Vegetables Cakes With Red-Pepper Coulis
- 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)
- Preheat oven to 400 degrees.
- Bake the potatoes until tender.
- In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes.
- If the tomato is not juicy, add a little vegetable stock.
- Add the peas, basil, cumin, turmeric and pepper flakes.
- Mix, then set aside to cool.
- In a small mixing bowl whisk together the egg whites and milk.
- Scrape the potato flesh from the skins, and mash until smooth.
- Stir the egg-white mixture into the potatoes.
- Then combine the mixture with the vegetables, and mix thoroughly.
- Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
- 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.
- Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce.
- Serve immediately.
baking potatoes, celery, carrots, onion, tomato, vegetable stock, peas, fresh basil, ground cumin, turmeric, red pepper, egg whites, nonfat milk, bread crumbs, redpepper
Taken from cooking.nytimes.com/recipes/12110 (may not work)