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. 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.
- Zucchini fritters
- Corn fritters
- Sweet potato cakes
- Vegan veggie cakes
- Baked broccoli cakes
- Superfood veggie cakes
- Sweet potato and beet fritters
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
Still looking for more? You can find additional recipes in my veggie cake e-book!
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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) 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! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Make the Cakes
Serving Size: 1
Amount Per Serving: Calories: 56Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 235mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 3g
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)
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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂