Cauliflower and Asparagus cake with Spring veg

1 cauliflower

1 bunch of asparagus( chopped stalks with separated spears)

50g peas

2 spring onions

½ leek sliced

1 courgette (zucchinni)

1 red onion small dice

3 tbsp oat flour batter

20g oat flour

1 tsp chilli flakes

salt & pepper

Pea ketchup

Peas

balsamic vinegar syrup

1 tsp onion powder

salt & pepper

  • Cut the cauliflower into small pieces and put in blender and blend until rough like breadcrumbs then the asparagus and repeat. Put the cauliflower mix into a large bowl add diced onion, spring onion, chilli, oat flour batter 3tbsp of oat flour mixed with 6tbsp water and combine add the dry oat flour to make a firm mixture but still moist. Add salt and pepper

  • nextre heat oven to 180 C and put on a pan of water to boil

  • Ball, shape and shallow fry the cakes in oil I use a pastry cutter for shape but it isn’t necessary, turn when golden brown place onto a tray and finish them in the over for about 10mins 180C

  • Pea Ketchup – puree peas with balsamic syrup salt and pepper a tsp of onion powder, set aside

  • Cook vegetables in boiling water until al dente. Start with Cauliflower, onion, 3 mins asparagus 2 mins then leek and courgette 30 seconds then drain toss in oil add a few peas and put on a plate with a dollop of pea ketchup and then place the cauliflower cake on top of the vegetables.

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