Learn step by step instructions for how to make veggie cakes of all kinds. From the original veggie cake recipe to a superfood veggie cake recipe, you will find detailed instructions and helpful tips for making your own veggie cakes from scratch.
Veggie cakes are a tasty way to get more vegetables into your diet, especially if you have picky eaters. They are small enough for little hands and they make a great addition to your work lunches during the week.
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To make our vegetable cakes, the first thing to do is prep the veggies. A food processor makes quick work of it and I highly recommend using one if you are making a batch. This is an easy vegetarian recipe you can make for dinner, or it can be served as a side dish.
These veggie patties are kid-friendly and also picky eater approved. The carrots and corn provide a touch of sweetness to these cakes. The vegetables can be swapped out for something different to suit personal preferences.
Watch the video for step by step instructions from start to finish -> How to Make Veggie Cakes Video
I like to start with anything that requires extra time, like zucchini. As you can see in the photo below, I grated the zucchini for the vegetable fritters. It needs to drain before it can be used. To do this, set a fine mesh colander inside of a bowl to catch the water. To help the process go quicker, set a small plate on top and weigh it down with a large can or something equally heavy to press the liquid out.
The most important helpful tip I can offer to anyone making veggie cakes for the first time is this: drain the vegetables really well. Don’t skimp on this step, you’ll regret it later.
Veggies like zucchini and spinach have quite a bit of liquid in them and if you don’t squeeze out as much moisture as possible, the veggie cakes will be mushy. Green vegetable cakes are delicious and made from nutrient-dense veggies, they just need to be squeezed dry first.
No one wants mushy vegetables. We want vegetable patties that have a crispy outside and tender inside.
Once you’ve drained and squeezed out the watery vegetables, it’s time to combine them with the rest of the veggies you have prepared. Then it gets mixed with egg, flour, cheese (if using), breadcrumb and seasonings. At this point, they are ready to cook.
If you prefer to bake them instead of cooking them on the stovetop, you can bake them at 350°F for about 20 minutes until they are crispy and the vegetables have cooked through. A light dusting of breadcrumb on the outside will help them crisp up in the oven.
Veggie Cake Recipes
There are a handful of recipes on the blog for these little cakes made out of veggies. The original Veggie Cake Recipe is shown here in this post.
Here are a few more recipes to try. Make them your own! Try it as written, or try a few different add-ins or spices.
Essentials for making veggie cakes
For anyone looking for Easy Vegetarian Recipes, you will find the top 25 vegetarian recipes from this blog in that post. Veggie cakes are a great option for a meatless meal. You can customize them to your own personal tastes and the combinations are limitless. You can make a new version every week and it would take forever to run out of options. You could add in beans, chickpeas, quinoa or herbs like scallions, parsley and dill to change the flavor and texture.
Vegetables for Breakfast
This is where I think most of us have a hard time working vegetables into our diet. We can grab a salad for lunch, sauté some greens for dinner, but getting in some extra nutrient dense food at breakfast isn’t always easy. Top these vegetable cakes with an egg and you’re getting plenty of vitamins and protein to start your day and keep you full until lunchtime.
Helpful Tools for Making Veggie Cakes
Don’t Forget to pin it to your veggie board!
- 2 cups broccoli, grated
- 3 large zucchini, grated and drained
- 6 large carrots, grated
- 1 onion, diced and sautéed (optional)
- 1 cup corn kernels
- 5 eggs
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 cup breadcrumbs, I used panko
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 cup Parmesan cheese, grated
- oil for pan
- 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.
- 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!
- Set the drained zucchini aside.
Make the Cakes
- In a large bowl, mix flour, baking powder, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
- Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
- 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.
- Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
- Cook for 3 - 4 minutes on each side, turning down the heat if they begin to brown too quickly.
- Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
- Repeat until mixture is gone!
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)
I topped these with a bit of lemon zest and juice stirred into sour cream, it was delicious!
To freeze: place squares of parchment paper between the cakes and wrap tightly in plastic wrap or slide into a freezer zippy bag.
A cast iron skillet works the BEST, but any skillet will do!
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Amount Per Serving: Calories: 56 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 32mg Sodium: 235mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 3g