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Garden Vegetable Cakes


Recipe Notes

  • Top with low-fat sour cream and tomato slices.
  • Precook “harder” vegetables like carrots and potatoes, if desired.


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.
Garden Vegetable Cakes
Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 8 cakes
Nutrition Facts: View Label
Last updated: 07/08/20

4 Comments for "Garden Vegetable Cakes"

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!