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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Add the canned diced tomatoes (with their juice) to the saucepan. Simmer for 5 minutes, stirring occasionally.
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.
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.
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
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 32.2 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 7715 mg | 335% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 47.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1145 mg | 88% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4202 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
