Serve these vegie cakes topped with a poached egg for additional protein. It makes a delicious weekend brunch.
- Preheat oven to 200C/180C fan forced and line a baking tray with baking paper. Use a food processor fitted with the grater attachment to grate the potato, sweet potato and parsnip. Place half the vegetable mixture in a clean tea towel. Squeeze to remove excess moisture. Transfer mixture to a bowl. Repeat with remaining vegetable mixture.
- Add the egg and quinoa flour to the vegetable mixture. Season well. Mix until combined.
- Place the tomato and chilli, cut side up, on the prepared tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 15 minutes or until lightly caramelised and tender. Finely chop the chilli.
- Meanwhile, heat a quarter of the remaining oil in a large non-stick frying pan over medium heat. Place three 1/4 cupfuls of vegetable mixture in the pan. Use a spoon to spread to 5mm-1cm thick. Cook, turning, for 4 minutes or until golden and cooked. Drain on paper towel. Keep warm. Repeat, in 3 more batches, with remaining oil and vegetable mixture to make a total of 12 cakes.
- For the salsa, combine the tomato, chilli, chickpeas, shallot and vinegar in a bowl. Divide cakes and spinach among plates. Top with salsa.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set