Griddle Veggie Cakes
Crisp, golden, and bursting with fresh garden flavors, these Griddle Veggie Cakes are the ultimate vegetarian delight! Made with nutrient-packed zucchini, carrot, and red bell pepper, these savory cakes are perfectly seasoned with garlic, parsley, and a touch of Parmesan cheese for a delectable bite. The combination of grated vegetables, breadcrumbs, and egg creates a tender yet crispy texture that’s cooked to perfection on a hot griddle. Quick and easy to make in just 35 minutes, they’re a wholesome option for an appetizer, snack, or light main dish. Serve these veggie-packed patties warm with your favorite dipping sauce or alongside a vibrant side salad for a meal that’s as satisfying as it is healthy. Perfect for meatless Mondays or any time you crave a veggie-forward dish!
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Ingredients
- 1 medium zucchini
- 1 large carrot
- 1 small red bell pepper
- 3 stalks green onion
- 2 tablespoons, chopped fresh parsley
- 0.5 cup all-purpose flour
- 0.5 cup breadcrumbs
- 1 large egg
- 0.25 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, for cooking olive oil
Directions
Step 1
Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible.
Step 2
Finely dice the red bell pepper and chop the green onions and parsley.
Step 3
In a large mixing bowl, combine the grated zucchini, carrot, bell pepper, green onions, parsley, flour, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
Step 4
Heat a griddle or large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Step 5
Scoop 1/4 cup of the veggie mixture and form it into a patty shape. Place the patty onto the hot griddle. Repeat with the remaining mixture, working in batches if necessary.
Step 6
Cook the veggie cakes for 3-4 minutes on each side, or until golden brown and crispy. Add the remaining tablespoon of olive oil to the griddle as needed.
Step 7
Transfer the cooked veggie cakes to a plate lined with paper towels to drain excess oil.
Step 8
Serve the griddle veggie cakes warm, with your favorite dipping sauce or a side salad.
Nutrition Facts
| Serving size | (643.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1009.7 |
| Total Fat 46.4g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 239.5mg | 0% |
| Sodium 4399.6mg | 0% |
| Total Carbohydrate 120.4g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 24.8g | |
| Protein 33.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 388.1mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1160.7mg | 0% |
Source of Calories