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Root vegie cake with a touch of curry & mint yoghurt


  • Grate the root vegies and squeeze out any excess juice. Then put in a large bowl and mix well. Add seasonings and the curry powder. Mix until well combined.
  • Depending on the vegies, if wet, add a little flour. And, if dry, add the egg.
  • Heat a little oil in a large non-stick pan. Add a layer of the vegie mixture, press down and cook over a gentle heat until sealed and golden on the bottom. Then turn over,
  • re-oiling the pan if necessary, and cook the other side. Repeat the process with the remaining mixture.
  • Combine the yoghurt and mint with a squeeze of lemon juice and the garlic.
  • Turn the cake out onto individual plates and serve sprinkled with the yoghurt and spring onions.
  • BUDGET EATS – approx. $2.88 per person


  • 500 gm mixture root vegies, peeled, but not washed, eg. carrot, swede, sweet potato, pumpkin, etc.
  • sea salt & freshly ground pepper
  • 1 heaped tspn curry powder
  • plain flour
  • 1 egg
  • vegetable oil
  • ¼ cup Greek (or plain) yoghurt
  • 2 tbsp roughly chopped fresh mint
  • ½ lemon
  • 1 garlic clove, crushed
  • 2-3 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm