Vegetable Cakes With Tomato Basil Cream

Total Time
47mins
Prep 25 mins
Cook 22 mins

Serve these as a main course for a light supper or as a side dish. Delightful!

Ingredients Nutrition

Directions

  1. Make the cream: In a medium-size bowl, mix the tomato, sour cream, basil, salt, and pepper until blended.
  2. Cover and refrigerate until ready to serve.
  3. Heat the oven to 200°F.
  4. Make the cakes: In a large bowl, beat the eggs with a fork.
  5. Stir in the remaining ingredients until well blended (you should have 3 cups).
  6. Coat a large nonstick skillet with vegetable oil cooking spray and place over medium-low heat.
  7. Pour 1/4 cup of the vegetable mixture into the skillet, spreading to a 3 1/2 inch wide cake.
  8. Add 2 more cakes to the skillet.
  9. Cook the cakes for 2 1/2 to 3 minutes on each side.
  10. Remove the cakes to a baking sheet and keep warm in the oven while preparing the remaining cakes.
  11. Put three cakes on each serving plate and spoon 1/4 cup tomato basil cream on the side.
  12. Serve right away.
  13. Enjoy!

Reviews

(1)
Most Helpful

Had these for lunch. The cakes were wonderful but the sauce was ok. It was just taste preference, I thought the sauce needed something more. I will definitely make the cakes again!

Kikimony April 10, 2003

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