Vegetables Cakes With Red-Pepper Coulis Recipe

Name: Vegetables Cakes With Red-Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size baking potatoes (1 pound), well scrubbed; 1 cup diced celery; 1 cup diced carrots; 1 cup diced onion; 1 medium-size tomato, peeled, seeded and diced; Vegetable stock, if necessary; 1 cup fresh or frozen peas; 3 tablespoons chopped fresh basil; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; Pinch red pepper flakes; 3 egg whites from large eggs; 3 tablespoons nonfat milk; 1/2 to 3/4 cup dried bread crumbs; Red-pepper coulis (see recipe)

Servings: persons

2 medium-size baking potatoes (1 pound), well scrubbed
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 medium-size tomato, peeled, seeded and diced
Vegetable stock, if necessary
1 cup fresh or frozen peas
3 tablespoons chopped fresh basil
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch red pepper flakes
3 egg whites from large eggs
3 tablespoons nonfat milk
1/2 to 3/4 cup dried bread crumbs
Red-pepper coulis (see recipe)

1
Preheat oven to 400 degrees.
2
Bake the potatoes until tender.
3
In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes.
4
If the tomato is not juicy, add a little vegetable stock.
5
Add the peas, basil, cumin, turmeric and pepper flakes.
6
Mix, then set aside to cool.
7
In a small mixing bowl whisk together the egg whites and milk.
8
Scrape the potato flesh from the skins, and mash until smooth.
9
Stir the egg-white mixture into the potatoes.
10
Then combine the mixture with the vegetables, and mix thoroughly.
11
Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
12
Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
13
Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce.
14
Serve immediately.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium-size baking potatoes (1 pound), well scrubbed, 1 cup diced celery, 1 cup diced carrots, 1 cup diced onion, and more.

Yes, Vegetables Cakes With Red-Pepper Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetables Cakes With Red-Pepper Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions