“These crisp vegetarian cakes would make a great accompaniment to your bacon and eggs in the morning. Alternatively, break them in half and toss through a green papaya salad with fresh Asian herbs.” Luke Nguyen, Luke Nguyen's United Kingdom

Makes
24

Preparation

15min

Cooking

25min

Skill level

Easy
By
Average: 3.4 (20 votes)
Yum

Ingredients

  • 2 (400 g) potatoes
  • 1 (150 g) carrot 
  • 2 zucchinis (360 g), grated
  • 125 g fresh corn kernels
  • 1 red onion, chopped
  • ½ cup (75 g) self-raising flour
  • ½ tsp salt
  • 2 tbsp coriander, chopped 
  • 1 tsp dill, chopped 
  • 1 makrut lime leaf, finely sliced
  • generous pinch of dried chili flakes
  • 3 eggs, separated
  • 2 tbsp olive oil
  • lime wedges, to serve

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Peel the potatoes and carrot, then grate into a mixing bowl. Now add the grated zucchini, corn, red onion, flour, salt, coriander, dill, makrut lime leaf, dried chili and egg yolks into the bowl. Using your hands, thoroughly combine all of the ingredients.

Place egg whites into another mixing bowl and beat until stiff peaks form, then gently fold through the vegetable mixture.

Using a scant ¼ cup of the mixture per patty, shape the cakes into 7 cm-round x 1cm-thick discs. The mixture should make 24 cakes.  

Heat a large pan over medium heat. Add a little oil and shallow fry 4 cakes at a time for 3-5 minutes on each side, or until golden. 

Transfer the cakes onto a paper towel-lined plate or tray (so excess oils can be absorbed), then serve.

 

Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.

 

Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out more about the show.