Butternut and potato cakes

Tags

brunch, butternut, cakes, cumin, fritters, lunch, middle eastern, pancakes, potato, potimarron, vegetarian, za'atar

If you only try one new recipe this month, do try this one. These healthy vegetable pancakes are excellent for breakfast or brunch topped with a poached egg, served as a light lunch with a side salad or even as a tasty side dish to accompany meat for dinner. There is no need to shred or grate the veggies, you simply boil them as if you were making a mash – cannot be easier and less washing up too. Feel free to add some corn, cooked cauliflower or even broccoli to the mix if you wish. I have spiced them up a bit and given them a bit of a middle eastern flavour by adding the cumin and the za’atar and the taste is pure heaven. They are also not deep fried like fritters but lightly sautéed more like a pancake, so healthier for you too. So, what are you waiting for…. Get cooking.

Serves 4

Ingredients:

4 potatoes, peeled and cut into large cubes
500 g / 1 lb butternut or potimarron, peeled and cut into large cubes
1 tablespoon butter
2 medium onions, diced
1/2 teaspoon cumin
1/2 teaspoon za’atar
Salt and freshly ground black pepper
1 egg, whisked
3 tablespoons oil
to serve
1/2 cup crème fraîche or sour cream
Fresh cilantro, roughly chopped
Handful of rocket or mâche leaves

Preparation:

Place the butternut and potatoes in a saucepan with water and cook until soft
Drain and return to the heat to dry them out for about 20 seconds
Mash with a potato ricer or a masher, set aside
In a sauté pan, over medium heat, melt the butter and add the onions
Cook until soft and lightly brown
Add the onions to the butternut and potato mixture
Add the cumin, za’atar, salt and pepper
Add the egg and mix well to combine, the mixture will be soft but not runny
Heat the oil in a large sauté pan
Spoon heaps of the mixture into the pan and press gently to flatten a bit
After about 2 minutes, flip the cakes carefully (they are fairly soft)
Cook until golden brown
Keep warm until all the mixture has been cooked
Place one cake on a plate and top with a spoonful of crème fraîche, add another cake and another spoonful of cream
Sprinkle with the cilantro and the salad leaves
Enjoy!

Save

Advertisement

Rustic Butternut and Feta Tartlets

Tags

butternut, feta, fiesta fridays, rustic, tartlets, vegetarian

This is a great way to use leftover veggies to make a lovely lunch dish. Eaten with a side salad of aragula or mache, healthy and filling all at once.And best, it is meant to be a rustic looking dish, so no need for you to spend hours trying to make the circles perfect in size and shape. You can add chunks of bacon, chorizo, leftover chicken if you want to make it more filling. Children can help prepare their own individual tartlet and if there is any leftover pastry, how about a bit of fruit and jam to make a dessert one as well. So, let’s get cooking…

Serves 4

Ingredients:

500 g / 1 lb butternut, peeled and cut into bite sized pieces
1 red onion, thinly sliced
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup feta cheese, cubed
1 roll shortcrust pastry
1 egg

Preparation:

Preheat the oven to 200 C / 400 F
Place the butternut cubes and onion slices on a baking sheet
Drizzle the oil and add salt and pepper
Mix well with your hands
Roast for about 25 minutes, set aside
Roll out the pastry on a lightly floured surface
Cut out 4 equally sized discs using a saucer, (about 18 cm / 7 ” each)
Place the pastry disc on a baking sheet lined with parchment paper
Divide the butternut mixture, spooning a heaped pile in the centre of each, leaving an empty border of pastry around the edges
Add the feta cubes to each
Fold the edges of each disc towards the centre and press together lightly
Brush each tartlet lightly with the beaten egg
Bake for 20 to 25 minutes
Sprinkle with fresh herbs
Enjoy!

 

Save

Autumn Vegetable and Red Wine Braise

Tags

butternut, carrots, chestnuts, parsnips, potimarron, red wine, vegetables

Serves 6

Ingredients:

2 tablespoons olive oil
1 large onion, sliced
150 g / 5 oz bacon, cut into pieces or lardons
1 medium potimarron / pumpkin / butternut, peeled and cut into cubes ( about 500 g / 1 lb)
3 carrots, peeled and cut into chunks
3 parsnips, peeled and sliced
1 celery stalk, cut into pieces
20 cooked chestnuts
1 garlic clove, crushed
Salt and freshly ground black pepper
120 ml / 1/2 cup red wine
80 ml / 1/3 cup beef or veal stock
Fresh parsley, roughly chopped for garnish
Fresh chives, chopped

Preparation:

In a large dutch oven, heat the oil over medium heat
Add the onion and cook until soft and translucent, about 3 minutes
Add the lardons and cook another 4 minutes
Add the butternut, carrots, parsnip, celery, chestnuts and garlic
Add salt and pepper and cook for about 5 minutes, stirring
Add the wine and stock and cook for a few minutes
Cover, reduce to a simmer and cook for about 20 to 30 minutes until the vegetables are tender
Stir in the butter, parsley and chives
Enjoy!