Welcome to Cook Me Healthy!

On this blog, you will find delicious recipes and fun fitness tips to lead a healthy, yummy life!
All the recipes follow the same philosophy:
*I use real food, whose ingredients I can pronounce, and cook them in the healthiest, tastiest ways possible
*I use herbs and spices to liven your taste buds in order to rely less on added sugar, salt, and fat
*Natural sweeteners such as maple syrup, honey, and sucanat are used- white sugar is used sparingly, if at all
*I cook as seasonally and locally as possible for utmost freshness and flavor
*Several recipes are vegetarian and vegan friendly
*I never deny a sweet tooth: the key to eating well is 90% healthy and 10% indulgence!
*All my food is prepared lovingly and mindfully

Monday, July 11, 2011

Indian-Spiced Vegetable Cakes with Mint-Cilantro Chutney

When I lived in India, we used to go up to the mountains during the monsoons and snack on yummy vegetable cakes and sip hot spiced chai. For some reason, I got really nostalgic and decided to make the veggie cakes at home. Now, it definitely was NOT cool and rainy in New York these past couple of days, which is when these are to truly be enjoyed, but I had great company with whom to share them, which was most of the fun anyway!
These are incredibly flavorful and satisfying, so a simple side salad is all you need to eat these with. And of course, they are really healthful with loads of yummy veggies and spices packed in. Enjoy!

Makes about 15 2-inch diameter cakes

For the Cakes
1 ½ lb potatoes, skin on, cubed
1 small yellow squash, roughly chopped
¼ lb kale, chopped
1 inch piece ginger, peeled and finely grated
3 cloves garlic, finely minced
Juice of 1 lemon
1 small green chili pepper, finely minced- check for heat first!
¼ cup chopped cilantro
Salt to taste
½ cup rice flour (preferred), or regular flour

For the Chutney
½ cup mint leaves
1 ½ cups cilantro
Juice of ½ lemon
1 small green chili pepper- check for heat first
½ inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
2 tbsp water
Salt to taste

To make the cakes, first steam the potato cubes until tender. (This can be done over a steamer or in the microwave. If you are doing it in the microwave, cover the potatoes with a damp paper towel and cook for about 12 min). When fully cooked, set aside to cool, and then mash with a manual masher. In the meantime, add the squash to a food processor and process until very finely minced. Stir together the mashed potatoes, minced squash, kale, ginger, garlic, lemon juice, chili pepper, cilantro, and salt. Taste to adjust seasonings. From this mixture, form 2 inch-diameter patties, and coat in the rice flour. Set aside.
Heat some oil in a sauté pan. When hot, add the patties in small batches, cooking each side about 4 minutes until slightly crispy. Be careful when turning because these are on the delicate side! Set cooked patties aside.
In the meantime, prepare the chutney by combining the mint, cilantro, lemon juice, chili pepper, ginger, garlic, water, and salt in a blender, and blend until smooth.
To serve, scoop a dollop of chutney onto the warm veggie cakes, and enjoy alongside a lovely green salad.


  1. I've been trying to figure out what to do with all the veggies from my last CSA delivery. This is perfect. Thanks for the recipe!

  2. I haven't tried a vegan spiced cake before. Sounds delicious. I hope I could find a baker that sells this type of dessert in our city. These gluten free desserts are both enticing and delicious indeed.

  3. Leila- These are actually not desserts, they're more of an appetizer- spicy and savory. Now you've got me thinking of trying my hand at a veggie dessert!

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