Just Veg. Carrot & Coconut Savoury Cakes

13 Ingredients

Number of servings

6

3 green shallots, chopped
3 roma tomatoes, halved
1 lemon, cut into cheeks (to serve)
1 lemon, 1 tbs juiced
1 pinch cracked pepper
100grams rocket leaves (to serve)
2tablespoons mayonnaise
2 eggs, lightly beaten
2teaspoons thyme leaves, chopped
2 clove garlic, chopped
2tablespoons coconut oil
1 pinch sea salt ground (to taste)
600grams just veg carrot shred

Method

Step 1 of 4

Preheat the oven grill to 180°C. Spray a six hole half-cup capacity muffin tin with cooking oil then line the bases of each half cup in the tin with a small circle of baking paper.

Step 2 of 4

Combine Just Veg. Carrot Shred, garlic, shallots and 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 to 3 minutes evenly among muffin holes, pressing firmly into the base. Bake for 15 to 20 minutes until golden.

Step 3 of 4

Place tomatoes cut side up onto prepared tray and season with salt and pepper. Roast for 15 minutes until golden.

Step 4 of 4

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 cheeks. Drizzle with lemon mayonnaise dressing and serve.