Lunch

Vegetable cakes

vegetable cakes
4 Item
15M
15M
30M

Ingredients

Method

1.In a medium frying pan, heat oil over medium heat; cook potato, stirring, for about 1-3 minutes, or until tender. Add capsicum and mushrooms; cook, stirring, for about 2 minutes, or until capsicum softens. Cool 10 minutes.
2.In a small bowl, combine potato mixture with egg and cheese.
3.Place four oiled egg rings in a medium, heated, lightly oiled non-stick frying pan; divide potato mixture among rings. Cook, uncovered, over low heat for 5 minutes. Using a spatula, turn rings; cook, uncovered, for about 1-2 minutes, or until cakes set.

Not suitable to freeze. Not suitable to microwave. Egg rings are available at selected supermarkets and homeware stores.

Note

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