Vegetable Cakes With Tomato Basil Cream |
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Prep Time: 25 Minutes Cook Time: 22 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Serve these as a main course for a light supper or as a side dish. Delightful! Ingredients:
1 large ripe tomato, halved, seeded, and chopped (1 cup) |
1/2 cup nonfat sour cream |
2 tablespoons chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
4 large eggs |
8 ounces zucchini, shredded fine (2 cups) |
8 ounces summer squash, shredded fine (2 cups) |
1 medium carrot, shredded fine (1/2 cup) |
1/3 cup dry plain breadcrumbs |
1/3 cup packed basil, chopped fine |
1/3 cup grated parmesan cheese |
1 small onion, grated (1/4 cup) |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Make the cream: In a medium-size bowl, mix the tomato, sour cream, basil, salt, and pepper until blended.
2. Cover and refrigerate until ready to serve.
3. Heat the oven to 200°F.
4. Make the cakes: In a large bowl, beat the eggs with a fork.
5. Stir in the remaining ingredients until well blended (you should have 3 cups).
6. Coat a large nonstick skillet with vegetable oil cooking spray and place over medium-low heat.
7. Pour 1/4 cup of the vegetable mixture into the skillet, spreading to a 3 1/2 inch wide cake.
8. Add 2 more cakes to the skillet.
9. Cook the cakes for 2 1/2 to 3 minutes on each side.
10. Remove the cakes to a baking sheet and keep warm in the oven while preparing the remaining cakes.
11. Put three cakes on each serving plate and spoon 1/4 cup tomato basil cream on the side.
12. Serve right away.
13. Enjoy!
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