Low Calorie Veggie Cakespatties Food

VEGGIE PATTIES

Steps:

• After letting the spinach, corn and peas cool down, mix it with the other vegetables in a large bowl.
• Add the eggs, flour, and seasonings and mix again.
• Heat 2 tablespoons of olive oil in a large frying pan and let heat on medium high heat. Make patties out of the mixture and fry 4 at a time for 3-4 minutes on each side. Repeat until done.
• Serve warm as a side dish with main course dish (I found fish was the best thing to share the patties with, as I was having fish on the day I made these).

LOW CALORIE VEGGIE CAKES/PATTIES

Steps:

• Mash the potatoes and mix it with the vegetable ingredients in a bowl.
• Gradually add all the seasoning and continue to mix until it seems evenly all over.
• Shape the ingredients into 12 individual balls, then flatten them out to approximately 1-2 cm thick patties.
• Heat a small amount (1 tablespoon) vegetable or canola oil in a non-stick pan and make sure it's approximately evenly covered.
• Fry 2-3 patties at a time (more or less depending on your pan size) for about 2-3 minutes (both sides) and keep frying/flipping them util both sides are brown-black in colour. Add more oil if needed (NOTE: The patties might be hard to flip or stick to the pans since only small amounts of oil is used to make it healthier, so becareful).
• Serve as is or with your favourite sauce, dip etc, or use them to fill your sandwiches. Enjoy!

VERY HEALTHY SALMON CAKES/PATTIES

Steps:

• Mix all ingredients together.
• If the mixture is too soft, add more oats. If the mixture is too dry add another egg white.
• Shape into cakes.
• Spray non-stick frying pan and cook until golden on each side.
• These are delicious hot or cold.

ROASTED CAULIFLOWER BROCCOLI SOUP

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with foil. Spray with nonstick cooking spray.
• Cut cauliflower and broccoli into similarly sized florets. Place florets and carrots on baking sheet; spray lightly with cooking oil. Sprinkle with salt and pepper, and roast for 30 minutes or until tender, turning halfway.
• While vegetables are roasting, dice onion and chop garlic. Spray a saucepan with cooking oil, heat over low-medium heat, and add onion, garlic, oregano/thyme, and basil. Cover and cook until soft, stirring occasionally.
• Pour 1 cup of the broth into the pan with the onion to deglaze the pan. Place the roasted vegetables, onion and herbs, and remaining broth in a blender and puree.
• Return soup to saucepan and add salt and pepper to taste. Add extra broth if needed to achieve desired consistency.
• Heat to desired level and serve in bowls with a sprinkle of chopped parsley and parmesan on top.