Tuesday, 19 February 2013

Cheezy Potato Cakes With Rocket, Homemade Tomato Sauce and Sauteed Vegetables.




For lunch today I made some Cheezy Potato Cakes with Rocket! Apparently rocket is cooked a lot in the Mediterranean but here we tend to use it mainly as a salad leaf! Anyway it was delicious, you could also use watercress for that same yummy peppery bite. I served it with home made tomato sauce and sauteed black kale, mushrooms and cherry tomatoes. This is a great recipe for using up left over mashed potato that normally gets chucked away! I say 'never chuck it away' as these little patties are probably more delicious than the meal the potato was left over from! 


Ingredients: Serves 2

Cheezy Potato Cakes with Rocket:
3 Medium Potatoes Mashed 
1 Cup of Rocket 
1 Tbsp of Olive Oil
1/4 Cup of Nutritional Yeast Flakes
1 Tbsp of Fresh Chopped Chives
Good Pinch of Black Pepper
Pinch of Salt to taste


Tomato Sauce:

1 1/2 Cups Of Tomato Passata 
1 Clove of Garlic Crushed
1 Tsp of Olive Oil
1/2 Tsp of Agave 
1/2 Tsp of Fresh Thyme
Salt and Pepper to taste

Sauteed Vegetables:

3 Cups of Black Kale washed and chopped into strips
6 Medium Mushrooms cleaned and chopped into thick strips
1/2 Cup Cherry Tomatoes cut in half
1 Tbsp of Olive Oil
Salt and Pepper to taste

Turn your oven on to 200c and place a good non stick frying pan on the hob. In a bowl add the mashed potatoes, rocket, nutritional yeast, olive oil, chives, salt and pepper and mix. It will seem quite leafy and that it won't come together but keep mashing and mixing with a fork and it will come together. Form into 2 large patties and place into the hot pan with a splash of olive oil. Fry gently on both sides for 3 mins then when browned, place in a oven dish to finish cooking in the oven. Pop then in the oven and they will be beautifully cooked through once your sauce and sauteed vegetables are ready! 
In a sauce pan add the passata, garlic, olive oil, agave, thyme, salt and pepper and gently simmer. In the same frying pan you used to fry the potato cakes, add the tablespoon of olive oil and throw in the veggies. They should take around 8-10 minutes to saute on a medium heat. Add the salt and pepper to taste. Then while they are finishing cooking, plate up your potato cakes from the oven, drizzle over your nicely thickened sauce and then pop the sauteed veg on the side of the plate! Enjoy!
*Remember always to make sure your potato cakes are piping hot in the middle if using left over potato from a cold fridge!* 

7 comments:

  1. Looks great. I've not heard of black kale beofre, will have to check that out!

    ReplyDelete
  2. It's real name is Cavelo Nero and it is so yummy! X

    ReplyDelete
  3. Waw! these cheezy vegan potato patties look amazing & I love the whole combined dinner too! :)

    MMMMMMM!!!

    ReplyDelete
  4. Thank you! These little cakes are fast becoming our favourite thing to make as they are so crunchy and cheezzy and mmm yum!
    Thanks for stopping by! X

    ReplyDelete
  5. I made these today, but I used spinach as I didn't have any rocket. I haven't really used the nutritional yeast before and was really surprised at how it tasted like normal cheese! Easy to make and will definitely make again, thanks for the recipe! :)

    ReplyDelete
  6. That's great! I am so glad you enjoyed them! It is always nice to hear from peeps who make my recipes! Nutritional yeast is so great for giving a cheesey taste to things. You can make a great white sauce with it too for lasagne's and cauliflower cheese! :)

    ReplyDelete
  7. This cake looks delicious…… Wonderful decoration and i am sure everyone will like this cake.

    ReplyDelete