Grated Vegetable Patties with Pomegranate Sauce (Curtis Aikens2) |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
1 large carrot, grated |
1/2 large turnip, peeled and grated |
1 large potato, peeled and grated |
1 medium sweet potato, peeled and grated |
1/2 small onion, grated |
2 large eggs, slightly beaten |
2 tablespoons all purpose flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon dried sage |
1/4 teaspoon dried thyme |
pomegranate sauce |
3/4 cup fresh pomegranate juice |
2 teaspoon butter or margarine |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
cornstarch to thicken |
Directions:
1. Preheat oven to 375 degrees F. In a large bowl, to the grated vegetables, add the eggs, flour and seasonings. Combine well. Turn mixture into a greased and floured cake pan and bake about 1 1/2 hours, or until patty is crusty brown. Cut into slices and serve with Pomegranate Sauce.
2. In a saucepan, cook all ingredients over high heat 3 to 5 minutes. Reduce heat and simmer about 10 minutes until sauce reduces, add cornstarch and water to thicken.
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