In The Kitchen: Taking Veggies Up A Notch

Veggie Cakes with Mustard Remoulade Sauce

If you're like me, you're always trying to find new ways to cook your vegetables and make them the mainstay of the meal.  I'm especially thinking this way as we welcome Spring and put our minds towards lighter fare after a Winter full of stews.  In addition to that, my thoughts are turning toward our garden planning, and ways we can prepare what we grow to keep things interesting.

I made these veggie cakes the other night and they got two thumbs up from both of us. It's pretty easy preparation and cooking and they are done in the oven, so they're pretty healthy too.  We had them on a bed of steamed kale but you could put them atop any greens you like.

Baked Veggie Cakes

1 med carrott
1 large leek
4 large button mushrooms
1/4 cup of bread crumbs
1/4 cup shredded cheddar (you could use low fat or non fat)
1/4 of a lemon - squeezed for juice
big handful of fresh dill
1 medium egg
3tbs of non fat yogurt
salt and pepper

Makes 6-8 cakes, depending on how big you make them.
 

One by one, add vegetables and fresh dill to food processor (with shredding attachment on) and mince.  Take shredder off and add bread crumbs, cheese, fresh lemon juice, egg and yogurt, and salt and pepper and pulse until mixed well. Form patties and bake on greased (I use olive oil on an old pan that is well seasoned) cookie sheet and bake at 350 for about 25 minutes, flipping the cakes over half way through cooking time.  While they are cooking, prepare sauce.

Mustard Remoulade

1/4 cup of low fat Hellman's
1/4 cup of Non-fat yogurt
fresh squeezed juice of 1/4 of a lemon
1/2 tsp cayenne pepper (of course, this is to taste, add more or less depending on how hot you like it)
2 tbs of dijon or stone ground mustard
*If I'd had capers, I'd probably have added them as well.

Serve cakes over a bed of greens and top with sauce.

We loved them so much, I made them again a few nights later. Easy and delicious.

Enjoy!

I hope you all had a lovely Easter and Passover. Ours was great. The weather cooperated so we were able to spend a good bit of time outside. Delicious food, good company, fun egg hunt. A good day all in all.

Ciao for now,