Savoury vege cakes

Savoury vege cakes


Savoury vege cakes

2 medium red kumara (purple skinned) (about 350g), peeled and cut into chunks 1 onion, finely diced


2 cloves garlic, crushed


1 small carrot, grated


5 button mushrooms, finely diced ½ cup frozen peas


1 egg


1 Tbsp salt-reduced soy sauce


1 tsp chopped ginger root Breadcrumbs



Per serve:


Energy 750kJ; Fat 4.2g; Saturated fat 1.4g; Carbohydrate 30g; Fibre 4.9g;


Sodium 237mg




  • Microwave (or steam) kumara in a little water until tender, about 5 minutes. Mash.
  • Cook onion in a pan or microwave.
  • Mix all ingredients together except breadcrumbs. Put breadcrumbs on a plate.
  • Divide mixture into four.
  • Put a quarter of the mix in a mound on the breadcrumbs and form into a circle about 2cm high.
  • Lift carefully onto a sheet of baking paper. Sprinkle the top of the pattie with breadcrumbs then spritz with oil.
  • Once all patties are made, place in fridge to chill. Turn on oven and heat to 180°C. Once oven is heated, lift baking paper and patties onto an oven tray and cook for 20 minutes.

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