Veggie Cakes
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
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 squashesNumber 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)
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.
Serving Size: makes 6 veggie cakes
Number of Servings: 6
Recipe submitted by SparkPeople user 250KU175.
