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Potato cakes with roasted vegetables

You can make these potato cakes with roasted vegetables using leftover baked potatoes and vegetables. Alternatively, you can do the baking/roasting ahead and chill them until you’re ready to make and fry the patties. Serve them with a salad or as a side dish with grilled meat and fish. These little potato cakes are perfect for picnics and trips too, or you can take them with you to work in your lunchbox.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large or 4 medium baking potatoes
  • 1 small aubergine
  • 1 red or yellow pepper
  • 1 red onion
  • 1 clove of garlic
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 1 egg
  • 1 handful parsley chopped
  • Salt & pepper
  • Breadcrumbs gluten-free if needed

Method
 

  1. Put the potatoes on a baking tray and bake them in the oven for about 40 minutes or until you van easily push a skewer through them.
  2. Cut the peppers in half and remove the seeds. Cut the onion into 4 wedges, the aubergine in half. Put them on a tray, season to taste, drizzle with oil, then roast them in the oven for 25 minutes.
  3. When the veggies are tender, transfer them to a bowl, then put a plate on and let them cool. When cooled, remove and discard all skins.
  4. When the potatoes are ready, let them cook, then scoop out their flesh into a bowl.
  5. Put the vegetables into a small food processor and add the garlic, parsley and egg. Whiz, until get a textured paste.
  6. Mash the potato flesh with a fork, then add the paste and the spices.Season to taste. Combine well.
  7. Make patties and coat them with breadcrumbs.
  8. Heat some oil in a frying pan and fry them for a few minutes, until golden, then turn them over and cook them on the other side too.
  9. Serve the patties warm or at room temperature.