Green Vegetable Cakes
Vegetable cakes made from green vegetables: zucchini, spinach and broccoli.
Servings: 30
Calories: 74kcal
Ingredients
- 1 lb. broccoli shredded (about 5 cups after shredding)
- 3 large zucchini grated and drained (about 2 cups)
- 1 lb. spinach cooked and chopped
- 1 cup frozen peas
- 2 tsp fresh garlic minced
- 1/4 cup mint cut into ribbons or finely chopped
- 1 cup parsley chopped (about 1 bunch)
- 1/2 cup scallions sliced (green onions)
- 4 eggs
- 2 tsp salt
- 1 tsp pepper
- 1 cup breadcrumbs I used panko
- 1/2 cup flour
- 1/2 cup Parmesan cheese grated
- oil for pan
Instructions
- Prepare zucchini and spinach1. 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.
- 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.
- 4. Wrap spinach in towel and squeeze out as much liquid as possible. You could also put the chopped spinach in the fine mesh strainer and press, if that is easier.
- Make the vegetable cakes1. In a large bowl, mix flour, breadcrumb and cheese together. Add the vegetables and herbs and toss to combine. Make sure to break up the zucchini and spinach if it is in clumps.
- 2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. THOROUGHLY mix to combine.
- 3. Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a tablespoon 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 5 - 6 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
If you would prefer to bake these vegetable cakes, bake at 400°F for 25 minutes on a parchment-lined baking sheet.
To make them vegan: Omit cheese or replace with vegan cheese. Replace eggs with flax/chia eggs by mixing 2 tbsp. flax or chia seeds with 6 tbsp. water. Do not try to replace all 4 eggs, the consistency will not be the same.
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!
Nutrition
Serving: 1g | Calories: 74kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 291mg | Fiber: 2g | Sugar: 2g