Zucchini and carrot potato cakes

    Zucchini and carrot potato cakes

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    1 person made this

    About this recipe: I made this dish as a side to meatloaf but it would be delicious eaten together with other meats or fish or on its own.

    London, England, UK

    Ingredients

    • 2-3 medium potatoes
    • 1 medium zucchini
    • 1 medium carrot
    • half onion finely chopped
    • fresh parsley (can be dried parsley as well)
    • 1 clove of garlic finely chopped (dried garlic is fine as well)
    • 2 tsp of oil
    • 1 tsp of white or wholemeal flour
    • some salt, pepper depending on taste
    • alternatively pinch of brown sugar
    • some oats for coating

    Method

    1. grate zucchini and carrot, chop onion and garlic and parsley finely
    2. prepare potatoes cutting them into smaller pieces, boil the potatoes until soft
    3. mash potatoes until smooth, set aside to allow cool down
    4. mix mash with the rest of the ingredients together with 1 tsp of flour and 1 tsp of oil
    5. form cakes and coat in oats
    6. for best result put the cakes into the fridge for about 30 minutes
    7. Fry on pan until browned adding the rest of the oil

    Tip

    Instead of oats bread crumbs could be used, but using oats is slightly healthier option. If you watch your weight adding oil to the mixture is not necessary plus wholemeal flour would be healthier.

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