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.
Ingredients
- 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
Instructions
- Combine all grated vegetables in a large bowl. Squeeze out excess moisture using a clean towel.
- Add eggs, flour (or breadcrumbs), herbs, garlic powder, salt, and pepper. Mix until combined.
- Heat oil in a large skillet over medium heat.
- Scoop 2–3 tablespoons of mixture and flatten into patties. Fry for 3–4 minutes per side until golden and crisp.
- Transfer to a paper towel-lined plate. Repeat with remaining mixture.
- Serve warm with sour cream, yogurt dip, or salad.
Notes
- 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: 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.
Nutrition
- Serving Size: 1 veggie cake
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 50mg