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)

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.

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)