- 1 sweet potato - skinned
- 2 zucchinis - skinned
- 1/2 onion
- 1 egg
- ___ breadcrumbs - not sure on quantity.. sorry.
- seasonings - salt, pepper, herbs d' Provence
- toppings: tomato sauce, pea shoots
Preheat the oven to 350 F. Make risotto (onion, arborio rice, white wine, veggie broth, optional Parmesan cheese). At the last minute, add one canned beet, pursed in a food processor as well as beet juice (unless you're not using canned- right now fresh beets aren't looking that hot).
For the cakes, use a food processor (or box grater) to shred sweet potato, zucchinis and onion. Place in large bowl and season with salt, pepper and anything you want (we used herbs d' Provence). This made a bit to much for two people, so using 2/3 of this mixture, add egg, and breadcrumbs until it is able to form patties. Add patties to an already heated nonstick skillet (preferably oven-safe... Otherwise you have to transfer them to a baking dish) coated with olive oil and sauté until golden brown (about 5 minutes). Flip, cook another 5 minutes and place the whole pan in the oven for 15-20 minutes.
Plate the risotto, top with a patty (don't grab the hot pan's handle!), and use a dollop of tomato sauce. Some herbs (or in our case, pea shoot) or greens to garnish.
Play Anthony Bourdain's 'Medium Raw' audio book on your iPod while cooking. It's glorified food porn.
-all works today were written and directed by Tony.