Vegetable Cakes

• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 1 medium-size tomato, seeded and diced
• 1 cup fresh peas
• 3 tablespoons chopped fresh basil
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 18 teaspoon red pepper flakes
• 1 pound baking potatoes, baked until tender and peeled
• 3 large egg whites
• 3 tablespoons nonfat milk
• 1 cup dried bread crumbs
• Spray of olive oil
• Red pepper coulis (see recipe)

1. In a large nonstick skillet, slowly saute celery, carrots, onion and tomato until they are tender.
2. Partly cover the pan and, if the tomatoes are not sufficiently juicy, add a dash of water to keep from burning.
3. Transfer to a large mixing bowl and add the peas, basil, cumin, turmeric and red pepper flakes.
4. Stir and set aside to cool.
5. In another bowl, mash the potatoes.
6. In small bowl, whisk together egg whites and milk.
7. Stir into mashed potatoes until smooth.
8. Add remaining vegetable mixture and combine well.
9. Form into 12 two-ounce patties.
10. Put bread crumbs in shallow pan and lightly coat both sides of patties.
11. Spray a large skillet with olive oil spray and saute the patties over medium heat until brown, about 5 minutes each side.
12. Serve with red pepper coulis.

celery, carrots, onion, tomato, fresh peas, fresh basil, ground cumin, turmeric, red pepper, baking potatoes, egg whites, nonfat milk, bread crumbs, olive oil, red pepper

Taken from cooking.nytimes.com/recipes/4026 (may not work)