VEGGIE CAKES
Indian
spiced vegetable cakes with chickpeas are packed with a bold flavor and healthy
ingredients in every bite!
INGREDIENTS
- 5 eggs
- 6 large carrots, grated
- 2 tsp salt
- 3 large zucchini, grated and drained
- 1/2 tsp pepper
- 1/2 cup flour
- 1/2 tsp baking powder
- 2 cups broccoli, grated
- 1 cup corn kernels
- 1/2 cup Parmesan cheese, grated
- 1 onion, diced and sautéed (optional)
- 1/2 cup breadcrumbs, I used panko
- oil for pan
INSTRUCTIONS
First, grate
the zucchini, sprinkle with 1 teaspoon of salt and put in a fine mesh colander.
Place a bowl or plate on the zucchini and weigh it down. I stacked 3 boxes of
diced tomatoes on top and it worked.
Then, let
stand at least 30 minutes, up to 1 hour. Once drained, wrap it in a clean cloth
or piece of gauze and TIGHTEN! Even more water will come out, we want it as dry
as possible!
Reserve the
drained zucchini.
MAKE THE
CAKES
First, in a
large bowl, combine the flour, baking powder, bread crumbs and cheese. Add all
the vegetables and mix to combine, making sure to break the zucchini and coat
with the flour mixture.
Then, crack
the eggs in a small bowl, give a small whisk and pour over the vegetable
mixture. Mix to combine well.
Heat a
skillet over medium-high heat, add a drizzle of oil (about a teaspoon) and stir
to coat the bottom of the pan.
Using a
spoon (or a large spoon), place the mixture in the hot pan and flatten it with
your fingers to form a patty.
Cook for 3
to 4 minutes on each side, lowering the heat if they start to brown too
quickly.
Remove from
the pan on a cooling rack located inside a baking sheet or baking sheet lined
with paper towel.
Repeat until
the mixture is gone! Happy Cooking Time.
