recipe of homemade Vegie cakes with roast tomato & chickpea salsa

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegie cakes with roast tomato & chickpea salsa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegie cakes with roast tomato & chickpea salsa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegie cakes with roast tomato & chickpea salsa is something that I’ve loved my entire life.

Table of Contents


  • 450g Desiree potatoes, peeled
  • 350g sweet potato, peeled
  • 160g parsnip, peeled
  • 2 eggs, lightly whisked
  • 2 tbs quinoa flour (see Notes)
  • 200g grape tomatoes, halved
  • 1 fresh red bird’s eye chilli, halved lengthways
  • 80ml (1/3 cup) extra virgin olive oil
  • 1/2 tsp caster sugar
  • 400g can chickpeas, rinsed, drained
  • 2 green shallots, thinly sliced
  • 2 tsp balsamic vinegar
  • 60g baby spinach leaves


  • Step 1
    Preheat oven to 200C/180C fan forced and line a baking tray with baking paper. Use a food processor fitted with the grater attachment to grate the potato, sweet potato and parsnip. Place half the vegetable mixture in a clean tea towel. Squeeze to remove excess moisture. Transfer mixture to a bowl. Repeat with remaining vegetable mixture.
  • Step 2
    Add the egg and quinoa flour to the vegetable mixture. Season well. Mix until combined.
  • Step 3
    Place the tomato and chilli, cut side up, on the prepared tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 15 minutes or until lightly caramelised and tender. Finely chop the chilli.
  • Step 4
    Meanwhile, heat a quarter of the remaining oil in a large non-stick frying pan over medium heat. Place three 1/4 cupfuls of vegetable mixture in the pan. Use a spoon to spread to 5mm-1cm thick. Cook, turning, for 4 minutes or until golden and cooked. Drain on paper towel. Keep warm. Repeat, in 3 more batches, with remaining oil and vegetable mixture to make a total of 12 cakes.
  • Step 5
    For the salsa, combine the tomato, chilli, chickpeas, shallot and vinegar in a bowl. Divide cakes and spinach among plates. Top with salsa.

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