Potato Cakes with Baked Tomatoes
Potato cakes, flavoured with leeks, tasty cheese and fresh herbs, make a satisfying vegetarian meal served with baked tomatoes and accompanied by a simple leaf salad.
Ingredients
1 kg potatoes, washed
1 large leek, sliced
2 tablespoons low-fat milk
2 teaspoons whole-grain mustard
2⁄3 cup 25% reduced-fat Cheddar cheese, grated
6 tablespoons chopped parsley
1 tablespoon chopped fresh thyme
all-purpose flour for dusting
1 egg, beaten
1 cup fresh whole-wheat breadcrumbs
4 large tomatoes, halved
2 tablespoons ready-made garlic-flavoured olive oil for brushing (or, to make your own, add 1 crushed garlic clove to 2 tablespoons olive oil)
1 large leek, sliced
2 tablespoons low-fat milk
2 teaspoons whole-grain mustard
2⁄3 cup 25% reduced-fat Cheddar cheese, grated
6 tablespoons chopped parsley
1 tablespoon chopped fresh thyme
all-purpose flour for dusting
1 egg, beaten
1 cup fresh whole-wheat breadcrumbs
4 large tomatoes, halved
2 tablespoons ready-made garlic-flavoured olive oil for brushing (or, to make your own, add 1 crushed garlic clove to 2 tablespoons olive oil)
Directions
cooking time 40 mins
serves 4 (makes 8)
- Cut the large potatoes into halves or quarters. Bring a large saucepan of water to a boil and add the potatoes. Bring back to a boil, turn down the heat and cook for 15 minutes or until tender. Add the leek to the pan for the last 5 minutes. Drain the vegetables, then spread them out on a plate and leave them to cool. Preheat the oven to 425ºF (220ºC).
- When the potatoes are cool, peel and place in a bowl with the leek, and mash. Add the milk, mustard, cheese, parsley and thyme, and mix well. Divide the mixture into 8 portions. Shape each into a ball, then press on a floured surface into a flat cake about 10 cm across and 3 cm thick.
- Set the potato cakes on a clean plate. Brush with the beaten egg and sprinkle over half the breadcrumbs. Turn the cakes and coat the other side with egg and breadcrumbs. Transfer them to a nonstick baking sheet and bake for 15 minutes.
- Meanwhile, place the tomatoes in an ovenproof dish, cut- side up. Brush them with the garlic oil and sprinkle over any remaining breadcrumbs.
- Turn the potato cakes over carefully. Place the tomatoes in the oven with the potato cakes and bake for a further 10 minutes or until golden. Serve hot.
cooking time 40 mins
serves 4 (makes 8)
Nutritional information
PER SERVING
401 calories
18 g protein
16 g total fat
5 g saturated fat
69 mg cholesterol
44 g total carbohydrate
7 g sugars
8 g fibre
314 mg sodium
Potato cakes are often fried in oil or butter. Here they are oven-baked to produce cakes that are equally tasty but with a lower fat content.
