VegBox Recipes

Stefan's Swede Cakes

Thanks so much to Stefan D for inventing this recipe and sharing it with us. We're inclined to agree with him when he says that he now prefers swede-based cakes to the more traditional potato variety!
 
 

Ingredients

1 swede
4 large carrots
4 celery sticks including leaves
1 bunch of parsley
1 teaspoon of salt or any allspice of preference
A few twists of black pepper from peppermill
2 free range organic eggs
4 heaped soupspoons of cornflour
Some butter
Fresh coriander, oregano, other herbs of regional spicing
 

Method

Heat oven to 200*C

1. Cut the swede into equally large pieces, convenient to make mash
2. Cut up two carrots into a third of their actual length
3. Boil swede and carrot pieces in salted water
4. When the swede and carrot pieces are nice and soft, drain and leave to steam off, shaking every 5 minutes to reduce moisture as much as possible, keep vegetable water for later use
5. Once the swede and carrots are not steaming anymore, add the butter and mash the swede and carrots up, add some milk or vegetable water to smoothen
6. Place the mash into a cool place
7. Grate the other two carrots and celery sticks and mix in a bowl
8. Add both eggs to the grated carrots and celery
9. Once the mash has sufficiently cooled, so that you can stick a finger in it without being in pain, add the mash to the grated carrots, celery and egg and mix very well
10. Chop the parsley and any other herbs and add to the mixture
11. Add one spoon of corn flour and stir into the mixture; repeat this until all four spoons have been added
12. Form cakes or balls and place on a baking tray lined with non-stick baking paper
13. Place in oven and bake for at least 40 minutes
15. Remove from oven and takes cakes gently form the baking tray, as they are soft


Enjoy as a side, or as a light lunch with a green salad, or dipped into a sweet chilli sauce for a more Asian take on the recipe.
 

Time From Cupboard-To-Table

1 hour
 

Notes & Variations on Stefan's Swede Cakes

Stefan says:

"This can be a light side dish to fish meat, or poultry. It can also be an excellent starter, served with a colourful salad and a nice and crisp and cool white wine."
 
 
 

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