Garden Vegetable Cakes

Name: Garden Vegetable Cakes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 8 cakes
Ingredients: ¼ cup grated Parmesan cheese⅓ cup all purpose flour½ teaspoon baking powder¼ teaspoon dill weed¼ teaspoon each salt and pepper4 eggs (or 1 cup egg substitute)2 Tablespoons minced green onion with tops2 teaspoons lemon juice1 clove garlic or ¼ teaspoon garlic powder1 ½ cups shredded vegetables (unpeeled zucchini (drained and pressed); potato; carrots; bell pepper; celery; sweet potato or yam)8 slices tomato (optional)lowfat sour cream (optional)

A simple snack or meal idea full of veggies, parmesan cheese, hints of lemon, and dill.

Video

Platter of stacked vegetable patties with a tomato slice.

Prep time: 20 minutes
Cook time: 15 minutes
Makes: 8 cakes
Nutrition Facts: View label

Ingredients

¼ cup grated Parmesan cheese

⅓ cup all purpose flour

½ teaspoon baking powder

¼ teaspoon dill weed

¼ teaspoon each salt and pepper

4 eggs (or 1 cup egg substitute)

2 Tablespoons minced green onion with tops

2 teaspoons lemon juice

1 clove garlic or ¼ teaspoon garlic powder

1 ½ cups shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato or yam)

8 slices tomato (optional)

lowfat sour cream (optional)

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In medium bowl, stir together cheese, flour, baking powder, dill weed, salt and pepper.
Beat in eggs, green onions, lemon juice and garlic until well blended. Stir all shredded vegetables into the batter.
Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Lightly spray or oil with cooking spray. For each vegetable cake, pour ⅓ cup batter onto hot skillet or griddle. Cook on both sides until golden brown. Top with low-fat sour cream and tomato slices, if desired. Serve warm.
Refrigerate leftovers within 2 hours.

Notes

Pre-cook “harder” vegetables like carrots and potatoes, if desired.

Comments

Submitted by tierrabonita on Mon, 03/20/2017 - 12:40

Great recipe! I didn't have lemon so I omitted it and I already had some finely chopped celery and carrots so i use them, versus grating them. We did top with sour cream but also some dipped in BBQ sauce and soup. Next time i would love to try an asian sauce for dipping and keep trying new combos of veggies!!

Update: still making these! Just tried a version with sweet potato and they were great, and great the next day too!

Submitted by huynhn (not verified) on Mon, 02/20/2017 - 13:46

I recently made this recipe for a Lunar New Years celebration at one of my K-8 schools. They were a hit! One of the parents told me that the texture reminded them of a Vietnamese dish called Banh Xeo. It's also great that this recipe is in Vietnamese in a previous Food Hero monthly!

Submitted by lkraemer on Mon, 12/07/2015 - 15:39

We made these all summer with whatever was in season at the Farmer's Market. One of our favorite combinations was grated zucchini and corn. I had extra zucchini and corn at the end of the summer and froze it. Just last week (late-November), I pulled out the frozen veggies and they made delicious veggie cakes! My toddler can be a little picky and he liked this!

Submitted by healthnut23 on Wed, 12/14/2011 - 15:28

This recipe was so flavorful! The sweet potatos were a good choice. I ate mine with a little ketchup. Sour cream or salsa might be good as well. I might try these for breakfast, it would be a good way to eat a variety of vegetables in the morning!