Veggie Cakes
- Number of Servings: 6
Ingredients
2 medium yukon gold potatoes, grated1 small sweet potato, grated1/2 onion, chopped finely (or 2 shallots)1 golden beet, grated1 egg2 tablespoons flourseasoning to taste (red pepper flakes, white pepper, salt)oil or oil spray for cooking (not included in nutritional info)
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.
Serving Size: makes 6 veggie cakes
Number of Servings: 6
Recipe submitted by SparkPeople user 250KU175.
Nutritional Info 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