Veggie Cakes
Delicious and nutritious veggie cakes made with vibrant vegetables and comforting mashed potatoes. Perfect for family dinners or as a quick snack.
Ingredients
Vegetable Mixture
- 1 cup grated carrots Ensure freshness for the best flavor.
- 1 cup finely chopped bell peppers
- 1 cup chopped spinach
- 1 cup cooked and mashed potatoes Great for using leftovers.
Binding and Seasoning
- 1/2 cup breadcrumbs
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 whole egg Substitute with flaxseed egg for a vegan option.
Frying
- as needed tablespoon Oil for frying Use enough to cover the bottom of the pan.
Instructions
Preparation
- Gather all your ingredients and prep your vegetables.
- In a mixing bowl, combine the grated carrots, chopped bell peppers, chopped spinach, and mashed potatoes.
- Add breadcrumbs, cumin powder, salt, black pepper, and the egg. Mix everything together until well combined.
- Form the mixture into small patties, about the size of your palm.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry the veggie cakes for 3-4 minutes on each side, or until they are golden brown.
- Serve them hot with your favorite dipping sauce.
Notes
These veggie cakes can be served hot or at room temperature. Pair with dipping sauces like yogurt sauce or ketchup, or serve atop a fresh green salad.