Friday, December 14, 2007

Baked Beet Cakes

I've had leftover beets and shallots and and Horseradish Dill Sour Cream and things from when I made the Veganomicon Autumn Latkes sitting in the fridge for a while, so I decided to try Fat Free Vegan's baked adaptation (scroll about halfway down, they're shaped like hearts) last Wednesday.

For some reason, my brain just didn't want to follow the instructions. It seemed to think that since it had already done beet cakes once, it knew what it was doing and didn't need to pay attention to what was printed out.

It was wrong.

I kinda just shredded all the vegetables and let them cook in the water together. And my breadcrumbs were ground so fine they looked like they were flour again (I did them in advance, in the blender, because I didn't have a food processor yet. Shredding the vegetables in the processor was a DREAM). And I don't think I chopped the fennel finely enough. I may have made them a bit too big and didn't have them in the oven long enough too.

Despite all that, they were still edible. Not my favorite things, but I ate them for lunch two days in a row.

So now I know: even when I fuck them up, beets are OK.

This is the recipe as printed, not as I made it.

Beet Cakes

2 cups peeled shredded beets (about 3 average sized beets)
1 cup peeled shredded carrot (or parsnip) (about 1 average sized carrot)
1 cup peeled shredded sweet potato (1 average sized sweet potato)
1 shallot, finely chopped (about ¼ cup)
½ teaspoon salt
several dashes fresh black pepper
1 teaspoon fennel seeds, chopped (or caraway)
1/2 cup rolled oats, quick cooking
1 cup homemade whole wheat bread crumbs, plus additional for covering

Took the grated beet and carrot and just about covered with water and cooked for 10 min until it was soft. Drained well and reserved the liquid to use for the sweet potato. Cut this into smallish cubes, cooked just covered with the liquid for 15 minutes until soft, drained (reserving liquid - I hate to throw away cooking water if I can find some use for it) and mashed with a little of the liquid. Mixed these two together and let cool for 10 minutes. To this I added the shallot and seasonings as well as 1/2 C rolled oats (quick cooking but not instant) and 1 C Homemade WW breadcrumbs. Mixed well until combined - it was a little moist but not sticky. I used a 1/4 C measuring cup and scooped out 1/4 C fulls which made a nice patty shape, covered in breadcrumbs, flattened a little and baked on a tray lined with tinfoil for 30 min at 400F, turning them after 15 minutes. They didn't brown up or anything but were very good!!

No comments: