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Wild Garlic and Turmeric Vegetable Cakes

Wild Garlic and Turmeric Vegetable Cakes

 

Baked Turmeric and Wild Garlic Vegetable Cakes

Easy to make from whatever root vegetables you have in your fridge.
Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Lunch Box, Main Course, Side Dish, Snack
Cuisine: Indian
Servings: 4
Calories: 187kcal

Ingredients

  • 500 g Grated Root Veg (carrots, parsnip, sweet potato, Jerusalem artichoke all work well)
  • 1 Onion or Leek (finely diced/sliced)
  • 1 thumb Fresh Ginger (grated)
  • 50 g Gram (chickpea) flour
  • 1 handful Wild Garlic (optional)
  • 1 tbsp Chopped herbs (I used coriander but use what you have)
  • 3 tbsp Live natural yoghurt
  • 1 tbsp Olive Oil
  • 1/4 Cucumber (deseeded and chopped small)
  • 1 tsp Salt
  • 1 tsp Ground Turmeric

Instructions

  • Grate the vegetables into a large bowl
  • Add the diced onion, ginger and wild garlic (if using)
  • Sprinkle the salt over the top and using your hands massage it through the vegetables for a couple of minutes then set aside for 5 minutes. The salt will start to release the water from the vegetables.
  • After 5 minutes give the vegetables another good mix with your hands then add the gram flour and turmeric. Mix well again and set aside for a further 5 minutes.
  • Take a small handful of the mixture and roll it into a ball. Place it on a baking tray lined with baking paper and gently press down to make a patty. Repeat with the rest of the mixture.
  • Bake in the oven for 10-15 mins at 180 degrees. Once golden brown turn them over carefully and bake for a further 5 minutes.
  • Mix the yoghurt with the chopped cucumber and drizzle with the olive oil.
  • Serve the vegetable cakes hot with the yoghurt to dip into. Perfect as a starter, snack, or light lunch.
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