Vegie cakes with roast tomato & chickpea salsa

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How to make Vegie cakes with roast tomato & chickpea salsa

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 450g Desiree potatoes, peeled
  • 350g sweet potato, peeled
  • 160g parsnip, peeled
  • 2 eggs, lightly whisked
  • 2 tbs quinoa flour (see Notes)
  • 200g grape tomatoes, halved
  • 1 fresh red bird's eye chilli, halved lengthways
  • 80ml (1/3 cup) extra virgin olive oil
  • 1/2 tsp caster sugar
  • 400g can chickpeas, rinsed, drained
  • 2 green shallots, thinly sliced
  • 2 tsp balsamic vinegar
  • 60g baby spinach leaves

Method

  • Step 1 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.
  • Step 2 Add the egg and quinoa flour to the vegetable mixture. Season well. Mix until combined.
  • Step 3 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.
  • Step 4 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.
  • Step 5 For the salsa, combine the tomato, chilli, chickpeas, shallot and vinegar in a bowl. Divide cakes and spinach among plates. Top with salsa.

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