Here is a light and health recipe. Depending on the size you form your cakes you can serve them as an appetizer or for larger cakes and entr e with a side salad. The key is not to deep fry but use a small amount of oil.

Vegetable Cakes with Champagne Cream Vinaigrette and Balsamic reduction

Ingredients
Vegetable Cakes
1 cup carrot
1 cup green pepper
1 cup red pepper
1 cup eggplant
1 cup onion
1 cup zucchini
1 cup portabella mushroom
2 cup bread crumbs
parmesan grated cheese fine
2 - 4 eggs
1 tbsp parsley dried
1 tbsp bay leaf dried
1 tbsp marjoram dried
tbsp crushed red pepper flakes
1 tbsp oregano dried
1 tbsp thyme

Champagne Cream vinaigrette
Champagne vinegar
4 tbsp Dijon mustard
1 Shallot
cup Cream
Olive oil
Salt
Pepper
Several lettuce leaves for tasting

Balsamic Reduction
2 cups balsamic vinegar
2 cloves garlic

Equipment
2 Large bowls
Cutting board
Chefs Knife
Paring knife
Balloon Whisk
Rubber Spatula
Large Skillet
Medium Sauce Pot
Cooling rack
Paper Towel

Preparation
For Cakes
Remove gills from mushrooms and cube
Cut all vegetable into cubes do not peel
Add seasonings to vegetables
Add all vegetable to large skillet with olive oil
Sautee vegetable until soft but not mushy
Remove from heat and cool
Put vegetable into large bowl
Add some bread crumbs
Add some of the cheese
Add one egg at a time
Form one cake and test to see if it holds together
If it does not hold add more bread crumbs and another egg until it hold
Add some extra virgin olive oil to skillet
Shape cakes and put in pan shallow fry until golden brown
Remove from oil and put on a cooling rack on top of a paper towel

For Champagne Cream Vinaigrette
Add Dijon mustard salt and pepper to large bowl
Add cup cream to bowl
Add chopped shallots to bowl
Slowly drizzle olive oil into bowl while whisking
Whisk until ingredients are combined
To taste use lettuce leaf not finger
Adjust seasoning if necessary
Set aside until service

For Balsamic Reduction
Add Balsamic Vinegar to sauce pot
Add garlic cloves to sauce pot
Simmer until reduced and vinegar begins to thicken

For service
Drizzle balsamic reduction on platter
Arrange cakes around platter
Drizzle vinaigrette on top of cakes
Garnish with parsley and thyme sprigs