Veggie Cakes

Crispy, easy veggie cakes made with grated vegetables – carrots, zucchini, broccoli and corn. Great for lunches, side dish or your small picky eaters. Watch the video for step by step instructions or check out this post on How to Make Veggie Cakes for helpful tips on making your own vegetable cakes from scratch.

Veggie Cakes

Vegetable Patties

Veggie cakes are a tasty way to get more vegetables into your diet, especially if you have picky eaters.  Made with grated vegetables – carrots, broccoli, zucchini and a bit of corn for sweetness, these fluffy and easy vegetable cakes are cooked on the stovetop.

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Most recent post update: 5/29/19

Vegetables for breakfast

Veggie Cakes
veggies for breakfast

This is perhaps where we all have the most difficult time fitting vegetables into our day. They make a great “grab and go breakfast”, but if  you have 5 minutes to cook an egg and slide it on top of your vegetable cake, you will have a filling and nutritious breakfast.

Watch the Video – How to Make Veggie Cakes

How can I serve these veggie cakes?

These veggie cakes are great for a side dish or for a Meatless Monday dinner.  They are perfect for little hands as they can be held without falling apart. As mentioned above, they make a stellar breakfast, topped with an egg.
Having a cocktail party? Make them a little smaller and use as an hors d’oeuvre. The list of possibilities is endless, really.

Can you freeze veggie cakes?

Veggie Cakes
How to Make Veggie Cakes

You can absolutely freeze veggie cakes. When I make these, I tend to make a very large batch. Firstly, because I cook professionally: there is no such thing as “small” batches of food and also, because they freeze beautifully!  Do the work once and when you are having one of those days, pull them from the freezer & voila! Dinner is done.

Vegetable Cakes Step by Step

Veggie Cakes
step by step photos for making vegetable cakes
  1. Grate zucchini first. It needs time to drain. After you’ve grated it, set it in a colander over a bowl to catch the liquid. (this step is VERY important!)
  2. Grate the rest of your veggies in the food processor and set them aside, ready to mix with the remaining ingredients.
  3. Mix everything up in a large bowl and scoop out in equal portions.
  4. Once you’ve cooked them, place them on a parchment lined sheet pan to cool, or to chill for freezing.

Make the veggie cake recipe

Veggie Cakes
Veggie cakes make a great afternoon snack too with a dollop of sour cream

A food processor makes quick work of grating the veggies, but don’t fret if you don’t have one… A box grater does the same job with the added benefit of an upper arm workout!
As always, use this veggie cakes recipe as is or as a jumping off point.  

If you don’t like something, swap it out for something similar.  If you have a handful of something hanging out in the fridge that needs to get used up like I did (corn!), toss it in – just be mindful that you don’t use a watery vegetable because your cakes will be soggy if you don’t press the water out.

Easy Vegetarian Recipes

These 25 easy vegetarian recipes are great for lunch and dinner. From superfood veggie cakes , sweet potato veggie cakes, green vegetable cakes and an heirloom tomato tart to an easy zucchini fritter recipe, there is something for everyone.  There are vegetarian recipes for picky eaters too!

What do I need to make this vegetable cake recipe?

  1. Food processor: This appliance makes grating all of the vegetables a snap. Also, if you have problems with your hands or joints (like arthritis) and can’t grate vegetables by hand, this is a lifesaver.
  2. Scoop: I use this scoop for everything: vegetable cakes, muffins, cookies, etc. It gets so much use in my kitchen and it holds up through lots of wear and tear.
  3. Sheet pans: Buy commercial sheet pans. They are thicker and better quality, they won’t warp in a hot oven. They aren’t fancy and they’re not supposed to be. They are a workhorse in your kitchen and if you take proper care of them, you’ll never buy them again.
  4. Cast iron skillet: Just like sheet pans, a cast iron skillet will last you a lifetime if cared for properly. There is a reason that these are passed from one generation to the next – they last forever. It is my preferred pan for cooking any kind of fritter or vegetable cake.

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Veggie Cakes

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What else can I serve with these veggie cakes?

  • Potato Corn Chowder with Bacon
  • Curried Cauliflower with Golden raisins
  • Easy Lentil Soup Recipe
  • Seared Halibut with Lemon Gastrique

Yield: 30 cakes

Veggie Cakes

Veggie Cakes

Print

Fluffy Vegetable Cakes perfect for a side or a Meatless Monday meal.

Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 hour 20 minutes

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!

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)
I topped these with a bit of lemon zest and juice stirred into sour cream, it was delicious!
To freeze: place squares of parchment paper between the cakes and wrap tightly in plastic wrap or slide into a freezer zippy bag.

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Veggie Cakes
    Cuisinart 11-Cup Food Processor, Brushed Stainless
  • Veggie Cakes
    Mercer Chef’s Knife, 8 Inch

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving:

Calories: 56Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 235mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

© Cheryl Bennett



Cuisine:

American

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Category: Main Course

Veggie Cakes

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