Now who DOESN’T want a healthy version of a deep-fried family favourite?!
Hash cakes. You either love ’em, or you hate ’em. Personally, I’ve never enjoyed them… I hated the oiliness and the heaviness, and just the generally ‘ick’ feeling I got after eating them. Kind of like I’d just drowned myself in a vat of oil…
Well there’s a disturbing image for you…
Moving on from that… I put my creative cap on and decided to find a way to replicate a somewhat traditional hash cake, that not only tastes good, but is much nicer for your overall health and well-being.
Using a variety of mixed vegetables, herbs and spices, I combined them all with Orgran Health + Nutrition’s Vegan Easy Egg to bring about the ‘egg’ texture, and to help bind everything together in a flavourful way. The ‘egg’ also contains a fantastic dose of protein, as well as extra fibre, so you know you’re body is getting a bulk load of necessities in one hit!
I call this recipe a success, on all fronts! 🙂
RECIPE: Crispy ‘Egg’ + Vegetable Hash Cakes
Vegan. Gluten Free. Nut Free. Sugar Free.
1 zucchini, grated
1 carrot, peeled and grated
2 large white potatoes, peeled and grated
50g Orgran Vegan Easy Egg
½ tsp ground basil
½ tsp ground dill
½ tsp ground parsley
½ tsp cayenne pepper
½ tsp turmeric
1 tblsp nutritional yeast (optional, but recommended – enhances the “egg” flavour)
Salt and pepper, to taste
You will also need: Egg rings, or round cookie cutters
- In a mixing bowl, combine 50g of Orgran Easy Egg with 250ml (1 cup) of water and whisk well, ensuring all clumps have been smoothed. Add the herbs and spices.
- Evenly stir the grated vegetables until well coated.
- Heat a large frying pan on a medium heat, and lightly oil. Lightly spray the egg rings/cookie cutters with oil (unless using non-stick), and spread evenly into the heating pan.
- Once pan is hot, fill each ring/cutter with mixture and gently pack down. Cook for about 4 minutes, or until roughly 3/4 of the cake feels cooked when pricked with a knife.
- Carefully flip, and cook the other side of the cake. Remove the ring after a few minutes, and cook the cake until the underside is crisp.
- Remove from pan onto a wire rack, and repeat until all mixture has been used. Depending on the size of the rings, this should yield 10-12 cakes.
- Serve as a side to your favourite savoury breakfast (try it with tomato relish!), on your favourite burger, or to bulk up salad or vegetable dishes.
This recipe is really simple, and doesn’t require much except a bowl, a pan, and a few rings or fancy shapes! You could also make these cakes without the rings/cutters if you prefer, just pour a few spoonfuls into the pan and cook either side like you would a pancake. I just prefer the rings or shapes… Makes it feel a bit more authentic 😉
Feel free to adjust the herbs and spices to your liking, as well! Or add in any other vegetables… Finely shredded cabbage, sweet potato would be an awesome addition as well, as would pumpkin! I might even try my hand at a sweet version of this recipe, but I’ll keep you updated 😉
Regardless of what you do, I hope you enjoy my take on an old-school classic! Let me know your thoughts in the comments or on social media if you make them, and if you post any photos, don’t forget to tag me so I can see your fabulous version! I’m secretly hoping to see some fancy shaped ones…
Happy eating, everyone!