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.

Recipe Information

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.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat7g
Saturated Fat1.5g
Cholesterol175mg
Sodium540mg
Total Carbohydrate26g
Dietary Fiber5g
Sugars4g
Protein11g