Griddle Veggie Cakes

Crisp, golden, and bursting with fresh garden flavors, these Griddle Veggie Cakes are the ultimate vegetarian delight! Made with nutrient-packed zucchini, carrot, and red bell pepper, these savory cakes are perfectly seasoned with garlic, parsley, and a touch of Parmesan cheese for a delectable bite. The combination of grated vegetables, breadcrumbs, and egg creates a tender yet crispy texture that’s cooked to perfection on a hot griddle. Quick and easy to make in just 35 minutes, they’re a wholesome option for an appetizer, snack, or light main dish. Serve these veggie-packed patties warm with your favorite dipping sauce or alongside a vibrant side salad for a meal that’s as satisfying as it is healthy. Perfect for meatless Mondays or any time you crave a veggie-forward dish!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium zucchini
• 1 large carrot
• 1 small red bell pepper
• 3 stalks green onion
• 2 tablespoons, chopped fresh parsley
• 0.5 cup all-purpose flour
• 0.5 cup breadcrumbs
• 1 large egg
• 0.25 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons, for cooking olive oil

Directions

Step 1

Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible.

Step 2

Finely dice the red bell pepper and chop the green onions and parsley.

Step 3

In a large mixing bowl, combine the grated zucchini, carrot, bell pepper, green onions, parsley, flour, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.

Step 4

Heat a griddle or large non-stick skillet over medium heat and add 1 tablespoon of olive oil.

Step 5

Scoop 1/4 cup of the veggie mixture and form it into a patty shape. Place the patty onto the hot griddle. Repeat with the remaining mixture, working in batches if necessary.

Step 6

Cook the veggie cakes for 3-4 minutes on each side, or until golden brown and crispy. Add the remaining tablespoon of olive oil to the griddle as needed.

Step 7

Transfer the cooked veggie cakes to a plate lined with paper towels to drain excess oil.

Step 8

Serve the griddle veggie cakes warm, with your favorite dipping sauce or a side salad.

Nutrition Facts

Serving size	643.9 grams (643.9g)

Amount per serving	% Daily Value*
Calories	1010

Total Fat 46.40g	59%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 4.80g
Cholesterol 240mg	80%
Sodium 4400mg	191%
Total Carbohydrate 120.40g	44%
Dietary Fiber 11.20g	40%
Total Sugars 24.80g
Protein 33.50g	67%

Vitamin D 54IU	269%
Calcium 388mg	30%
Iron 9mg	49%
Potassium 1161mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 13.0%

Carbs: 46.6%