Skip to main content

Garden Vegetable Cakes

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

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

Notes

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

Comments

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!

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! 

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!

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!

You might also like...

Recipes A to Z (without photos)

Baked Cinnamon Tortilla Chips
Tortilla chips sprinkled with cinnamon are displayed on a platter with a bowl of peach salsa for dipping.

Baked Cinnamon Tortilla Chips

Simple and quick treat to dip in any of our fruit salsas.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
24 Chips
Wheat Berry Salad
Bowl of wheat berries with a colorful vegetable mix.

Wheat Berry Salad

Whole grains and fresh vegetables make this salad filling and satisfying.
Prepare:
20 minutes
Cook:
60 minutes
Makes:
6 Cups
Spring Fling Vegetable Chowder
Bowl of soup with asparagus and potatoes topped with cheddar cheese.

Spring Fling Vegetable Chowder

A delicious chowder packed with spring vegetables, hearty potatoes and topped with tangy cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Fried Rice with Pork
Colorful plate of sautéed rice, pork and vegetables with a soy sauce glaze.

Fried Rice with Pork

A simple and easily adaptable recipe that uses whatever vegetables you like.
Prepare:
15 minutes
Makes:
4 cups
Mushroom Stroganoff
Rotini noodles with a cream and mushroom sauce.

Mushroom Stroganoff

A classic dish combining whole grain noodles and a creamy mushroom sauce.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
6 cups
Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed has an earthy and nutty flavor with a fluffy, slightly chewy texture.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Was this page helpful to you?