Zucchini-Cauliflower Cakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 102.1
  • Total Fat: 6.6 g
  • Cholesterol: 39.0 mg
  • Sodium: 178.5 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Zucchini-Cauliflower Cakes calories by ingredient
Submitted by:

Introduction

My own creation My own creation
Number of Servings: 22

Ingredients

    650 grams Zucchini, shredded
    612 grams Cauliflower, shredded
    1 Tbsp minced garlic
    128 grams Onions, minced
    3 cups Shredded Cheese, any variety or combination
    1/2 cup (30 g) Panko Bread Crumbs (seasoned or plain)
    3 large Eggs
    184 grams Egg substitute (1 serv = 3 Tbsp = 46 grams)
    1 1/2 tsp Original Spike Seasoning, or any seasoning you like
    4 tsp olive oil

Tips

I serve mine plain, but they are also good with a dab of salsa or sour cream.


Directions

PLACE shredded zucchini & cauliflower in cheesecloth or a towel and squeeze as much liquid out as possible. Transfer to a large bowl.

PREHEAT the oven to 350 degrees. Spray a little oil on a large baking sheet and place it in the oven.

ADD all remaining ingredients to the bowl, except oil, and stir to thoroughly combine

HEAT a large fry pan over medium high heat. When hot add a little oil and then drop mixture by ice cream scoop into the pan (about 4 at a time). Press down slightly on each mound and cook for 2-2 1/2 minutes. Flip and continue cooking for an additional 2 minutes.

TRANSFER the cooked cakes to the oven and repeat with the remaining mixture.

THE veggie cakes my be served immediately, refrigerated, or frozen. Cakes may be reheated in the microwave, in a warm oven or a frying pan on medium low heat.

ENJOY!



Serving Size: Makes 22 cakes (about 68 grams each pre-cooked weight)

Number of Servings: 22

Recipe submitted by SparkPeople user DILBERTA.

Rate This Recipe