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Broccoli biscuits, bell peppers and carrots with zucchini

Broccoli, Bell Pepper, Carrot, and Zucchini Veggie Cakes

Juicy vegetable cakes make a great alternative to a meat main. Don't let the idea of "veggie cakes" bring to mind dry, dull health food — these are anything but. First off, they're every bit as tasty. Second, they're wholesome and light. And on top of that, they come together quickly and easily using whatever you happen to have on hand. Serve these juicy vegetable cakes as a side to a saucy main dish, or as a meal in their own right (they're great with rice). Pair them with whatever sauces and sides you like.

wella

Recipe author

Broccoli biscuits, bell peppers and carrots with zucchini

Composition / ingredients

Servings:

Carrots

Broccoli

Bell pepper

Zucchini

Onion

Garlic

Canned corn

Egg

0.5

Starch

Fresh herbs

Salt

Dried seasonings

Breadcrumbs

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 47 % 18 g

Carbohydrates 42 % 16 g

227 kcal

GI: 38 / 6 / 56

Cooking method

Cooking time: 25 min

Step 1:

Prep the vegetables. Wash the zucchini and cut it into small pieces.
Step 2:

Peel and rinse the carrots, then cut them into manageable pieces.
Step 3:

Rinse the bell pepper and remove the seeds, stem, and inner ribs, then measure out how much you need. Cut it into small pieces, too.
Step 4:

Rinse the broccoli, pat it dry, and break it into florets — a shape that's easy to grind up.
Step 5:

Open the can of corn and measure out how much of that sweet yellow goodness you need — just don't forget to drain off the liquid it's packed in.
Step 6:

Next, add the corn, onion, and garlic to the blender, all peeled and chopped small (you can leave the garlic whole).
Step 7:

Now you can make the base for the veggie cakes. I ground up all the chopped vegetables, using a blender for the job.
Step 8:

Once everything is ground up, add the egg and starch. Mix it all together — and you can pulse it in the blender again if you like. Season with salt and your favorite spices to taste.
Step 9:

By the way, if the mixture releases a lot of liquid, squeeze it out however works best — even in cheesecloth or a sieve. Otherwise you'll end up with soft fritters instead of firm cakes.
Step 10:

I finely chopped some fresh herbs and mixed them into the base. Now it's time to shape the cakes — not too thick, not too thin. I used cookie cutters to form these neat little patties.
Step 11:

Gently coat the cakes in breadcrumbs and fry them in hot vegetable oil — but not for too long, about 3 to 5 minutes per side depending on thickness. Flip them very carefully so they don't fall apart. Serve them hot with your favorite sauce.

A few more tips: you can grind the vegetables in a meat grinder, a juicer (use the pulp for the cakes), or on a box grater. Don't let the mixture get too wet — squeeze out the excess. The egg and starch help the cakes hold their shape as they fry and give them a nice golden crust. For veggie cakes you can use all sorts of vegetables — garlic, cabbage (green, cauliflower, and so on), potato, spinach, beans, asparagus, fresh herbs, and much more. They can be fresh, frozen, or canned. Just steer clear of pickled vegetables, which don't really suit a light dish like this.