Carrot and Coconut Savoury Cakes
Servings: 6
You’ll impress your guests with these simple Carrot & Coconut Savoury Cakes. Add some ‘wow’ factor to your evening meal, with these healthy carrot ‘cakes’.
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Ingredients
- 2 300g bags Just Veg. Carrot Shred
- 2 cloves garlic chopped
- 2 green shallots chopped
- 2 tsp chopped thyme leaves
- Sea salt and cracked pepper
- 2 tbsps coconut oil
- 2 eggs lightly beaten
- 3 Roma tomatoes halved
- Micro herbs to serve
- 100 g rocket leaves to serve
- Lemon cheeks to serve
Lemon Mayonnaise
- 2 tbsps mayonnaise
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 180°c or 160°c fan forced.
- Spray a six hole half-cup capacity muffin tin with cooking oil. Line the bases with a small circle of baking paper. Line an oven tray with baking paper.
- Combine carrot, garlic, shallot, thyme in a medium-sized bowl and season with salt and pepper.
- Heat coconut oil in a large non stick frypan over high heat, add carrot mixture, and stir for 2-3 minutes until softened.
- Cool, add egg and stir to combine.
- Divide carrot mixture evenly among muffin holes, pressing firmly into the base.
- Bake for 15-20 minutes until golden.
- Place tomatoes cut side up onto prepared tray and season with salt and pepper.
- Roast for 15 minutes until soft and golden.
- In a small bowl combine mayonnaise and lemon juice and stir.
- Top carrot cakes with roasted tomatoes and micro herbs and serve with rocket leaves and lemon cheek.
- Drizzle with lemon mayonnaise dressing and serve.
Absolutely delicious! My family ate the entire amount for lunch! So easy to make thank you for this recipe.
Brilliant! We love hearing this. You’ve made our day.