Savory Vegetable Cakes with Caramelized Red Onion Gravy
Delight in these hearty Savory Vegetable Cakes, a perfect blend of mashed root vegetables, kale, and savory leeks, gently pan-fried to a crispy finish. Topped with a rich and flavorful caramelized red onion gravy, this dish offers a comforting, flavorful experience that showcases the deliciousness of seasonal vegetables. Ideal for a cozy dinner, these cakes can be served alongside a perfectly fried egg for added richness. Enjoy with friends and family for a nourishing meal that's easy to prepare and packed with flavors.
2
Servings
N/A
Calories
18
Ingredients
Ingredients
carrot
1 (peeled and chopped into medium sized pieces)
parsnip
1 (peeled and chopped into medium sized pieces)
potato
1 (chopped into medium sized pieces)
celeriac
1/4 (chopped into medium sized pieces)
savoy cabbage
2 handfuls (chopped)
kale
1 handful (chopped)
leek
1/4 (chopped into rounds)
butter
knob (for sautéing and frying)
salt
to taste (for seasoning)
black pepper
to taste (freshly ground for seasoning)
olive oil
1 tablespoon (for frying onions)
flour
1 tablespoon (for thickening gravy)
red onion
1 (sliced)
red wine
175 ml
fresh thyme
2 sprigs
vegetable stock
1/2 liter
aged balsamic vinegar
1 teaspoon
large free-range eggs
2 (for frying)
Instructions
1
In a large pot of salted boiling water, add the chopped carrot, parsnip, potato, celeriac, savoy cabbage, and kale. Cook until all the vegetables are very soft, about 15-20 minutes.
2
Drain the vegetables and return them to the pot. Mash until roughly combined, allowing some chunks for texture.
3
In a small skillet, melt a knob of butter over medium heat. Add the chopped leeks and sauté until softened, about 3-4 minutes. Stir the cooked leeks into the mashed vegetables, and season well with salt and freshly ground black pepper.
4
Divide the mixture into four equal patties. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
5
Meanwhile, prepare the gravy. In a frying pan, heat a tablespoon of olive oil over medium heat. Add the sliced red onion and cook until softened and caramelized, about 8-10 minutes.
6
Sprinkle the flour over the caramelized onions and stir for 1-2 minutes to cook off the raw flavor.
7
Pour in the red wine and add the thyme. Increase the heat and bring to a boil, then reduce slightly to let it simmer.
8
Stir in the vegetable stock and balsamic vinegar, and simmer on low heat while the vegetable cakes cook.
9
In a non-stick frying pan, melt a little additional butter over medium heat. Carefully place the chilled vegetable cakes in the pan and fry until browned and crisp on both sides, about 4-5 minutes per side.
10
While the cakes are frying, check the seasoning of the gravy and adjust if needed.
11
In another skillet, melt more butter and fry the eggs sunny-side up, seasoning with salt and pepper to taste.
12
To serve, place two vegetable cakes on each plate, top with a fried egg, and drizzle the rich gravy around the cakes. Enjoy your delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Vegetable Cakes?
Savory Vegetable Cakes are hearty patties made from a blend of mashed root vegetables, kale, and leeks, which are pan-fried until crispy and served with a rich gravy.
What vegetables are included in this recipe?
The recipe features a variety of seasonal vegetables including carrot, parsnip, potato, celeriac, savoy cabbage, and kale.
How do I make the caramelized red onion gravy?
Sauté sliced red onions until caramelized, stir in flour, then add red wine, thyme, vegetable stock, and balsamic vinegar, simmering until thickened.
Can this recipe be made vegan?
Yes, you can make it vegan by replacing the butter with olive oil or a plant-based spread and omitting the fried egg topper.
How long should I boil the vegetables?
The vegetables should be boiled in salted water for about 15-20 minutes until they are very soft and ready to be mashed.
Why do the vegetable cakes need to be refrigerated before frying?
Refrigerating the patties for at least 30 minutes helps them firm up, ensuring they hold their shape and don't fall apart when fried.
What is the serving size for this recipe?
This recipe is designed to serve 2 people, providing two vegetable cakes per person.
Can I substitute celeriac if I cannot find it?
If celeriac is unavailable, you can substitute it with extra potato or parsnip, though the flavor profile will change slightly.
How do I ensure the cakes are crispy?
To get a crispy finish, fry the chilled cakes in a non-stick pan with melted butter over medium heat for 4-5 minutes per side until browned.
What type of wine is best for the gravy?
A dry red wine works best for this gravy to provide a deep, rich flavor that complements the caramelized onions.
Is this recipe gluten-free?
This recipe contains flour for the gravy. To make it gluten-free, use a gluten-free flour blend or cornstarch as a thickener.
Can I use dried thyme instead of fresh?
Yes, you can use dried thyme. Use approximately one-third of the amount of fresh thyme called for in the recipe.
How do I mash the vegetables?
Drain the boiled vegetables and mash them until roughly combined, leaving some chunks for a better texture.
What is the role of balsamic vinegar in the gravy?
Aged balsamic vinegar adds a touch of sweetness and acidity that balances the richness of the red wine and onions.
Can I add other herbs to the vegetable cakes?
Absolutely! Feel free to add chopped parsley, chives, or rosemary to the mashed vegetable mixture for extra flavor.
What is the best way to cook the eggs?
The recipe suggests frying the eggs sunny-side up in butter, seasoning them with salt and pepper to taste.
How long does it take to caramelize the onions?
It typically takes about 8-10 minutes over medium heat for the red onions to become soft and caramelized.
Can I prepare the vegetable mixture in advance?
Yes, you can mash the vegetables and form the patties a day in advance, keeping them covered in the refrigerator until ready to fry.
Is this recipe suitable for vegetarians?
Yes, this is a completely vegetarian dish as it uses vegetable stock and plant-based ingredients along with eggs and dairy.
How much vegetable stock is needed?
You will need 1/2 liter of vegetable stock to create the base for the caramelized onion gravy.
Can I use a different type of cabbage?
Yes, while savoy cabbage is suggested, you can use green cabbage or pointed cabbage as a substitute.
How do I serve the dish?
Place two cakes on a plate, top with a fried egg, and drizzle the caramelized red onion gravy around the cakes.
What if my gravy is too thin?
If the gravy is too thin, let it simmer on low heat for a few extra minutes to reduce and thicken further.
Can I bake the vegetable cakes instead of frying?
Yes, you can bake them at 200C/400F for about 20-25 minutes, though they may not be as crispy as the pan-fried version.
What texture should the vegetable mash be?
The mash should be roughly combined with some visible chunks of vegetables to provide structure and texture to the cakes.
How many ingredients are in this recipe?
There are 18 ingredients in total, including the vegetables, fats, and components for the gravy.
Is this dish considered comfort food?
Yes, with its warm mashed vegetables, rich gravy, and fried egg, it is a classic example of nourishing comfort food.
Can I use olive oil instead of butter for frying the cakes?
Yes, olive oil can be used, though butter provides a richer flavor and helps with browning the cakes.
What do I do with the leeks?
The leeks should be sautéed in butter until softened and then stirred directly into the mashed vegetable mixture.
Can I freeze these vegetable cakes?
Yes, you can freeze the cakes after they have been formed and chilled. Thaw them completely before frying for the best results.