You make a stack of veggie cakes, of course! Does that sound intimidating to those of you who despise the taste of starchy orange roots? I say fear no more because I’ve got a recipe that will kill like, 10 birds with one stone!
These veggie cakes, or “latkes” if you will, are full of fiber, vitamins, and not to mention, they make for a great clean-your-fridge-day. Oh, and they have a satisfying flavor that will put your grandma’s potato cakes to shame. That is…unless you just love to eat a half cup full of oil along with your potatoes. Don’t worry, I love fats in all their oily glory too! But sometimes it’s just nice to have the option of a clean and wholesome side dish. And I was just kidding about your grandma because I know for a fact that the greasiest cakes tend to taste the yummiest, but for the sake of health [and taste] I am here to show you how to use up the veggies that have been sitting in your fridge for oh—I don’t know—a month! Yeah, don’t think you have me fooled!
*Disclaimer: No, I do not have a camera in your fridge.*
I went ahead and pureed the carrots and potatoes for this recipe. However, for the more traditional Latke recipe, you may grate the two vegetables into fine strands.
Makes 6 pieces
- 2 medium carrots
- 1/2 Russett potato, peeled
- 1 garlic clove
- 1/4 C onion, chopped
- 1 whole egg
- 1/4 tsp sea salt+pinch of pepper
- 2 TBSP millet flour (or other flour)
- 1 TBSP ground flax seed
- 1 TBSP Safflower oil (or other oil)
- 1/2 C bread crumbs for sprinkling (optional)
- PAM spray
- If you decide to puree the carrots and potato, then follow this step. The other option would be to grate them. In your food processor, puree the carrots, potato, and garlic until they’re mushy in consistency. Add the egg and pulse it a few times until everything is incorporated.
- Squeeze the mixture with your hands to get rid of some excess liquid. Add salt, pepper, chopped onions, flour, and flax. Mix it with a spoon or spatula.
- Heat a skillet on medium heat and spray it with the oil. Grab about 1/3 C of the veggie mixture and start making it into a disc (it will be very loose at first). Carefully lay the discs on the heated skillet and if desired, sprinkle them with bread crumbs.
- Cook that side for about 1.5-2 minutes and then flip. Cook for about another minute.
Cook till golden brown!
I made a soy sauce mixture and drizzled it atop. But I had some the following day with a combination of a little bit of mayo, ketchup, and Sriracha sauce and it was to die for! Try that combo because I’m sure you won’t be disappointed. I’m also thinking that a cucumber and yogurt type of sauce would pair up well with these cakes. And if you’re really observant and have noticed that the picture only shows 5 latkes when I wrote that this recipe rends 6 of them, it’s because I was too impatient and ate one while cooking the rest.
And there you have it! One easy peasy way to enjoy your food while not letting anything go to waste.
Winner of Slimkicker’s Monitor Giveaway
Drum roll please….and it is….KENDRA!!! “My challenge idea: Do mini workouts while watching TV such as doing burpees or pushups when there are commercial breaks.”
Kendra, that’s such a great fitness challenge that the people at Slimkicker are looking forward to hearing back from you! Please contact them at email@example.com to redeem your prize.
Do you like Latke types of recipes?
In what ways do you like to use up the food in your fridge?