Vegetables Cakes With Red-Pepper Coulis

Recipe from "Dr. Dean Ornish's Program for Reversing Heart Disease"

Adapted by Marian Burros

Updated Oct. 12, 2023

Total Time
1 hour 30 minutes
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Rating
4(14)
Notes
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Ingredients

Yield:6 servings as an appetizer
  • 2medium-size baking potatoes (1 pound), well scrubbed
  • 1cup diced celery
  • 1cup diced carrots
  • 1cup diced onion
  • 1medium-size tomato, peeled, seeded and diced
  • Vegetable stock, if necessary
  • 1cup fresh or frozen peas
  • 3tablespoons chopped fresh basil
  • 1teaspoon ground cumin
  • ½teaspoon turmeric
  • Pinch red pepper flakes
  • 3egg whites from large eggs
  • 3tablespoons nonfat milk
  • ½ to ¾cup dried bread crumbs
  • Red-pepper coulis (see recipe)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 400 degrees. Bake the potatoes until tender.

  2. Step 2

    In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.

  3. Step 3

    Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.

  4. Step 4

    In a small mixing bowl whisk together the egg whites and milk.

  5. Step 5

    Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.

  6. Step 6

    Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.

  7. Step 7

    Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.

  8. Step 8

    Spoon ¼ cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.

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4 out of 5
14 user ratings
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Credits

Adapted from "Dr. Dean Ornish's Program for Reversing Heart Disease"

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