By Pre-Op Gallstone Grub
Potato & Spring Onion Cakes (0.47g fat)
10 steps
Prep:10minCook:40min
No added fat potato and spring onion cakes, air baked until golden and crispy on the outside, yet fluffy in the middle.
There are 2 parts to this recipe. The binding and the cakes themselves. They should be prepared concurrently.
Updated at: Wed, 16 Aug 2023 21:11:44 GMT
Nutrition balance score
Great
Glycemic Index
82
High
Glycemic Load
11
Moderate
Nutrition per serving
Calories60.6 kcal (3%)
Total Fat0.5 g (1%)
Carbs13.2 g (5%)
Sugars0.8 g (1%)
Protein1.2 g (2%)
Sodium43 mg (2%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the cakes:
For the binding:
Instructions
Step 1
In a large saucepan, cover the larger quantity of potatoes in boiling water, and set to cook over a high heat (about 30 minutes).
Step 2
In a small saucepan, cube and lightly fry the red onion, smaller quantity of potato, courgette and red pepper, in the oil, over a high heat for 2-3 minutes.
Step 3
Add the salt, black pepper and coriander. Pour in 100ml of boiling water, reduce heat, and leave to simmer for about 15 minutes.
Step 4
Once the vegetables in the smaller saucepan have softened, liquefy with a blender to create your binding agent.
Step 5
Finely chop the spring onions.
Step 6
Once the potatoes in the larger pot have softened, drain off the water. Mash the potatoes thoroughly, and stir in the chopped spring onions.
Step 7
Pour your binding agent into the mashed potato, and combine to a smooth, but firm consistency.
Step 8
Turn your mash out onto a clean surface, and form into 6 large round cakes (by hand).
Step 9
Bake your cakes in an air fryer or fan oven for about 10 minutes, or until the outsides have formed a golden, crispy skin.
Step 10
Serve hot or cold with your favourite sides.
Notes
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