Curried Vegetable Cakes

This is a great way to get kids to eat their veggies. A nonstick pan helps prevent sticking. Sour cream makes a good garnish.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 1 Tbsp. olive oil
  • 1 large potato, peeled and shredded
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed of excess moisture
  • ½ box (10 oz.) frozen baby peas, thawed
  • ½ bunch scallions, chopped
  • 1 tsp. gluten-free curry powder
  • 1 tsp. salt
  • 1 tsp. hot sauce
  • ¼ cup gluten-free cornmeal
  • 5 large eggs, well beaten

Directions

  • In a large bowl mix together all ingredients and form into patties.
  • Heat olive oil in a large nonstick pan over medium heat. Drop patties, 3 to 4 at a time, into the pan and fry until delicately browned. Turn to brown other side. Let cook for 2–3 minutes to brown. Serve hot.