My breakfast during the week is pretty standard, in the winter it is porridge topped with an array of anti-inflammatory goodness and lately it is my super doper almond protein smoothie. These meals are possibly on my top 10 favourite meals that I look forward to however I like to mix it up at the weekend and have something different. That way I actually can’t wait to get back to them on a Monday morning- Mondays have to have some great aspects J.

Last Saturday I tried these delicious colourful vegetable root cakes. These cakes shouldn’t actually be restricted to the weekend as they could also be a great snack option at only 222 kcal per serving (which included 2 eggs). Each cake is seriously low in calories, with 34 kcal each but I can promise they do not compromise on taste or nutrient content.

I choose to make these cakes with carrot, beets and parsnip, however if you are not a fan of either of these vegetables you could substitute for some potato or sweet potato. However, I love the taste of beets and as they come into season in the autumn it will be the perfect time to incorporate them into your cooking in the next few weeks.

Beetroot is known to reduce the oxygen cost of exercise, allowing the athlete to tolerate more strenuous exercise for a longer period of time. A 2015 study found an increase in energy levels in elite Kayakers which translated into an increase in speed and distance rowed after supplementing with 70 ml of beetroot before training.  Although the improvement in performance was only 1.7 %, as we have seen with our very own O Donovan brothers who won Olympic sliver by 0.16 seconds the margins between the medal colour or medalling at all can be minute. Increase your intake of beets and/or nitrate rich vegetables to perform like the O Donovan and leave nothing behind.

Root Vegetable Cakes

Nutrition Information

• Serves: 2

• Serving size: 1
• Calories: 283kcal

• Fat: 16g
• Carbohydrates: 10g
• Protein: 23g

Prep time:  10 mins

Cook time:  3 mins

Total time:  13 mins

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Ingredients

• 1 large shredded carrot
• 2 small-medium shredded beet
• 1 large shredded parsnips
• Sprinkle of salt & pepper
• 2 eggs

Instructions

1. Grate the carrot, beets and parsnips into a large bowl.
2. Separately mix the eggs and add to the vegetable mix.
3. Mix the eggs into the vegetables with your hands to ensure the mixture is mixed evenly.
4. Shake into cakes with your hands, the mixture should make 8 cakes.
5. Heat some olive oil on a pan and cook the cakes for 2-3 minutes, flipping when each side when it is a golden brown colour
6. Serve 4 cakes with 2 runny eggs on top each, calories of which are depicted below.

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