Garden Veggie Cakes with Tangy Apricot Chutney

EpicuriousEpicurious 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

directions

See full recipe on TasteBook »

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