Thursday, July 14, 2011

Veggie Cakes : Carrot and Radish

I love veggie cakes. Of course, potato latkes are one of the world's best food creations ever. But really, mush anything into a little cake and I will probably love it. Zucchini is another summer winner.


They are so easy, relatively healthy and so versatile. Really, what's not to love?!

I had a few radishes left in a bag that needed to be used or tossed. Being one who dislikes throwing away good food, I came up with this little ditty. Oh it's so yummy, y'all! Don't be afraid...trust me.

Carrot and Radish Cakes

Ingredients:
* Veggies (in this case half a bag of small radishes and a few handfuls of baby carrots)




* Flour (I use Better Batter but any flour will do)
* Seasoning (I used salt, pepper, onion power, garlic powder and freshly grated nutmeg)
* Salt
* Splash or two of water
* Oil

Directions:
* Grate veggies in food processor. Don't they look so pretty!




* Place grated veggies in colander and toss with a bit of Kosher salt. Let sit a while to drain excess water. If you are in a hurry like I usually am, after a few minutes, squeeze water out of veggies with hands. Discard the liquid as it is very salty.




* In a bowl, mix a few tablespoons of flour (The amount will depend on how much of the veggie mush you are making into cakes. Just eyeball it.) and seasonings. Season VERY well or the cakes will taste too bland.
* Add drained veggies. Mix well.
* Add a splash or two of water to get the mixture to stick together. Again...eyeball it.
* Form patties.
* Place a few tablespoons of plain flour on a plate. Coat each little cake in flour.
* Heat veggie or olive oil in a pan. I just used a few tablespoons- just enough to coat the bottom of cakes. But I imagine if you like to fry things, it would be delish that way too.




* Cook cakes on medium until golden on both sides.
* Enjoy plain or with sour cream or apple sauce.




And I ended my evening with a clafouti.  Actually, I made it both gluten and dairy free by using soy milk.  Which isn't my favorite to drink but I had a box in the pantry than I needed to use up eventually.  So the good news is that I didn't taste a difference, but the bad news is that the whole thing was an epic fail.  I feel it's only right for me to share my kitchen failures on here too.  I thought I followed the recipe exactly but clearly that was not the case.  I ended up cooking it for twice the time and it still turned into this pudding mush.  Thankfully it was just me and I did in fact enjoy a strange bowl of warm purple blueberry pudding.  And it tasted great.  But looked bizarre.  After looking at the recipe it just occurred to me that I never added the eggs.  Ah-ha!  At least I do now know what went wrong.

So there you have it.  A happy success and a super flop.  Just another night at the casa de crocodile.

2 comments:

JulesTX said...

Thanks for the recipe, this looks like a winner to me and so versatile for lots of different veggies.

REBrown said...

My grandma makes something like this that she always serves with sour cream. It's like a mixture of a latke and a pierogie.

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