Recipe courtesy Theinnerpickle

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Crispy Egg & Vegetable Hash Cakes

Crispy Egg & Vegetable Hash Cakes - Orgran Health & Nutrition


  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m
  • Yield: 10

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Ingredients

  • 1 carrot, peeled and grated
  • 2 large white potatoes, peeled and grated
  • Orgran Vegan Easy Egg™
  • 1/2 teaspoon ground basil
  • 1/2 teaspoon ground dill
  • 1/2 teaspoon ground parsley
  • 1/2 teaspoon cayenne pepper
  • 1/2 turmeric
  • 1 tablespoon nutritional yeast (optional, but recommended – enhances the “egg” flavour)
  • salt & pepper, to taste

Method

  • In a mixing bowl, combine 50g of Orgran Vegan 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 mins, 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.