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The Original Veggie Cakes Recipe

These Veggie Cakes are the perfect blend of crispy, golden perfection and vibrant, nutritious vegetables. Whether you’re looking for a hearty side dish, a delicious snack, or a creative way to sneak more veggies into your diet, these cakes are sure to satisfy. Made with a mix of grated zucchini, broccoli, and carrots, and spiced with a hint of Cajun seasoning, they deliver a delightful kick. Serve them hot and fresh, or freeze for a quick, healthy meal later on.

These veggie cakes are versatile and easy to make, offering a fantastic way to use up leftover vegetables. The combination of textures and flavors—crunchy on the outside and tender on the inside—makes them a hit with both kids and adults alike. Plus, with a simple tweak, they can be customized to suit your taste or dietary needs.

Ingredients

Instructions

Prep the Zucchini

  1. Grate the Zucchini:
    • Grate the zucchini and sprinkle with 1 tsp salt. Toss to combine.
  2. Drain the Zucchini:
    • Place a fine mesh strainer over a large bowl and add the salted zucchini to the strainer.
    • Place a heavy bowl or plate on top of the zucchini to weigh it down, allowing liquid to drain into the bowl beneath.
    • Let it sit for at least 30 minutes (up to 1 hour).
    • After draining, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out any remaining moisture. Set aside.

Make the Cakes

  1. Combine Dry Ingredients:
    • In a large bowl, mix together the flour, baking powder, pepper, granulated garlic or Cajun seasoning (if using), breadcrumbs, and Parmesan cheese.
  2. Add Vegetables:
    • Add the grated and drained zucchini, broccoli, carrots, sautéed onion (if using), and corn kernels. Toss to combine, ensuring everything is coated with the flour mixture.
  3. Add Eggs:
    • Crack the eggs into a small bowl, whisk slightly, and pour over the veggie mixture. Mix thoroughly to ensure everything is well combined.
  4. Cook the Cakes:
    • Heat a sauté pan or skillet over medium-high heat and add a drizzle of oil. Swirl to coat the bottom of the pan.
    • Using a scoop or large spoon, drop portions of the mixture into the hot pan and flatten them into patties with your fingers.
    • Cook for 4-5 minutes on each side, adjusting the heat if they begin to brown too quickly.
    • Remove from the pan and place on a cooling rack inside a sheet pan or on a paper towel-lined baking sheet.
  5. Repeat:
    • Continue cooking the remaining mixture in batches until all the veggie cakes are done.

Notes

Nutrition

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