I make lots of food that friends ask about sometimes, so I thought I’d start posting some of them here. This one is for veggie cakes.
There are lots of variations on this, but here’s how I do mine. Feel free to steal, use, and enjoy!
Shred up the veggies however you like. If you are using a shredder, like, by hand, use the larger side.
Dump the shredded veggies into a large mixing bowl. If you have the time and feel like doing it, you can put the veggies into a cheese cloth and squeeze out the moisture. I never do and they always seem to turn out a-ok.
Crack the 3 eggs into the veggies and mix.
Add 1/4c of the almond flour, mix, then check it. Is it still really wet? Add some more if so. You want it to where it will hold together.
Get your large pan going over medium heat. Get about 1/4” of oil in the pan. Let it heat for a good 2 minutes or so (depending on how thick your cookware is, you might wait less or more).
Using an ice cream scooper or table spoon, get a blob of the mixture and put it in the pan. Flatten it with the spatula. Don’t crowd them.
Cook for about 2 minutes on each side or until goldeny brown. Yum!
Remove from pan and place on your draining station.
Sprinkle with salt or whatever other spices you might like.
Yield: This should make about 18, give or take a few.
These will keep for about a week in the fridge and are great with breakfasts to get some extra veggies in. You can also do use another root vegetable combination that you might find appealing.
If you are interested in nutritional data on these, here’s what they look like, but keep in mind that I didn’t know how to accurately represent how much of the cooking fat made it in, so I would guess they would be slightly higher in fat than this site indicates.
This entry was posted in Uncategorized and tagged Recipe, Veggie Cakes on January 8, 2011 by bgoldstein.