Veggie Cakes

This is an older post, but I am re-posting it because A. it was a great recipe, and B. The photo is so good, which means it needs to be on the new domain.  Use your best judgment when deciding on quantities, below are rough guidelines, but the rule of thumb is if the mixture isn’t solid enough, add more breadcrumbs or potatoes.  These cakes are good served alongside couscous, a light Italian Salad, or over a bed of wilted spinach.

Veggie Cakes
Makes 2-3 Cakes

2 Small Courgettes: grated and drained
Half a carrot: grated and drained
1 Onion, diced
1 Clove of Garlic, minced
2 new potatoes, boiled and cubed
1/2 cup of Bread crumbs
2 Tbsp corn meal (or polenta)
1 tbsp Lemon juice
1 Can of Chickpeas
Turmeric, Cumin, Oregano.
Fresh Cilantro, diced thin.
Red Chilies, deseeded and minced.
Optional: goat cheese, feta, halloumi (diced).

Dice up all your veggies, and grate carrots and courgettes.  Place the carrots and courgettes in an old (and clean!!) dish cloth, and wring tightly so that the juice of the courgettes and carrots drains.  This is an essential step!!! Slice the potatoes and cook in a boiling pot of water until just about done. Mash up the chickpeas and add all of the veggies, onion, garlic, spices, herbs, lemon juice, and bread crumbs.  Mix well. Add mashed potatoes until the mixture reaches a solid consistency.  If you are adding cheese, now is the time.

Form cakes and press each side on  a plate of cornmeal or polenta.  Cook veggie cakes in vegetable oil over medium high until both side are golden.  While waiting for other cakes to cook, place between two pieces of kitchen towel.  Serve with desired condiments, a tahini-Greek yogurt dressing would be perfect.