Garden Vegetable Cakes
Maine SNAP-Ed
4 portions
30mThis recipe is a flexible and delicious way to use up older produce and herbs. It is also high in protein from eggs, a great, budget-friendly source. Top with fresh herbs, tomatoes, hot sauce, sour cream or Greek yogurt. Recipe from Maine SNAP-Ed: https://www.mainesnap-ed.org/recipes/garden-vegetable-cakes/
What you will need
1/4 cup shredded or grated Parmesan cheese
1/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
4 eggs or 1 cup egg substitute
2 tsp lemon juice
1/4 tsp garlic powder or 1 clove garlic
1 1/2 cups shredded or chopped vegetables (zucchini, potato, carrot, pepper, yam, etc.)
2 Tbsp chopped green onion
2 Tbsp chopped fresh dill or parsley (optional, or use 1-2 tsp dried)
Oil or cooking spray
(Nutritional facts 354 calories, 27.66 g fat, 10.33 g carbohydrates, 16.61 g protein, 969 mg cholesterol, 383 mg sodium)How to cook
1
Wash your hands, all surfaces, and produce thoroughly.
2
Grate and finely chop vegetables of choice. If using zucchini, press out water in a sieve after grating or wrap in a towel to squeeze out excess liquid.
3
Chop green onions, garlic (if using clove), and fresh herbs if using.
4
Mix together cheese, flour, baking powder, garlic (if using powdered), salt, and pepper in a medium bowl.
5
Beat eggs into flour and cheese.
6
Add herbs, green onions, garlic (if using clove) and lemon juice.
7
Stir in shredded vegetables.
8
Heat skillet over medium heat (350 degrees in an electric skillet). Lightly spray with cooking spray or oil. Pour 1/3 cup batter onto hot skillet. Cook for a few minutes on both sides until golden brown and set all the way through.
9
Top with more fresh herbs, tomatoes, or sour cream if desired. Serve warm. Refrigerate leftovers within 2 hours.
10
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