How to make veggie cakes
Вставка
- Опубліковано 24 жов 2019
- Crispy, easy veggie cakes are made with grated vegetables - carrots, zucchini, broccoli and corn for a touch of sweetness. Savory veggie patties are a tasty way to get more vegetables into your diet. This vegetarian recipe is great for lunches, meal prep or a side dish for dinner.
FOR THE COMPLETE DETAILED RECIPE, VISIT:
www.pookspantry.com/veggie-ca...
DRY INGREDIENTS:
2 tsp salt
1/2 tsp pepper
1 tsp granulated garlic
1/2 cup breadcrumbs, I used panko
1/2 cup flour
1/2 tsp baking powder
1/2 cup Parmesan cheese, grated
1 - 2 tsp. homemade Cajun seasoning, optional
VEGETABLE MIXTURE:
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
PROCEDURE:
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.
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!
Set the drained zucchini aside.
In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, 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.
Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so) and swirl to coat the bottom of the pan.
Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
Repeat until mixture is gone!
YIELD: 30 veggie cakes
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)
To freeze: place squares of parchment paper between the cakes and wrap tightly in plastic wrap or slide into a freezer zippy bag.
Recipe can be easily halved for a smaller batch.
A cast iron skillet works the BEST, but any skillet will do!
Nice recipe. I'm going to try it for my 15 months old. Thanks for sharing 👍
Looks great. Thank you.
we called it bakwan in Indonesia, but it's deep-fried
Looks awesome
🙂🙂
DRY INGREDIENTS: FLOUR, SALT, PEPPER, BREADCRUMB, GRANULATED GARLIC, AND BAKING POWDER
checked your site very difficult to navigate
How so? I don't understand what is difficult about it.
Anong mga gulay po nagamit?
What are the ratious of ingredients pleade?
The full recipe is listed above.
Where are the amounts of everything?
The entire recipe, with amounts and ingredients is listed directly below the video. Scroll down.
You mixed so many things but didn’t say what ??? This was strange
Hmmm, that's strange. The ENTIRE RECIPE is listed below the video, along with a link to the blog post.
This recipe would be much healthier if baked on a cookie sheet in the oven instead of absorbing the unnecessary fat in the skillet. I will have to experiment to find the correct times and temperature. Any suggestions?
There are directions for oven baking in the blog post, Vicki. 350°F/20-25 mins
@@PooksPantry thank you so very much!
Put egg call vege, hahaha
NOT VEGAN. VEGETARIAN.
@@PooksPantry ,thats good 🙏🙏🙏
How many eggs?
Not a good video.. first you peel then you wash the carrots..only shows carrots grated..no amounts,,how much oil in the pan?