These delicious veggie cakes are a treat to have for a main meal! They are a combination of savoury pancakes, scones and veggie burgers! They are also a great way of using up any leftover vegetables you have in the fridge!
1tbsp Coconut Oil
1 Small Red Onion
1 Garlic Clove
1/2 Sweet Potato
75g Brown Rice
1tbsp Desiccated Coconut
1tbsp Ground Flaxseed
500ml Almond Milk
Preheat the oven to 200C. Bake the sweet potato for 45 minutes.
Now prepare the batter. Add the quinoa, brown rice, desiccated coconut, flaxseed and almond milk to the Vitamix blender. Blend on full power for 30 seconds.
Next, melt the coconut oil in a hot pan. Add the chopped onion and sliced mushrooms. Fry for a few minutes. Add the finely chopped carrot. Lastly add the chopped garlic, cooked sweet potato cut into cubes and the handful of spinach. Now add the cooked vegetables into the batter in the blender. Mix with a spoon.
I use a specialised pancake pan with 4 moulds to cook 4 veggie cakes, but you can add spoonfuls of the mixture to a hot pan to cook. Add 2 dessert spoonfuls of the batter mix to the hot pan, cooking 4 veggie cakes at a time. Cook for 5 minutes on one side then flip over and cook for another 5 minutes or until golden brown on each side. Place the cooked veggie cakes on a plate then cook 4 more.
Serve immediately and enjoy!
Store in the fridge and eat within 3-4 days.