These delicious, crispy on the outside and fluffy on the inside veggie cakes are incredibly amazing! These healthy veggie cakes are perfect for your picky eaters to eat their veggies. Serve these veggie cakes as a side dish, and these are also wonderful for lunches.
- 4 large eggs
- 3 large zucchini, grated and drained
- 2 c. broccoli, grated
- 6 large carrots, grated
- 1 cup corn kernels
- 1 teaspoon granulated garlic
- 1/2 c. breadcrumbs, I used panko
- 1/2 c. Parmesan cheese, grated
- 1/2 c. flour
- 1/2 teaspoon baking powder
- 1 teaspoon Cajun seasoning, optional, if you like a little kick
- oil for pan
- 1 onion, diced and sautéed (optional)
- 2 teaspoon salt
- 1/2 teaspoon pepper
Step 1: Sprinkle the grated zucchini with 1 tsp salt and set it in a fine-mesh strainer. On top of the zucchini, place a bowl or plate to weigh it down. Allow it to sit for at least 30 minutes to an hour. Then, drain and wrap the grated zucchini in a clean towel or a piece of cheesecloth. Squeeze the water out, then set the drained zucchini aside.
TO MAKE THE CAKES:
Step 2: Place the flour, baking powder, pepper, granulated garlic, or Cajun seasoning, if using, breadcrumb and cheese in a large bowl. Mix well until combined. Then, add the vegetables and toss well, ensuring to break up the zucchini and everything is coated with the flour mixture.
Step 3: In a small bowl, crack the eggs and lightly whisk. Pour this over the veggies and mix well.
Step 4: Drizzle a teaspoon or two of oil in a saute pan or skillet over medium-high heat. Swirl the pan to coat the bottom. Into the hot pan, drop a spoonful (or use a scoop) of the mixture. Using your fingers, flatten it out to make a patty. Cook for about 4 to 5 minutes per side, decreasing the heat if the patties start to brown too quickly.
Step 5: To a cooling rack set inside of a sheet pan, transfer the cakes. You can also use a paper towel-lined baking sheet instead.