Veggie Cakes

Veg Cake
Cooking for people who don’t particularly care for vegetables can present a challenge.  Do you know anyone like this?   I have a number of clients are who aren’t huge fans of vegetables, so I have to think of ways to make them appealing.  You could pull a tomato off of the vine and hand it to me with dirt on it and I’d eat it without protesting,  but I love vegetables…    

These veggie cakes are great for a side dish or for a Meatless Monday dinner.  They are perfect for little hands, as they can be held without falling apart.   They also make a stellar breakfast, topped with an egg.
Having a cocktail party? Make them a little smaller and use as a base for your favorite hors d’oeuvre. The list of possibilities is endless, really.  IMG_1840

When I make these, I tend to make a Very Large Batch. Firstly, because I cook professionally: there is no such thing as “small” batches of food and also, because they freeze beautifully!  Do the work once and when you are having one of those days, pull them from the freezer & voila! Dinner.  Work Smart, Not Hard.  Kitchen Motto…
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A food processor makes quick work of grating the veggies, but don’t fret if you don’t have one… A box grater does the same job with the added benefit of an upper arm workout!  
Hello, Michelle Obama Arms!

As always, use the recipe as is or as a jumping off point.  If you don’t like something, swap it out for something similar.  If you have a handful of something hanging out in the fridge that needs to get used up like I did (corn!), toss it in – just be mindful that it not be a very watery vegetable because your cakes will be soggy if you don’t press the water out.



Now, let’s get started!

Veggie Cakes
Yields 16
Fluffy Vegetable Cakes perfect for a side or a Meatless Monday meal
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Prep Time
1 hr
Cook Time
20 min
Prep Time
1 hr
Cook Time
20 min
  1. 2 cups broccoli, grated
  2. 3 large zucchini, grated and drained
  3. 6 large carrots, grated
  4. 1 cup corn kernels
  5. 5 eggs
  6. 2 tsp salt
  7. 1/2 tsp pepper
  8. 1/2 cup breadcrumbs (I used panko)
  9. 1/2 cup flour
  10. 1/2 tsp baking powder
  11. 1/2 cup Parmesan cheese, grated
  12. oil for pan
  1. Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
  2. Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
  3. Set the drained zucchini aside.
Make the Cakes
  1. In a large bowl, mix flour, baking powder, breadcrumb and cheese together. Add all the grated vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
  2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
  3. Heat a saute pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so) and swirl to coat the bottom of the pan.
  4. Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
  5. Cook for 3 - 4 minutes on each side, turning down the heat if they begin to brown too quickly.
  6. Repeat until mixture is gone!
  1. Zucchini is very watery and needs to be drained well, otherwise your cakes will end up a soggy mess. It loses most of it's volume once it's drained (think spinach! you start out with a full pot and it cooks down to nothing)
  2. I topped these with a bit of lemon zest and juice stirred into sour cream, it was delicious!
  3. To freeze: place squares of parchment paper between the cakes and wrap tightly in plastic wrap or slide into a freezer zippy bag.
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