Indian-spiced rutabaga cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 142.1
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 45.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.0 g
- Protein: 2.3 g
View full nutritional breakdown of Indian-spiced rutabaga cakes calories by ingredient
Introduction
These lovely spiced cakes are perfect for a light lunch served with salad or as a starter. The recipe makes about 12 cakes and i counted 3 cakes per serving. These lovely spiced cakes are perfect for a light lunch served with salad or as a starter. The recipe makes about 12 cakes and i counted 3 cakes per serving.Number of Servings: 4
Ingredients
-
1 rutabaga (called swede in UK)
3 carrots
1 red onion
1 shallot
3 cloves garlic
1 tbsp parsley
2 tbsp garam masala (indian spice made of coriander, cumin, turmeric, cinnamon, black pepper, cloves, ginger, dill seeds, cardamon)
4 tbsp cornflour
2 tbsp olive oil
Directions
1. Cut the rutabaga into equally large pieces, convenient to make mash.
2. Cut up three carrots into a third of their actual length.
3. Boil rutabaga and carrot pieces in salted water for 30 minutes or until soft.
4. In a frying pan, slowly fry the onion and the shallot in some olive oil, until soft and caramelized. Towards the end of cooking, add the spices and garlic and cook for a few minutes more.
5. Mash the swede and carrots up, add some vegetable water to smoothen. (You can keep the rest of the vegetable water to make a soup)
6. Add the onion, shallot, garlic, spices, garlic and parsley to the mash and mix.
7. Add one tbsp of corn flour and stir into the mixture; repeat this until all four spoons have been added.
8. Add one tbsp olive oil into the mixture and stir.
9. Re-heat the frying pan with some olive oil.
10. Form little balls with the mixture and and carefully add each cake in the frying pan. Cook until golden on each side, about 4 minutes. Make sure the sides of the cakes get browned as well.
11. Gently remove from the pan, as the cakes are soft. Serve warm.
Note: you could roll the cakes into breadcrumbs before frying them and not use cornflour or you could use an egg instead of the cornflour. You could then bake the cakes in the oven instead of frying them.
Number of Servings: 4
Recipe submitted by SparkPeople user PIXCELINE.
2. Cut up three carrots into a third of their actual length.
3. Boil rutabaga and carrot pieces in salted water for 30 minutes or until soft.
4. In a frying pan, slowly fry the onion and the shallot in some olive oil, until soft and caramelized. Towards the end of cooking, add the spices and garlic and cook for a few minutes more.
5. Mash the swede and carrots up, add some vegetable water to smoothen. (You can keep the rest of the vegetable water to make a soup)
6. Add the onion, shallot, garlic, spices, garlic and parsley to the mash and mix.
7. Add one tbsp of corn flour and stir into the mixture; repeat this until all four spoons have been added.
8. Add one tbsp olive oil into the mixture and stir.
9. Re-heat the frying pan with some olive oil.
10. Form little balls with the mixture and and carefully add each cake in the frying pan. Cook until golden on each side, about 4 minutes. Make sure the sides of the cakes get browned as well.
11. Gently remove from the pan, as the cakes are soft. Serve warm.
Note: you could roll the cakes into breadcrumbs before frying them and not use cornflour or you could use an egg instead of the cornflour. You could then bake the cakes in the oven instead of frying them.
Number of Servings: 4
Recipe submitted by SparkPeople user PIXCELINE.
