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!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
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
Instructions
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.
Finely dice the red bell pepper and chop the green onions and parsley.
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.
Heat a griddle or large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
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.
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.
Transfer the cooked veggie cakes to a plate lined with paper towels to drain excess oil.
Serve the griddle veggie cakes warm, with your favorite dipping sauce or a side salad.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
