Blog 4 VEGGIE CAKES Skip to main content

VEGGIE CAKES

INGREDIENTS

  • 2 cups broccoli, grated
  • 3 large zucchini, grated and drained
  • 6 large carrots, grated
  • 1 onion, diced and sautéed (optional)
  • 1 cup corn kernels
  • 5 eggs
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup breadcrumbs, I used panko
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup Parmesan cheese, grated
  • oil for pan

INSTRUCTIONS

  1. 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. I stacked 3 cans on diced tomatoes on top and that did the trick.
  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.

MAKE THE CAKES

  1. In a large bowl, mix flour, baking powder, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
  2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
  3. Heat a saute pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon 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 3 - 4 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!


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

BROWN SUGAR ITALIAN CHICKEN

Ingredients: 4 to 6 boneless skinless chicken breasts 1/2 cup brown sugar 1 (0.7-oz) packet Italian Dressing Mix Instructions: Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture. Bake for 20 to 25 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn! Recipes Source :  Click Here
Post a Comment
Read more

Balsamic Chicken

Ingredients CHICKEN TENDERS 1/3 cup balsamic vinegar 1/3 cup olive oil 1 teaspoon garlic powder 1 zesty Italian dressing- dry packet 1.5 pounds chicken tenders VEGGIES 1 head broccoli 1 head cauliflower 6 to 8 baby potatoes- sliced in half 1 cup baby carrots 1/2 pint cherry tomatoes 1 teaspoon Italian seasoning 3 tablespoons olive oil 1 teaspoons garlic powder salt and pepper to taste Instructions Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside. Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours. Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepare...
Post a Comment
Read more

Easy Ratatouille Recipe

INGREDIENTS 1 cup crushed tomatoes 1 Tablespoon extra virgin olive oil 1/4 teaspoon apple cider vinegar 1 teaspoon minced garlic 1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish 1 teaspoon herbs de Provence spice mix 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili powder 1 medium sweet or red onion,, sliced 1-2 large zucchini, (about 1 1/2 cups slices, sliced) 1 large Japanese eggplant, (about 3 cups slices, sliced) 3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced) INSTRUCTIONS Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan) In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan. Stack the veggie slices in alternating patters (e.g...
Post a Comment
Read more