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:
- Boil the vegetables for about 20 minutes in salted water, until tender enough to crush.
- 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.
- Place the fine crumbs or flour on a plate and add the lemon zest.
- Crack the egg into a shallow bowl and briefly beat with a fork.
- 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.
- 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:
- Cook the tomatoes and garlic in Azada’s Olive Oil and Basil, crushing the tomatoes, stirring occasionally.
- Season with salt and pepper.
- As soon as you have a reduced yet chunky sauce infused with a basil aroma, serve with the sweet potato cakes.
