Vegetable Cakes with Tomato Basil Cream
Crispy, golden-brown vegetable cakes meet a velvety tomato basil cream in this irresistible recipe that’s perfect for a light meal or elegant appetizer. Packed with fresh zucchini, carrots, and russet potatoes, these flavorful cakes are seasoned with green onions, parsley, and a touch of black pepper for a balanced blend of herbs and spices. The Tomato Basil Cream, a luscious sauce made with canned tomatoes, fresh basil, garlic, and a hint of heavy cream, adds a burst of richness that perfectly complements the crispy texture of the cakes. This dish is easy to prepare in under an hour, making it a great choice for busy weeknights or relaxed weekend gatherings. Serve these savory vegetable cakes with the creamy sauce drizzled over the top or as a dipping option, and watch them disappear from the plate! Keywords: vegetable cakes, tomato basil cream, vegetarian recipe, crispy vegetable patties, easy dinner ideas, homemade dipping sauce, savory appetizers.
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Ingredients
- 2 medium Zucchini
- 2 medium Carrot
- 1 large Russet potato
- 4 stalks Green onions
- 2 tablespoons Fresh parsley
- 0.5 cup All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 14-ounce can Canned diced tomatoes
- 0.5 cup Heavy cream
- 6 large Fresh basil leaves
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 0.25 cup Parmesan cheese (optional)
Directions
Step 1
Grate the zucchini, carrot, and potato using a box grater. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Step 2
Finely chop the green onions and fresh parsley. Combine the grated vegetables, green onions, parsley, flour, egg, salt, and black pepper in a large bowl. Mix thoroughly to form the vegetable cake mixture.
Step 3
Heat the vegetable oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the vegetable mixture into the skillet, flattening it into a patty shape. Cook 3-4 patties at a time, depending on the size of your skillet.
Step 4
Cook the vegetable cakes for about 3-4 minutes on each side or until golden brown and crisp. Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Repeat until all the mixture is used.
Step 5
While the vegetable cakes are cooking, prepare the Tomato Basil Cream. Heat olive oil in a small saucepan over medium heat. Mince the garlic and sauté it for 1 minute until fragrant.
Step 6
Add the canned diced tomatoes (with their juice) to the saucepan. Simmer for 5 minutes, stirring occasionally.
Step 7
Stir in the heavy cream and shredded fresh basil leaves. Simmer for another 3 minutes to let the flavors meld. If desired, stir in Parmesan cheese for an extra creamy texture.
Step 8
Use an immersion blender or regular blender to puree the sauce until smooth. Return the sauce to the saucepan and keep warm over low heat.
Step 9
Serve the vegetable cakes warm with a generous dollop of Tomato Basil Cream on top or on the side for dipping. Garnish with extra basil leaves if desired.
Nutrition Facts
| Serving size | (1683.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2105.6 |
| Total Fat 130.8g | 0% |
| Saturated Fat 46.8g | 0% |
| Polyunsaturated Fat 32.2g | |
| Cholesterol 400.9mg | 0% |
| Sodium 7715.3mg | 0% |
| Total Carbohydrate 173.5g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 47.0g | |
| Protein 53.7g | 0% |
| Vitamin D 66.6IU | 0% |
| Calcium 1144.8mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 4201.5mg | 0% |
Source of Calories