Veggie Cakes

4.49 from 349 votes

Crispy, easy veggie cakes are made with grated vegetables - carrots, zucchini, broccoli and corn for a touch of sweetness. Perfect for a meatless meal, or a tasty vegetable side.

Prep Time1

Cook Time20

Total Time1 20

Course: Veggie cake recipes

Cuisine: American

Servings: cakes

Calories: 109kcal

Author: Cheryl Bennett

Equipment

Ingredients

2 cups broccoli grated
3 medium zucchini grated and drained
6 medium carrots peeled and grated
1 onion diced and sautéed (optional)
1 cup corn kernels
4 large eggs
2 teaspoons salt
½ teaspoon pepper
1 teaspoon granulated garlic or 4 cloves of garlic, minced
½ cup breadcrumbs I used panko
½ cup all-purpose flour
½ teaspoon baking powder
½ cup Parmesan cheese grated
1 teaspoon Cajun seasoning optional, if you like a little kick
oil for pan

Instructions

Prep the zucchini

Grate zucchini, sprinkle with 1 tsp. salt, toss to combine.
Place a fine mesh strainer on top of / inside a large bowl. Add salted zucchini to strainer. Place a heavy bowl or plate on top of the zucchini to weigh it down. Liquid will drain from zucchini into bowl underneath.
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

Add all of the prepared vegetables to a large mixing bowl, and toss to combine, making sure to break up any clumps of zucchini.
In a separate bowl, mix flour, baking powder, remaining salt, pepper, granulated garlic (or Cajun seasoning, if using), breadcrumb and cheese together. Sprinkle over the vegetables, then toss to combine, until the vegetables are well coated with flour mixture. (I like to use a flexible rubber spatula for this.)
Crack eggs into a small bowl, give a little whisk and pour over vegetable mixture. Mix to THOROUGHLY combine.
Heat a sauté pan (skillet), or cast iron pan, over medium-high heat, add a drizzle of oil (a teaspoon or two) 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, or a spatula, to form a patty.
Cook for 5 - 6 minutes on each side, turning down the heat if they begin to brown too quickly.
Remove from pan to a cooling rack placed inside a sheet pan, or a paper towel lined baking sheet. Repeat until you've used all of the vegetable mixture.
Store leftover veggie cakes in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

Video

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 zip-top freezer bag.

A cast iron skillet works the BEST, but any skillet will do!

Nutrition