This recipe is so good!! My husband loves these!! It’s only approximately 45-50 calories per veggie cake...I don’t even like broccoli very much and I enjoy these very much!! You can’t even taste it! All the veggies, cheese, and seasonings mesh very well together !— I highly recommend them!!
Ingredients
2 cups broccoli, grated
1 large zucchini, grated and drained
4 large carrots, grated
1 half onion, food processed to finely diced (optional)
1 cup corn kernels
5 eggs
1/2 tsp salt
1/2 tsp pepper
1 tsp granulated garlic
1/2 tsp of paprika
3/4 cup breadcrumbs, I used panko
1/2 cup flour
1/2 tsp baking powder
1/2 cup Parmesan cheese, grated
1/4 cup shredded cheddar cheese
oil for pan
All the veggies are food processed until ground up finely
Make the Cakes
In a large bowl, mix flour, baking powder, pepper, all the seasonings, breadcrumbs and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so) and swirl to coat the bottom of the pan.
Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly. ( don’t flip patties until the bottom side is completely cooked and crisp— if flipped early, they will sometimes fall apart.) cook until crisp, dark golden brown...
Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet
pre cooked - the mixture should be like a cookie dough consistency - add more bread crumbs or flour if necessary -
This makes a great side item or appetizer. All the veggies make it healthy. The cheese and seasonings give it such a good flavor. The cool thing is that the seasonings/flavor is highly flexible— you can easily change up the seasoning to make it more custom to your family’s tastes.
This recipe makes a lot — I usually cook what I want to make for dinner (8 veggie cakes is my usual number) and then I will divide remaining mix into 3 freezer bags for later meals. This mixture freezes well... just allow it to thaw completely. You will need to add more flour or breadcrumbs to restore correct consistency right before cooking to adsorb any moisture due to the freezing process.
-Hope you try these veggie cakes!
You may even like them as much as we do!!
-Tiphanie ❤️
inspiration recipe- I changed it to our liking —
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