Why You’ll Love This Recipe
- Nutrient-Rich: Packed with a variety of vegetables, these cakes offer a wholesome option for any meal.
- Customizable: Easily adapt the recipe to include your favorite veggies or herbs.
- Kid-Friendly: A tasty method to encourage children to enjoy more vegetables.
- Make-Ahead: Prepare in advance and freeze for quick meals or snacks.
Ingredients
For the Veggie Cakes:
- 2 cups grated broccoli
- 3 medium zucchinis, grated and drained
- 6 medium carrots, peeled and grated
- 1 onion, diced and sautéed (optional)
- 1 cup corn kernels
- 4 large eggs
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic or 4 cloves fresh garlic, minced
- ½ cup breadcrumbs (panko recommended)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (optional, for added spice)
- Oil for pan-frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Vegetables:
- Grate the broccoli, zucchini, and carrots using a food processor or box grater.
- Place the grated zucchini in a fine-mesh colander over a bowl, sprinkle with a little salt, and let it sit for about 30 minutes to draw out excess moisture. Afterward, press or squeeze out as much liquid as possible.
-
Combine Ingredients:
- In a large mixing bowl, combine the grated broccoli, drained zucchini, carrots, sautéed onion (if using), and corn kernels.
- Add the eggs, salt, pepper, granulated garlic, breadcrumbs, flour, baking powder, Parmesan cheese, and Cajun seasoning (if desired).
- Mix thoroughly until all ingredients are well incorporated.
-
Form the Cakes:
- Using a 2-ounce scoop or your hands, shape the mixture into patties, about 2 inches in diameter and ½-inch thick.
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Cook the Veggie Cakes:
- Heat a tablespoon of oil in a large skillet over medium heat.
- Place a few patties into the skillet, ensuring not to overcrowd the pan.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove and drain on paper towels. Repeat with the remaining patties, adding more oil as needed.
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Serve:
- Enjoy the veggie cakes warm, perhaps with a dipping sauce like yogurt dill or spicy aioli.
Servings and Timing
- Servings: Approximately 30 veggie cakes
- Prep Time: 1 hour (including draining time for zucchini)
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
Variations
- Cheese Options: Substitute Parmesan with cheddar, feta, or your preferred cheese.
- Herbs and Spices: Incorporate fresh herbs like parsley, cilantro, or dill for added flavor.
- Gluten-Free: Use gluten-free breadcrumbs and flour alternatives.
- Baking Alternative: For a healthier option, bake the patties at 350°F (175°C) for about 20 minutes, flipping halfway through, until golden and cooked through.
Storage/Reheating
- Storage: Place cooled veggie cakes in an airtight container, separating layers with parchment paper. Refrigerate for up to 3 days.
- Freezing: Arrange the cakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and store for up to 3 months.
- Reheating: Reheat refrigerated or frozen cakes in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Feel free to substitute or add vegetables like sweet potatoes, spinach, or bell peppers. Ensure they are grated or chopped finely and excess moisture is removed.
How can I make these veggie cakes vegan?
Replace the eggs with flax or chia seeds mixed with water (1 tablespoon seeds + 2.5 tablespoons water per egg) and use vegan cheese or omit it entirely.
What dipping sauces pair well with these cakes?
Yogurt-based dips, tzatziki, hummus, or spicy mayo are excellent choices.
Can I bake these instead of frying?
Yes, baking is a healthier alternative. Preheat the oven to 350°F (175°C), place the patties on a parchment-lined baking sheet, and bake for about 20 minutes, flipping halfway through.
How do I prevent the cakes from falling apart?
Ensuring the vegetables are well-drained and the mixture is adequately bound with eggs and breadcrumbs will help maintain their shape.
Conclusion
These Veggie Cakes are a delicious and healthy way to enjoy a variety of vegetables in a crispy, savory patty. Whether served as a snack, appetizer, or light meal, they’re a flavorful and versatile addition to any menu. Make a batch today and enjoy their satisfying taste and texture!
The Original Veggie Cakes Recipe
These crispy and flavorful veggie cakes are a delicious way to add more vegetables to your meals. Made with grated broccoli, zucchini, carrots, and sweet corn, they are perfect as a side dish, appetizer, or light main course. Serve them with your favorite dipping sauce for a satisfying bite!
- Prep Time: 1 hour (includes draining time)
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 30 veggie cakes
- Category: Appetizer, Side Dish, Vegetarian
- Method: Pan-Fried (or Baked)
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Veggie Cakes:
- 2 cups grated broccoli
- 3 medium zucchinis, grated and drained
- 6 medium carrots, peeled and grated
- 1 onion, diced and sautéed (optional)
- 1 cup corn kernels
- 4 large eggs
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic (or 4 cloves fresh garlic, minced)
- ½ cup breadcrumbs (panko recommended)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (optional, for a spicy kick)
- Oil for frying
Tip: Full ingredient details are in the recipe card belo
Instructions
1. Prepare the Vegetables:
- Grate broccoli, zucchini, and carrots using a box grater or food processor.
- Place zucchini in a colander over a bowl, sprinkle with a little salt, and let sit for 30 minutes to draw out excess moisture.
- Squeeze out as much liquid as possible using a clean kitchen towel.
2. Mix the Batter:
- In a large mixing bowl, combine broccoli, zucchini, carrots, onion (if using), and corn.
- Add eggs, salt, pepper, garlic, breadcrumbs, flour, baking powder, Parmesan cheese, and Cajun seasoning.
- Mix well until everything is combined.
3. Shape the Veggie Cakes:
- Use a 2-ounce scoop or hands to form small patties (about 2 inches wide, ½-inch thick).
4. Cook the Cakes:
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Place patties in the skillet, leaving space between them.
- Cook for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
- Repeat with remaining patties, adding more oil as needed.
5. Serve:
- Enjoy warm with yogurt dill sauce, tzatziki, or spicy aioli.
