until all the ingredients are thoroughly combined. I would advise against using a mixer or blender, though.  The vegetable bits make an appetizing texture. Cover, refrigerate, and let sit for at least 1 hour or as much as overnight. The chia seeds will absorb liquid and give the veggie cakes a firmer consistency.

Coat a cookie sheet with melted coconut oil and use a large spoon to drop the vegetable mix onto the cookie sheet. The patties should be about ½ inch thick and about 4 inches in diameter. Bake them at 330 degrees for about 15 minutes, then flip them over and bake on the other side for another 15 minutes.

Serve with a prepared sauce, such as a chutney, or make a super simple sauce from mayonnaise and sweet hot mustard.  They are also pretty tasty with no sauce at all, although a dab of butter wouldn’t hurt.

Other ideas to try:

Roasted garlic instead of or in addition to the onion

Use steamed, chopped greens in place of the potato

Replace ¼ cup of the bread crumbs with ¼ cup flax meal

Use Kohlrabi instead of turnips

Use a bit of chopped sautéed cabbage in the vegetable mixture

I rest as a spiritual act.
Annie Lamott