Savory 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. It’s a great way to use up vegetables and reduce food waste.
Top them with an egg for a hearty, vegetable-filled breakfast that will keep you going. They are a perfect grab and go meal anytime of the day.
Learn how to make veggie cakes with a few helpful tips and tricks. These savory vegetable patties are easily adaptable to many different diets – from gluten-free to vegan. I provide you with plenty of options for making them your own and customizing them to your specific tastes.
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Vegetables are loaded with vitamins and minerals that your body needs, and many of them are an excellent source of fiber. Veggie cake recipes are not only delicious, they’re also nutritious.
For my vegetarian friends or anyone looking for more meatless recipes, check out these easy vegetarian recipes for lunch and dinner.
How to make veggie cakes
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 full batch.
If you make a double batch of the recipes, like I do, it’s a huge time-saver and also an elbow saver. Grating vegetables by hand with a box grater is a good option for a small or half batch of the recipe.
I like to start with anything that requires extra time, like zucchini. It needs to drain before it can be used. 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.
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.
An easy way to give these vegetable patty recipes a little kick is with my homemade Cajun seasoning blend. Any kind of spice blend will do, but this one is hands down our favorite.
Veggie cake recipes
So many of us get stuck on the same old side dishes, myself included. However, you also know that if a vegetable can be turned into a patty or a fritter, I’m going to do it.
These veggie patties are kid-friendly and also picky eater approved. The vegetables for most of my veggie cake recipes can be swapped out for something similar to suit personal preferences or whatever is available. If you are making a substitution, try to choose a similar vegetable for best results.
For example, I would advise against replacing sweet potatoes with zucchini. Especially if you are combining it with another watery vegetable like spinach.
How to freeze vegetable patties
Veggie cake recipes are perfect for making ahead and freezing. The trick to this is placing them in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for a few hours until they are solid and then you can put them into zip-top bags.
If you want to freeze the entire batch to be used later, place parchment paper between the layers and wrap tightly with plastic wrap.
Yes! They can be made a day ahead and reheated in the oven to crisp them up again.
Absolutely. A simple swap is to use gluten-free flour or chickpea flour. A great keto option would be almond flour.
All of my veggie cake recipes can be frozen. I freeze half of the batch to eat later every time I make them. Then thaw in the refrigerator and heat in the oven to crisp up again.
Use chia seeds or flax seeds instead of an egg. Mix one tablespoon of chia with 3 tablespoons of water. Let the mixture thicken for 5 minutes, then proceed with recipe.
Once you get the hang of it, you’ll see that you can make a veggie fritter out of just about anything. They make terrific appetizers and some readers have even made them bigger and turned them into vegetable burgers!
Essential tools for making veggie cakes
This is the equipment that I use for every veggie cake recipe that I make.
- Food processor – This machine makes quick work of grating veggies and saves so much time.
- Cast iron pan – This is the BEST pan for cooking any of these veggie cake recipes on the stovetop.
- Sheet pans – If you have baking sheets that warp in a hot oven, it’s time for new pans. Buy commercial grade sheet pans and you’ll never have warped pans again.
- Parchment paper – I always use parchment to protect food from sticking to sheet pans, plus it makes for easier clean up.
- 2 ounce scoop – Using a cookie scoop ensures that all of your veggie cakes will be the same size and they will cook evenly, at the same rate.
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