Savory Summer Vegetable Cakes with Tomato Basil Cream

Vegetable Cakes With Tomato Basil Cream Recipe

Overview

Delight in the flavors of summer with these Vegetable Cakes paired with a refreshing Tomato Basil Cream. This recipe combines fresh vegetables with a creamy, herb-infused sauce for a satisfying dish that’s perfect for any occasion.

Ingredients

• Tomato Basil Cream:

  Related Articles

  • 
    Banana Split Bliss Cheesecake
  • 
    Savory Chicken and Broccoli Casserole: Quick One-Dish Delight
  • 
    Nana’s Easy Pull-Apart Bread Recipe
  • 
    Ultimate Oreo Crunch Bars: Irresistible Homemade Delight! 🍫
  • 1 tomato, finely diced
  • 1/2 cup nonfat sour cream
  • 2 tablespoons fresh basil, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

• Vegetable Cakes:

  • 4 eggs
  • 8 ounces zucchini, grated (about 2 cups)
  • 8 ounces carrot, grated (about 2 cups)
  • 1/3 cup fresh basil, finely chopped
  • 1/3 cup parmesan cheese, grated
  • 1/3 cup onion, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

1. Prepare the Tomato Basil Cream:

   • In a medium-sized bowl, combine the diced tomato, nonfat sour cream, fresh basil, salt, and pepper. Mix well until all ingredients are blended.
   • Cover the bowl and refrigerate the cream until you’re ready to serve the dish.

2. Make the Vegetable Cakes:

   • Preheat your oven to 200°F (93°C).
   • In a large bowl, beat the eggs using a fork until they are well mixed.
   • Add the grated zucchini, grated carrot, fresh basil, parmesan cheese, chopped onion, salt, and pepper to the beaten eggs. Stir everything together until the mixture is thoroughly combined, resulting in about 3 cups of batter.

3. Cooking the Cakes:

   • Heat a large nonstick skillet over medium-low heat and coat it lightly with vegetable oil cooking spray.
   • Pour about 1/4 cup of the vegetable mixture into the skillet, spreading it out to form a cake about 3 1/2 inches wide. You can fit about 3 cakes in the skillet at a time, depending on the size of your skillet.
   • Cook each cake for 2 1/2 to 3 minutes on each side, or until they are golden brown and cooked through.
   • As each batch of cakes finishes cooking, transfer them to a baking sheet and keep them warm in the preheated oven while you cook the remaining batches.

4. Serve:

   • To serve, place three vegetable cakes on each serving plate.
   • Spoon about 1/4 cup of the prepared Tomato Basil Cream on the side of each plate.
   • Serve the Vegetable Cakes with Tomato Basil Cream immediately while they are warm.

5. Enjoy!

   • These Vegetable Cakes with Tomato Basil Cream are best enjoyed fresh and warm. The creamy tomato basil sauce complements the savory vegetable cakes perfectly, making this dish a delightful choice for a summer meal.

Nutritional Information (Per Serving)

• Calories: 216.1
• Total Fat: 8.6g
  • Saturated Fat: 3.4g
• Cholesterol: 221.7mg
• Sodium: 597.3mg
• Total Carbohydrates: 21.2g
  • Fiber: 3.1g
  • Sugar: 8.2g
• Protein: 14.4g

Recipe Notes

• Make-Ahead Tip: You can prepare the Tomato Basil Cream ahead of time and refrigerate it until you’re ready to serve. This allows the flavors to meld together for an even more delicious sauce.
• Vegetable Variations: Feel free to customize the vegetable cakes by adding other grated vegetables like bell peppers or adding herbs like parsley or thyme for extra flavor.
• Serving Suggestions: These cakes are versatile and can be served as a main dish with a side salad or as a delightful appetizer for a summer gathering.

This recipe for Vegetable Cakes with Tomato Basil Cream is not only flavorful but also nutritious, combining fresh vegetables with a creamy, herbaceous sauce that elevates the dish to a new level of culinary delight.