Sometimes, when you have leftover vegetables from last night's dinner in your fridge it makes sense to do something with them. What do you do? Well, you make cakes in a skillet of course. The nice thing is you can season these however you'd like... italian, mexican, or just salt and pepper!
2 cups roasted cauliflower, mashed 1 cup carrot, grated 1/2 cup onion, finely chopped 1/3 cup flour 1 egg Pinch of salt Pinch of pepper Pinch of (your favorite seasoning/spices)
Vegetable or Canola Oil for pan-frying
For the Balsamic Ketchup sauce (makes 1 portion):
2 tablespoons of ketchup 1/2 tablespoon balsamic vinegar 2 shakes of Worcestershire sauce
Necessary Equipment: cast iron skillet (preferably), chef knife, good slotted spatula, box grater,
Start by combining all ingredients together. If the mixture is too wet, add a little extra flour.
Heat your heavy pan over medium-high heat. Once warmed, add a drizzle of oil to coat the bottom of your pan about 1/4 inch.
Take a large spoonful and flatten in your hands to form a patty. Place in pan. Don't overcrowd your pan, but you may have to do batches.
Cook until seared and crisp on one side, before flipping to do the same on the other.
Makes 6 or so patties. Serve with Balsamic Ketchup.