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Makes: 8 cakes
Prep time: 20 minutes
Cooking time: 15 minutes
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Garden Vegetable Cakes
Garden Vegetable Cakes
Prep time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes


1⁄4 cup
grated Parmesan cheese
1⁄3 cup
all purpose flour
1⁄2 teaspoon
baking powder
1⁄4 teaspoon
dill weed
1⁄4 teaspoon
each salt and pepper
eggs (or 1 cup egg substitute)
2 Tablespoons
minced green onion with tops
2 teaspoons
lemon juice
1 clove
garlic or 1/4 teaspoon garlic powder
1 1⁄2 cups
shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato or yam)


  1. In medium bowl, stir together cheese, flour, baking powder, dill weed, salt and pepper.
  2. Beat in eggs, green onions, lemon juice and garlic until well blended. Stir all shredded vegetables into the batter.
  3. 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.
  4. Refrigerate leftovers within 2 hours.


  • Top with low-fat sour cream and tomato slices.
  • Precook “harder” vegetables like carrots and potatoes, if desired.
Serving Size: 
2 cakes
Preparation time: 
20 minutes
Cooking time: 
15 minutes
Photo of Nutrition Facts of Garden Vegetable Cakes

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