Vegetable Cakes

An ideal appetizer option for vegetarian guests, these cakes can be turned into bite-size portions by using a smaller scoop

Makes: 16 vegetable cakes

Total Time: 30 Minutes

Difficulty: Advanced

Ingredients

  • 2 large eggs
  • 120 g (1 ) parsnip, quartered
  • 1 garlic clove, peeled
  • 1 teaspoon salt
  • ¼ teaspoon whole black peppercorns
  • 50 g (½ cup) almond flour
  • 3 g (2 Tablespoons) oregano, fresh
  • 1 Tablespoon olive oil
  • 60 g (½ ) small onion, peeled, halved
  • 90 g (3 cups) spinach, fresh
  • 150 g (1 cup) sun-ripened tomatoes, drained

Directions

  1. Place egg, parsnip, garlic, salt, pepper, flour and oregano into the Vitamix container and secure the lid.
    Select Variable 1.
  2. Turn machine on slowly increase speed to the highest speed.
  3. Blend for 30 seconds, using the tamper to push the ingredients into the blade.
  4. In a large sauté pan heat the olive oil on medium high heat.
  5. Add onions and sauté until tender about 5 minutes. Add the spinach and sundried tomatoes cook until wilted.
  6. Add mixture to the mixture in the Vitamix container.
  7. Select Variable 5.
  8. Switch machine on and off quickly to pulse. Pulse 6 to 8 times to incorporate.
  9. Prepare a baking sheet with parchment paper.
  10. Scoop batter out onto parchment with a #40 scoop.
  11. Bake at 350°F (180°C) for 20 to 30 minutes or until firm.
  12. Serve immediately with your favorite dipping sauce.

Notes
The texture of these come out like crab cakes and make a great vegetarian holiday hors d’ouerve.

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