shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato or yam)
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 1/3 cup batter onto hot skillet or griddle. Cook on both sides until golden brown. Serve warm.
Refrigerate leftovers within 2 hours.
Top with low-fat sour cream and tomato slices.
Precook “harder” vegetables like carrots and potatoes, if desired.
For tasty, healthy recipes that fit your budget, visit www.FoodHero.org!
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.