Garden Veggie Cakes with Tangy Apricot Chutney
Epicurious Editor
This easy to prepare vegetarian delight can be eaten as an appetizer or a light lunch. Best if served with a tangy apricot chutney which can be made a day in advance. Also can be eaten with old-fashioned ketchup as well.
ingredients
- Garden Veggie Cakes
- 2 potatoes, boiled, peeled, and mashed
- 1 carrot, grated
- 1/2 cup broccoli, grated
- 1/2 cup cabbage, grated
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup raisins
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed cayenne pepper
- 1/2 teaspoon cumin powder
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 1/4 cup canola or vegetable oil
- 1/2 cup flavored bread crumbs
- Tangy Apricot Chutney
- 1/2 lb fresh apricots, chopped
- 1/2 cup fresh mint leaves, chopped
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews