My watercress and potato cakes are a perfect starter, side dish or as a main with seasonal vegetables.
Featured ingredient: red radish
Radishes are a good source of vitamin C (ascorbic acid) – the most important vitamin for boosting immunity, while also being vital for the formation of collagen (a protein necessary for strengthening our bones, skin, hair and blood vessels). Radishes are a good source of various disease-fighting phytonutrients including indoles, isothiocyanates and flavonoids; in fact, the red pigment in red radishes is due to the presence of a particular type of flavonoid called anthocyanins.
Ingredients:
150g watercress – chopped
200g potatoes – diced
1 small bunch chives – chopped
1 egg whisked
A pinch of paprika
A pinch of cumin
A pinch of pepper
A pinch of Himalayan crystal salt
For the radish salsa:
8 red radishes – sliced thinly
1 tomato – chopped
Few sprigs coriander – chopped
1 red chilli – chopped (optional)
A pinch of pepper
Method:
For the watercress potato cakes:
- Boil the potatoes until soft, then drain and set aside.
- Preheat oven to 180°C.
- In a bowl, mash the potato and add the chopped watercress, chives and seasoning. Add the egg and fully combine.
- Split evenly and make into 8 patties.
- Place on a baking tray and bake for 20-25minutes.
For the red radish salsa:
- Combine all ingredients and serve with watercress potato cakes.
Nutritional analysis per 100g serving watercress cakes:
Calories 59cals, Fat 1.4g (saturated fat 0g), Total Carbs 8.2g (sugar 0.8g, fibre 1.7g), Protein 3.3g
Nutritional analysis per 200g serving Salsa:
Calories 10cals, Fat 0.1g (saturated fat 0g), Total Carbs 1.8g (sugar 0.8g, fibre 0g), Protein 0.4g
Extracted from Rainbow Recipes by Barbara Cox and Chris Woollams, inspired by The Rainbow Diet. For the latest nutritional research, visit their website, The Rainbow Diet.
Image from: Fine Cooking
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