A simple snack or meal idea full of veggies, parmesan cheese, hints of lemon, and dill.
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 1/4 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.
- 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. 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
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!