Crispy Veggie Cakes

Short description

These crispy veggie cakes are golden on the outside and tender on the inside, made from a medley of shredded vegetables, fresh herbs, and light seasoning. They’re a perfect vegetarian appetizer, side dish, or snack.

Why You’ll Love This Recipe

• Crispy and satisfying, yet full of vegetables
• Versatile—serve them with sauce, salad, or as sliders
• A great way to use up leftover vegetables
• Kid-friendly and freezer-friendly

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Zucchini, grated and squeezed dry
• Carrots, grated
• Potatoes, grated and squeezed dry
• Onion, finely chopped or grated
• Eggs
• All-purpose flour or breadcrumbs
• Fresh parsley or dill
• Garlic powder
• Salt and black pepper
• Olive oil or vegetable oil for frying

directions

1. Combine all grated vegetables in a large bowl. Squeeze out excess moisture using a clean towel.
2. Add eggs, flour (or breadcrumbs), herbs, garlic powder, salt, and pepper. Mix until combined.
3. Heat oil in a large skillet over medium heat.
4. Scoop 2–3 tablespoons of mixture and flatten into patties. Fry for 3–4 minutes per side until golden and crisp.
5. Transfer to a paper towel-lined plate. Repeat with remaining mixture.
6. Serve warm with sour cream, yogurt dip, or salad.

Servings and timing

• Serves: 4 (makes about 12 cakes)
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

• Add corn, bell peppers, or spinach for variety
• Use sweet potatoes instead of regular potatoes
• Make spicy with chili flakes or jalapeños
• Serve with a dollop of tzatziki, aioli, or salsa verde

storage/reheating

• Store: Refrigerate in an airtight container for up to 3 days
• Reheat: Warm in an oven at 180°C (350°F) or skillet until crispy
• Freeze: Cool completely, then freeze in a single layer before transferring to a bag or container. Reheat from frozen

FAQs

Can I bake these instead of frying?

Yes, bake at 200°C (400°F) for 20–25 minutes, flipping once halfway through.

What keeps the cakes from falling apart?

Make sure the vegetables are dry and well-bound with egg and flour. Don’t skip squeezing out moisture.

Can I make these gluten-free?

Yes, use gluten-free breadcrumbs or oat flour.

Are they good cold?

Yes, they’re also tasty at room temperature and great in lunchboxes.

Can I add cheese?

Yes, Parmesan or shredded cheddar add great flavor and texture.

What dip goes best with these?

Try sour cream, herbed yogurt, or a garlic lemon aioli.

Can I air-fry them?

Yes, cook in a preheated air fryer at 200°C (400°F) for about 10–12 minutes, flipping halfway.

Are these keto-friendly?

Use low-carb vegetables and almond flour to keep them keto.

Can I prepare the mix ahead?

Yes, mix and refrigerate for a few hours before frying. Stir before cooking.

What are the best vegetables to use?

Root vegetables like carrot, potato, and squash hold together well and crisp nicely.

Conclusion

Crispy Veggie Cakes are a flavorful, flexible recipe that turns simple vegetables into something truly delicious. Whether served as a snack, starter, or main dish, they’re a golden, savory solution everyone can enjoy.

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