Veggie Cakes: a delicious and healthy recipe

These veggie cakes are easy to make and make a great appetizer for when you have guests over. With potato, zucchini, eggs, flour, and baking powder, you have all you need to make these delicious veggie-packed starters. When cooked, they’re crispy on the outside, and soft on the inside—much like a frittata or quiche. You can also serve these for breakfast (with a side of bacon), or as a light lunch with a green salad. It’s a great alternative for Meatless Monday! Leftovers are perfect for work or school lunches, as they are easy to pack. You don’t need many skills to make these Veggie Cakes, you just mix everything together, add it to a pan and bake to golden perfection!

How to make Vegetables Cakes 

With only a handful of pantry ingredients, you can make a quick, delicious appetizer or lunch. These veggie cakes are super easy to make, it’s a great recipe for novice bakers. You simple mix together you ingredients, pour it into a oven-safe baking dish, and bake according to the recipe. And you’re ready to eat!

Recipe Tips for  Veggie Cakes

– You can freeze the cooked Veggie Cakes. Simply wrap with plastic wrap and aluminum foil. Store in the freezer for up to 3 months. To reheat, place the dish in the oven at 180°C/350°F for 20 to 30 minutes.

– To freeze individual veggie cakes, wrap each tightly in plastic wrap, then a layer of aluminum foil, and store in an airtight container. Thaw overnight in the refrigerator. To reheat, place the veggie cakes in the oven at 180°C/350°F for 20 to 30 minutes. If you use the microwave to reheat, they might become soggy.

– To make the dish a little more meaty, add chopped, cooked bacon (or smoked chicken), and a cup of mozzarella or cheddar cheese. Just before you bake the dish, sprinkle with cheddar cheese and parmesan.

Instructions

Grate the potatoes and zucchini on the coarse side of the grater. Squeeze the zucchini with a dishcloth to remove the excess moisture. Add the potatoes to the zucchini and mix together.

Add the eggs to the grated vegetable mixture and whisk through.

Add the flour, baking powder, and salt and stir to combine.

Finally, add the vegetable oil and mix all the ingredients together.

Pour into an oven safe dish and bake at 200°C/400°F degrees for 25-30 minutes.

Notes

– Don’t skip the zucchini drying step. If you do not squeeze out all the moisture, the veggie cakes won’t set properly and they will be soggy.

– You can add other vegetables to these Veggie Cakes. Use corn, bell pepper, finely chopped carrots, or onions. Be careful with watery vegetables like spinach that releases a lot of moisture, as it will make the veggie cakes soggy.

– You can substitute the potatoes with sweet potatoes.