I suppose these bakes are a little like a rosti, being made of grated vegetables. But here I’ve flavoured the mixture with lemon zest, ginger and coriander seed for a bit of a change!
The seasonings give the bakes a lovely fresh flavour, and the avocado in the centre adds a creamy texture.
The mixture is quite wet, with only potato to hold them together, but I really wanted to make these without using any type of flour to detract from the flavour of the vegetables. They’re a bit tricky to flip half way through the cooking time, but they’re worth the effort!
Carrot, leek and courgette bakes with avocado filling
1 carrot, grated, about 135 g
1 courgette, grated, about 200 g
1 leek, halved and thinly sliced
250 g potato, I used 3 small ones
5 cm fresh ginger, grated
zest of half a lemon
1/2 tsp coriander seeds, crushed
salt and pepper
1/2 an avocado, mashed
3 tbsp oil
Preheat the oven to 200 degrees c.
Cook the potatoes until just starting to go tender, I did mine in the microwave which took 3 minutes. Set aside to cool.
Steam the leeks, I used the microwave again, which took 4 minutes 30 seconds.
Slosh the oil onto a tray, and heat it in the oven.
Grate the cooked potatoes. I chop up the big bits of potato skin left after grating too, they add great flavour and texture.
Mix the carrot, leek, courgette, potato, ginger, lemon zest, coriander seed and salt and pepper together in a large bowl. Take a small handful of the vegetable mixture and squeeze it to get some of the liquid out. Flatten it out in your palm and put a spoonful of avocado in the middle. Top with another handful of mixture and squash it down well. Repeat for the other 5.
Take the tray out of the oven and carefully transfer the bakes to the hot oil. Cook for 25 minutes and then gently turn them over. It doesn’t matter if they break up a little, just push them back together. Bake for a further 20 minutes, until the edges are caramelised.