Name: Vegetable cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1/4 cup (60g) potato, coarsely grated; 2 tablespoon red capsicum, finely chopped; 2 tablespoon mushrooms, finely chopped; 2 eggs, beaten lightly; 1 tablespoon swiss cheese, coarsely grated; 4 egg rings (see notes)

Ingredients

1 tablespoon olive oil

1/4 cup (60g) potato, coarsely grated

2 tablespoon red capsicum, finely chopped

2 tablespoon mushrooms, finely chopped

2 eggs, beaten lightly

1 tablespoon swiss cheese, coarsely grated

4 egg rings (see notes)

Method

1.In a medium frying pan, heat oil over medium heat; cook potato, stirring, for about 1-3 minutes, or until tender. Add capsicum and mushrooms; cook, stirring, for about 2 minutes, or until capsicum softens. Cool 10 minutes.

2.In a small bowl, combine potato mixture with egg and cheese.

3.Place four oiled egg rings in a medium, heated, lightly oiled non-stick frying pan; divide potato mixture among rings. Cook, uncovered, over low heat for 5 minutes. Using a spatula, turn rings; cook, uncovered, for about 1-2 minutes, or until cakes set.

Not suitable to freeze. Not suitable to microwave. Egg rings are available at selected supermarkets and homeware stores.
Note

Woman's Weekly Food

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Ingredients

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