Caulifower Zucchini cakes

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 32.8
  • Total Fat: 0.8 g
  • Cholesterol: 23.1 mg
  • Sodium: 14.0 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.9 g

View full nutritional breakdown of Caulifower Zucchini cakes calories by ingredient
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These are a great substitute for potato cakes and make a great side. These are a great substitute for potato cakes and make a great side.
Number of Servings: 16


    4 cup cauliflower
    1.5 cup shredded zucchini
    1 small onion chopped finely
    .5 cup flour
    2 eggs
    salt/pepper to taste


They are really could even add some cheese if you time I may try that.


First I steamed the caulifower then let them cool. Once cooled I mashed them with a mashed potato smasher (if that is the proper name for it?!), once mashed I added the shredded zucchini and chopped onion, mixed well. The beat the two eggs and added them to the veggie mix, then the flour and salt/pepper. I also added a little bit of paprika and garlic powder, but did not add them to the calorie count.
Once you have your batter, then place a large skillet on medium heat. I used cooking spray to prevent sticking, but you can use whatever you like (but remember to account for what you decide to use in the calories). Once the skillet is heated, I used a 1/4 c cup to scoop out the batter and place it on the skillet, then just used the bottom of the cup to smash down the batter to even out the cake. Let cook until nice and brown, then flip once and brown the other side.
Serving Size: .25 cup per cake, makes 16 in batch

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