Are you looking for a delightful, healthy, and flavorful dish that’s perfect for lunch, dinner, or even as a snack? Look no further than veggie cakes!
These little patties are packed with fresh vegetables, herbs, and spices, combining textures and tastes that will please both vegetarians and meat-lovers alike. Whether you’re a seasoned cook or a kitchen newbie, this recipe is incredibly simple yet impressive, making it a fantastic go-to meal for busy weekdays or weekend gatherings.
Veggie cakes are versatile, allowing you to customize them with your favorite veggies and seasonings. They’re also an excellent way to sneak more nutrients into your diet without sacrificing flavor.
Plus, they make a great companion to a variety of sides or dips, turning any meal into a wholesome feast. In this post, I’ll guide you through a detailed recipe for making scrumptious veggie cakes, share helpful tips, and suggest some delicious serving ideas.
Ready to get cooking?
Why You’ll Love This Recipe
Veggie cakes are a fantastic way to enjoy vegetables in a new form. Unlike plain steamed veggies, these patties offer a crispy outside with a tender, flavorful inside.
They’re perfectly portable, making them great for packed lunches, picnics, or quick snacks.
This recipe uses common pantry ingredients and fresh vegetables that you can easily swap based on what’s in season or what you have on hand. It’s also naturally vegetarian and can be made vegan with just a couple of simple substitutions.
Best of all, these cakes come together quickly and can be cooked in under 30 minutes. They’re also freezer-friendly, so you can make a batch ahead and enjoy them whenever the craving strikes!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrots | 1 cup, grated | Fresh and finely grated |
| Zucchini | 1 cup, grated | Drain excess moisture |
| Potato | 1 medium, boiled and mashed | Acts as a binder |
| Onion | 1 small, finely chopped | Red or white onion works |
| Garlic | 2 cloves, minced | Adds flavor depth |
| Breadcrumbs | ½ cup | Use gluten-free if preferred |
| Chickpea flour (besan) | ¼ cup | Helps bind and add protein |
| Fresh parsley or cilantro | ¼ cup, chopped | Fresh herbs enhance flavor |
| Ground cumin | 1 tsp | Warm, earthy spice |
| Red chili flakes | ½ tsp | Optional for heat |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground preferred |
| Olive oil or vegetable oil | For frying | Enough to shallow fry |
Equipment
- Large mixing bowl – to combine all ingredients
- Grater – for shredding vegetables
- Non-stick frying pan or skillet – for cooking the cakes
- Spatula – to flip the cakes carefully
- Measuring cups and spoons – for precise ingredient quantities
- Potato masher or fork – to mash the potato
- Plate lined with paper towels – to drain excess oil
Instructions
- Prepare the vegetables: Grate the carrots and zucchini using a fine grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step prevents soggy cakes.
- Boil and mash the potato: Peel and boil the potato until tender, about 10-15 minutes. Mash it smoothly with a fork or masher.
- Mix the base: In a large mixing bowl, combine the grated carrots, squeezed zucchini, mashed potato, chopped onion, and minced garlic.
- Add binding ingredients and seasoning: Stir in the breadcrumbs, chickpea flour, chopped parsley or cilantro, ground cumin, red chili flakes (if using), salt, and black pepper. Mix everything well until the mixture holds together when pressed.
- Shape the cakes: Scoop about 3 tablespoons of the mixture and form it into small round patties, roughly 2-3 inches in diameter. You should get about 8-10 cakes depending on size.
- Heat the oil: In a non-stick skillet, heat enough olive oil over medium heat for shallow frying. The oil should be hot but not smoking.
- Cook the veggie cakes: Place the patties carefully in the pan, leaving space between each. Fry for 3-4 minutes per side or until golden brown and crispy. Flip gently with a spatula to avoid breaking.
- Drain excess oil: Transfer the cooked cakes to a plate lined with paper towels to absorb any extra oil.
- Serve warm: Enjoy the veggie cakes while hot or at room temperature with your favorite dip or salad.
Tips & Variations
“To keep your veggie cakes from falling apart, make sure to squeeze out excess moisture from zucchini and use chickpea flour as a sturdy binder.”
If you want to make these cakes vegan, simply ensure your breadcrumbs are egg-free (most are) and avoid adding any dairy.
Feel free to experiment with different veggies like corn, peas, or bell peppers for extra color and flavor. You can also add some nutritional yeast for a cheesy note or a splash of soy sauce for umami depth.
For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko.
Want to bake instead of fry? Place the patties on a lined baking sheet, brush with oil, and bake at 375°F (190°C) for about 20 minutes, flipping halfway through.
For more creative plant-based recipes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Food Processor Recipes for Easy Healthy Meals.
Nutrition Facts
| Nutrient | Per Serving (2 cakes) |
|---|---|
| Calories | 160 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 300 mg |
Serving Suggestions
Veggie cakes are incredibly versatile and pair well with a variety of accompaniments. Try serving them with a fresh green salad and a tangy yogurt or tahini-based sauce for a light meal.
They also make a perfect burger substitute when served inside a bun with lettuce, tomato, and vegan mayo. For a Mediterranean twist, accompany them with hummus and pita bread.
For a delicious dip, consider a homemade avocado crema or a spicy tomato chutney. If you enjoy exploring diverse cuisines, these veggie cakes can complement Indian-style dishes beautifully – check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious for more inspiration!
Conclusion
Making veggie cakes at home is a rewarding experience that combines simple ingredients into a tasty, nutritious treat. Their crispy texture and bright flavors will quickly make them a favorite in your recipe collection.
Whether you’re cooking for family, friends, or just yourself, these cakes offer a satisfying way to enjoy vegetables without any fuss.
With the flexibility to customize ingredients and cook methods, veggie cakes can be a meal, side, or snack for any occasion. Don’t be afraid to experiment with herbs, spices, and dips to create your own signature version.
For more delicious plant-based ideas, explore our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor and Recipe Vegetarian Chopped Liver Made Easy and Delicious. Happy cooking and enjoy your veggie cakes!
📖 Recipe Card: Veggie Cakes
Description: Delicious and healthy veggie cakes packed with fresh vegetables and herbs. Perfect as a snack or a light meal.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 6 cakes
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup finely chopped onion
- 1/2 cup corn kernels
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Grate zucchini and carrot, then squeeze out excess moisture.
- In a bowl, combine grated vegetables, onion, corn, breadcrumbs, parsley, garlic, egg, cheese, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Heat olive oil in a skillet over medium heat.
- Form mixture into 6 small patties.
- Cook patties for 4-5 minutes on each side until golden brown.
- Remove from skillet and drain on paper towels.
- Serve warm with your favorite dipping sauce.
Nutrition: Calories: 180 kcal | Protein: 8 g | Fat: 10 g | Carbs: 15 g
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