Skip to main content

Garden Vegetable Cakes

A simple snack or meal idea full of veggies, parmesan cheese, hints of lemon, and dill.
Kid friendly
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 black 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. Rinse or scrub fresh vegetables under running water before preparing.
  3. In medium bowl, stir together cheese, flour, baking powder, dill weed, salt and pepper.
  4. Beat in eggs, green onions, lemon juice and garlic until well blended. Stir all shredded vegetables into the batter.
  5. 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.
  6. 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)

Glass of Sunshine Flavored Water
Pitcher of ice water with orange wedges.

Glass of Sunshine Flavored Water

Easy, homemade flavored water. So refreshing!
Prepare:
5 minutes
Cook:
0
Makes:
8 cups
Baked Bean Medley
A mixture of seasoned beans and bacon is shown in a serving bowl.

Baked Bean Medley

Enjoy this delicious blend of beans and a savory sauce, baked to blend the lightly sweet and salty flavors.
Prepare:
15 minutes
Cook:
1 and ½ hours
Makes:
8 Cups
Almond Rice Pudding
Creamy rice pudding topped with chopped almonds.

Almond Rice Pudding

A warm and creamy combination of rice and almond milk with vanilla and cinnamon spice. A simple and healthy meal or snack!
Prepare:
5 minutes
Cook:
30 to 45 minutes
Makes:
6 cups
Mix and Match Salad
Recipe Image for Mix and Match Salad - Strawberry Cucumber Salad

Mix and Match Salad

Makes:
1 or 2 servings
Strawberry Swirl
Frothy pink strawberry drinks in glasses.

Strawberry Swirl

Strawberries and apple juice blended together to make a refreshing and tasty drink.
Prepare:
5 minutes
Makes:
2 cups
Microwave Pear Sauce
Bowl of chunky textured mashed pears topped with spices.

Microwave Pear Sauce

Enjoy this easy-to-make pear sauce on its own as a fruit snack or as a topping for pancakes or French toast.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.