Skip to main content

VEGGIE CAKES

INGREDIENTS

  • 2 cups broccoli, grated
  • 3 large zucchini, grated and drained
  • 6 large carrots, grated
  • 1 onion, diced and sautéed (optional)
  • 1 cup corn kernels
  • 5 eggs
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup breadcrumbs, I used panko
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup Parmesan cheese, grated
  • oil for pan

INSTRUCTIONS

  1. Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
  2. Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
  3. Set the drained zucchini aside.

MAKE THE CAKES

  1. In a large bowl, mix flour, baking powder, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
  2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
  3. Heat a saute pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so) and swirl to coat the bottom of the pan.
  4. Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
  5. Cook for 3 - 4 minutes on each side, turning down the heat if they begin to brown too quickly.
  6. Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
  7. Repeat until mixture is gone!


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

THE BEST EVER DEVILED EGGS

Ingredients 6 large eggs 2 1/2 tablespoons mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon prepared mustard 1/8 teaspoon salt dash of fresh black pepper garnish: paprika Instructions Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika. Recipes Source :  Click Here
Post a Comment
Read more

Oven Baked Chicken Breast

Ingredients 4 7 to 8 oz boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin Instructions Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! Recipes Source :  Click Here
Post a Comment
Read more

Twice Baked Breakfast Potatoes

INGREDIENTS   2 medium russet potatoes, scrubbed and pricked with a fork all over 2 tablespoons unsalted butter 3 tablespoons heavy cream 4 rashers cooked bacon 4 large eggs ½ cup shredded cheddar thinly sliced chives salt and pepper to taste INSTRUCTIONS   Preheat oven to 400˚F. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center. Remove and allow potatoes to cool for about 15 minutes. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl. Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together. Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on). Add 1 rasher bacon to each half and top with a raw egg. Place potatoes onto a baking sheet and retu...
Post a Comment
Read more