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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.0
  • Total Fat: 0.9 g
  • Cholesterol: 30.8 mg
  • Sodium: 26.0 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.4 g

View full nutritional breakdown of Veggie Cakes calories by ingredient
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Veggie Cakes

Submitted by: ARGYLE-RUNNER

Introduction

these veggie cakes can be made with any vegetables, it is fun to play around with the flavors - root vegetables work especially well, as do zucchini and other squashes these veggie cakes can be made with any vegetables, it is fun to play around with the flavors - root vegetables work especially well, as do zucchini and other squashes
Number of Servings: 6

Ingredients

    2 medium yukon gold potatoes, grated
    1 small sweet potato, grated
    1/2 onion, chopped finely (or 2 shallots)
    1 golden beet, grated
    1 egg
    2 tablespoons flour
    seasoning to taste (red pepper flakes, white pepper, salt)
    oil or oil spray for cooking (not included in nutritional info)

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Directions

Mix shredded veggies with flour, egg, and seasoning. Heat pan with oil or oil spray. Spread 1/6th of the mixture into the heated pan, shaping with a spatula into a round shape and pressing flat. Cook for approx 2-3 minutes until browned and flip. Cook roughly 2 minutes, add 1 tablespoon of water to hot pan and cover to steam for an additional minute. Serve plain, with hot sauce, apple sauce, or sour cream.

Serving Size: makes 6 veggie cakes

Number of Servings: 6

Recipe submitted by SparkPeople user 250KU175.





TAGS:  Vegetarian Meals |

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