Persian Spiced Root Veg Cakes
Persiana p186
ger additionalcomponentmiddle-eastern
Time1 hr 30 min
Yield14.5 patties
Energy64 kcal
Components0
Ingredients
- 500gpotatoboiled until al dente
- 5mlscallion≈ 2.5 g scallionsliced
- 150gcarrotroughly grated
- 120gparsnipfinely grated
- 200gbeetroot, rawfinely grated
- 2tspspice, cumin, ground
- 2tspspice, turmeric
- 2tspspice, coriander, ground
- 20mlherb, coriander, fresh≈ 2.88 g herb, coriander, fresh
- 2single, 20gchilli, redfinely chopped
- 2largeegg
- 20gflour, white
- 0.125tspsalt
- 0.25tspspice, pepper
Instructions
Link: Persiana p186
Process
- Prep
- Grate the various ingredients as directed
- Potatoes
- Parboil, whole, for 10-15 minutes - until they are cooked outside but still a little firm
- Drain and run a cold tap over them so they don’t overcook
- Once cooled down, grate
- Combine the potatoes and all the other ingredients in a bowl, mix together
- Dry-fry for 6-8 minutes per side
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 64 | 931 |
| Protein | 2.5 | 36.3 |
| Carbohydrates | 10.3 | 148.8 |
| Total Sugars | 2.5 | 35.8 |
| Free Sugars | 0.0 | 0.0 |
| Fat | 1.2 | 17.8 |
| Saturated Fat | 0.3 | 3.7 |
| Fibre | 2.1 | 29.8 |
| Alcohol | 0.0 | 0.0 |
| Salt | 0.1 | 1.6 |
| Iron | 0.802 | 11.6 |
| Calcium | 22.6 | 327 |
| Vitamin B12 | 0.223 | 3.24 |
| Omega 3 | 0 | 0 |
| Magnesium | 12.5 | 181 |
| Potassium | 273 | 3960 |
| Caffeine | 0 | 0 |
| Cost | £0.23 | £3.36 |