root vegetable potato cakes in a basil and tomato sauce

Easy | Prep time: 20 minutes | Cook time: 35 minutes | Main meal

 

 

 

 

Ingredients for root vegetable potato cakes for 2 people:

  • 1 tablespoon Azada Olive Oil & Basil
  • 1kg root vegetables (potatoes, sweet potatoes, carrots, butternut squash, etc), peeled
  • and roughly cut
  • 30 grams butter
  • 100 grams fine breadcrumbs or corn flour
  • The zest of 1 lemon
  • 1 large egg
  • Sea salt and freshly ground black pepper

Ingredients for the basil and tomato sauce:

  • 3 tablespoons Azada Olive Oil & Basil
  • 500 fresh tomatoes, chopped
  • 2 cloves of garlic, crushed
  • Sea salt and freshly ground black pepper

Step by step for Root Vegetable Potato Cakes recipe:

  1. Boil the vegetables for about 20 minutes in salted water, until tender enough to crush.
  2. Drain and mash the potatoes with butter, a generous seasoning of sea salt and pepper and 1 tablespoon of Azada’s Olive Oil & Basil. Once combined, set aside to cool.
  3. Place the fine crumbs or flour on a plate and add the lemon zest.
  4. Crack the egg into a shallow bowl and briefly beat with a fork.
  5. When the mash has cooled, shape and pat them into patties. First, dip the patties into the beaten egg and then into the crumbs. Put them on a baking sheet and refrigerate for 30 minutes.
  6. After 25 minutes, warm a little olive oil in a nonstick frying pan, once hot carefully place the cakes into the oil and leave to cook, without moving them for 4 or 5 minutes, until the underside is crispy and golden. Using a palette or fork turn the cakes over and lightly crisp the other side.

Step by step Basil and Tomato Sauce recipe:

  1. Cook the tomatoes and garlic in Azada’s Olive Oil and Basil, crushing the tomatoes, stirring occasionally.
  2. Season with salt and pepper.
  3. As soon as you have a reduced yet chunky sauce infused with a basil aroma, serve with the sweet potato cakes.

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