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A Life in Food by real-life Chef Cheryl Bennett

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vegetarian

The Original Veggie Cakes Recipe

October 1, 2021

Home » vegetarian

Crispy, easy veggie cakes are made with grated vegetables – carrots, zucchini, broccoli and corn for a touch of sweetness. Veggie cake recipes are a tasty way to get more vegetables into your diet, especially if you have picky eaters. They’re great for lunches, meal prep or a side dish for dinner.

Vegetarian recipes don’t have to be bland or boring and this reader favorite is proof.

Stack of  four veggie cakes on white plate with black background.

These fluffy and easy vegetable fritters are cooked on the stovetop, but can be baked in the oven for an even healthier option. Those with an air fryer can follow the directions in my butternut squash fritters recipe for this cooking method.

Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Veggie cakes recipe

Breakfast is perhaps where we all have the most difficult time fitting vegetables into our day.

Veggie patties make a great “grab and go breakfast”, but if you have 5 minutes to cook an egg and slide it on top of your vegetable patty, it is a delicious way to start your day.

Runny yolk over vegetable patty on white plate.

Learn how easy it is to make this veggie cake recipe yourself instead of buying them. You can customize your vegetable patties to suit your tastes or simply to use up what you already have. Once you get the hang of it, the possibilities are endless.

Watch the full video – How to Make Veggie Cakes

These are spectacular! I followed the recipe exactly as written, and made a large batch intending to freeze some- there were non left to freeze! The whole family loves them.

– Jennifer

How to make veggie cakes

Grating vegetables in a food processor makes this go much quicker, especially because this recipe does make a large batch. In a few easy steps, you’ll know how to make vegetable patties that will make even the pickiest eater happy.

Grated zucchini in fine mesh colander inside of stainless steel mixing bowl on countertop.
draining zucchini
  1. Grate zucchini first. It needs time to drain. After you’ve grated it, set it in a colander over a bowl to catch the liquid. (See photo above)
  2. Grate the rest of your veggies in the food processor and set them aside, ready to mix with the remaining ingredients.
  3. Mix everything up in a large bowl and scoop out in equal portions.
  4. Once you’ve cooked them, place them on a parchment lined sheet pan to cool, or to chill for freezing.
Step by step photos instructions for making savoury vegetable cake recipe.

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.

Grated broccoli in food processor.

Veggie patties are one of my favorite ways to use up vegetables that I have in the refrigerator. That’s how this sweet potato and beet fritter happened.

FAQ’s

This recipe has lived on my blog for about 10 years. In that time, many things have changed (like the availability of gluten-free flour). Here a few answers to the most commonly asked questions about Pook’s Pantry veggie cakes.

Can I freeze veggie cakes?

You can absolutely freeze them. In fact, they freeze beautifully! The recipe does make a large batch, so freezing is a great idea.

Can I bake veggie cakes?

Yep! Bake them at 350°F / 177°C for 20 – 25 minutes. This is a healthier option than frying, but they will not be quite as crispy. Spray the tops with cooking spray to help them crisp up in the oven.

How can I serve veggie patties?

They are a great side dish for dinner or a light, meatless dinner. They are perfect for little hands as they can be held without falling apart. As mentioned above, they make a stellar breakfast, topped with an egg.

Can I make them gluten-free?

Yes! Swap all-purpose flour for a gluten-free flour (like Bob’s Red Mill or King Arthur GF flour).

How can I serve savory vegetable cakes?

Having a party? Make them a little smaller and use as an hors d’oeuvre topped with a tiny dollop of sour cream.

I have tucked them into a small roll for a veggie sandwich on the go. You could swap them out for a falafel in a pita. There are so many ways you could eat them.

Four vegetarian patties stacked on top of each other with herbs on the side.

These vegetarian patties are loaded with nutrient-dense vegetables to help you feed your family, and yourself, healthy, nutritious food that is good for you.

Vegetable patty on long white plate with scallions.
Veggie cakes make a great afternoon snack too with a dollop of sour cream

Easy make ahead meal

This is a great make ahead meal. You can grate vegetables ahead of time and refrigerate until you are ready to cook. The leftovers will keep in the fridge for lunches for the rest of the week, or you can pop a few into the freezer for later. Do the work once and when you are having one of those days, pull them from the freezer & voila! Dinner is done.

If you don’t like something, swap it out for something similar as suggested in my Italian vegetable cake recipe.

Do you have a handful of something hanging out in the fridge that needs to get used up? Toss it in – just make sure that if you use a watery veggie (like spinach), you press the water out, otherwise they will be soggy instead of crispy.

Easy vegetarian recipes

Looking for more vegetarian recipes? You’re in the right spot. These 25 easy vegetarian recipes are great for lunch and dinner.

Whether you want to lean in to a vegetarian diet, or you are trying to eat a little less meat, you’ll find recipes here that are hearty and delicious, like this heirloom tomato tart or these vegetarian stuffed peppers.

If you are new to vegetarian cooking, this is the perfect time to give it a try. There is something for everyone, including vegetarian recipes for picky eaters.

Helpful tools and equipment

  1. Food processor: This appliance makes grating all of the vegetables a snap. Also, if you have problems with your hands or joints (like arthritis) and can’t grate vegetables by hand, this is a lifesaver.
  2. Scoop: I use this scoop for everything: vegetable cakes, muffins, cookies, etc. It gets so much use in my kitchen and it holds up through lots of wear and tear.
  3. Sheet pans: Buy commercial sheet pans. They are thicker and better quality, they won’t warp in a hot oven. They aren’t fancy and they’re not supposed to be. They are a workhorse in your kitchen and if you take proper care of them, you’ll never buy them again.
  4. Cast iron skillet: Just like sheet pans, a cast iron skillet will last you a lifetime if cared for properly. There is a reason that these are passed from one generation to the next – they last forever. It is my preferred pan for cooking any kind of fritter or vegetable cake.

Veggie cake recipes

Need a few more ideas or inspiration? These vegetable patties or fritters will help you get more vegetables into your dinnertime routine.

  • Vegan veggie cakes with chia
  • Baked broccoli cakes
  • Zucchini fritters
  • Sweet potato cakes
  • Curried cauliflower fritters
  • Green vegetable cakes
  • Potato broccoli cakes
  • Indian-spiced vegetable patties

If you still want more, I made a veggie cake e-book!

veggie cakes e-book

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Please consider rating and/or commenting. I love hearing from you! Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

What can I serve with these veggie patties?

  • Potato Corn Chowder with Bacon
  • Curried Cauliflower with Golden raisins
  • Easy Lentil Soup Recipe
  • Seared Halibut with Lemon Gastrique
Yield: 30 cakes

Veggie Cakes

Stack of veggie cakes with black background.

Fluffy veggie cakes are a perfect side or Meatless Monday meal.

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 2 cups broccoli, grated
  • 3 large zucchini, grated and drained
  • 6 large carrots, grated
  • 1 onion, diced and sautéed (optional)
  • 1 cup corn kernels
  • 4 large eggs
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp granulated garlic
  • 1/2 cup breadcrumbs, I used panko
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp. Cajun seasoning, optional, if you like a little kick
  • oil for pan

Instructions

  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, pepper, granulated garlic or Cajun seasoning, if using, 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.
  2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
  3. Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) 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 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
  6. Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
  7. Repeat until mixture is gone!

Notes

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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

15

Serving Size:

2

Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 52mgSodium: 537mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 5g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published June 2012, most recent update 10/1/21.

Filed Under: Vegetable Tagged With: meal prep, Vegetable, vegetarian

Caprese Eggplant Stacks

May 23, 2017

Caprese eggplant stacks are irresistible. Roasted eggplant brushed with flavorful pesto, gooey, melted fresh mozzarella and perfectly ripe summer tomatoes. One of our favorite vegetarian recipes, it’s a hit with vegetarians and meat eaters alike!

Caprese Eggplant

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Filed Under: Vegetarian Tagged With: vegetarian, vegetarian dinner recipe

Panna Cotta Recipe with Bourbon Figs

August 19, 2013

This easy panna cotta recipe with bourbon-poached figs will make you swoon. Lightened up just a bit, this vanilla panna cotta is still decadent and delicious, but with just a few less calories. 

panna cotta recipe with poached figs

Vanilla Panna Cotta with Bourbon-Poached Figs

Whenever I see figs, I must buy them.  I can’t quite help myself, they are just so sexy.  Then my brain starts spinning with all the possible things to do with them. When I am visiting my family in Ohio, I always try to make something special.  Something that I know for sure they have never had before.  Sometimes it goes over well and sometimes, maybe not so much.  I think this one was a winner. 

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Filed Under: Desserts Tagged With: bourbon, cooking, Dessert, easy recipe, figs, Food, fruit, gluten free, how to, panna cotta, recipes, vanilla, vegetarian

How to make pickled banana peppers

June 17, 2013

Pickled banana peppers are quick and easy, plus they are a tasty addition to sandwiches, pizza or just as a snack. Another quick and easy pickle is my curtido recipe.

Banana Peppers

My banana pepper plants have been rather prolific and for this I am grateful.  As most of you who are regular visitors to this little space already know,  I went a little overboard in planting.  I have a tendency to overdo things and this was no exception.

IMG_4293

Spending so many years living in an apartment with zero outdoor space, I may have gone a little crazy when I realized that I could grow some of my own food.  This had been a goal of mine for a very long time (growing food, not going crazy… that ship has sailed).

I am fascinated by the entire process of planting a seed, taking care of it and watching it grow into something that will actually feed you.

The very first time I had a banana pepper was on a pizza, my Freshman year in college.  A small group of us had descended on the pizza place next to campus.  We were there under the pretense of “studying” I’m sure.

There were pool tables, dart boards (which I became quite skillful at playing), air hockey tables; all the things one thinks of when looking for an appropriate place to “study”.

Anyhow, there we were and one of the guys went to order our pizza and when the waitress came to the table and set it down in front of us, I noticed that it had peppers on it.  Not wanting to draw any attention to myself, I dug right in but in my head was this little voice shouting “are you nuts?!”.

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Filed Under: Canning Tagged With: canning, chile pepper, condiment, dairy-free, garlic, gluten free, peppers, pickles, sandwich, side dish, Summer, vegan, Vegetable, vegetarian

Chirmol

April 26, 2013

As many of you are fully aware, I have an exploding tomato population.  I went a bit “Little House on the Prairie” thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently.  Well, now…  I am reaping what I have sown.   PUN. FULLY. INTENDED.

It’s mass chaos back there.  I think the tomatoes get together in some sort of secret society at night while I’m sleeping, plotting to overthrow me.  One day I may wake up to them all crouched down waiting to pounce (think: Lord of the Flies).  OK, clearly I’ve gone off on a tangent……

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Filed Under: Condiment Tagged With: barbecue, chile pepper, chili pepper, chilies, cilantro, citrus, condiment, cooking, dinner, grilling, herbs, jalapeno, Latin America, lime, onion, salsa, sauce, tomato, vegan, vegetarian

Grilled Vegetables and Red Pepper Dip

March 28, 2013

While the Internet is abuzz with pastel this & candy that, little cupcakes decorated with bunnies and gloriously shellacked hams with deep brown glazes, I am grilling vegetables.
I know, it seems I’ve missed the boat again… but, you see when you live far from family sometimes holiday dinners are less formal and more like “what do I feel like eating?”

The other side of this is that not everyone eats or enjoys a big hunk of ham (I know, I don’t quite get it either), but to each their own and who’s to say that you can’t have grilled veggies alongside that burnished spiral sliced beast? 
It’s all about balance anyway, isn’t it?   If you have a bit of something that you reserve only for holidays, all the more reason to serve healthy options to offset the indulgence….

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Filed Under: Vegetable, Vegetarian Tagged With: basil, dinner, dip, grilling, herbs, mise en place, vegan, Vegetable, vegetarian

Lemon Tart with Torched Meringue

February 27, 2012

Lemon Tart has always been one of my favorite desserts. Not too sweet, not too tart. Easy, homemade lemon curd fills this from scratch pastry shell. A few peaks of torched meringue finish it off for a perfectly lovely dessert.

 

lemon tart with torched merigue

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Filed Under: Desserts Tagged With: baking, curd, Dessert, fruit, how to, lemon, recipes, tart, vegetarian

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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