When You Don’t Want a Whole Meal
I admit that sometimes “meals” are too much, especially during pregnancy. I find that women, especially toward the end of pregnancy, want to have something satisfying to eat but not be bothered with a full meal. As the baby grows and delivery comes closer, women often report a decreased appetite or report craving certain foods but only being able to eat a small portion of it. It’s all normal! However, as a pregnant woman, you still needs adequate nutrition, calories and energy regardless of what stage of pregnancy you are in.
I came up with these super easy vegetable cakes to help satisfy hunger and provide the energy a woman needs. These cakes are loaded with good stuff: vegetables, some needed carbs, lots of flavor, and lots of flavor and texture. They can be used as a lunch, a light dinner, or a snack.
How to Make Them Work for Everyone
These cakes work for the whole family: they are perfect for anyone and can also do double duty as a party meal, hors d’oeuvres, or even as a side dish to a roasted meat or on top of salad. These cakes can be used as a breakfast by simply adding a poached or fried egg on top or made into a simply sandwich by putting one between two slices of multigrain bread and topping with olive oil or you’re a light coating of your favorite sandwich spread.
These cakes can be made in any size so they can serve as an entrée or a perfect appetizer. Change up the type of vegetables used or experiment with different dipping sauces—the possibilities are endless!!
- 1 cup grated broccoli (about 1 or 2 stems and heads)
- 3 carrots, grated
- 2 medium zucchinis, grated and drained
- 1 teaspoon salt
- 1 cup frozen yellow corn, thawed and drained
- 2 green onions, finely diced
- 3 eggs
- ½ teaspoon black pepper
- ½ cup Panko breadcrumbs
- ½ cup all purpose flour (or whole wheat flour)
- ½ teaspoon baking powder
- ½ cup fresh grated Parmesan cheese (optional)
- 2 tablespoons extra virgin olive oil
- Place grated zucchini into a colander or strainer and add salt. Cover with a paper towel and weight down (e.g. with a can of tomatoes or another heavy kitchen item). Allow to sit and drain for 30 minutes to 1 hour.
- In a food processor, pulse broccoli and carrots into smaller pieces. Add to a large mixing bowl.
- After the zucchini has drained, wrap in kitchen towel or bundle of paper towels and squeeze out as much liquid as possible. Re-wrap often and squeeze immediately until no more liquid comes out.
- Add zucchini to broccoli and carrots. Add corn and green onions.
- In a medium bowl, mix flour, baking powder, Panko breadcrumbs and cheese if using.
- Add flour mixture to the vegetable mixture and toss thoroughly to coat each piece of vegetable with flour mixture.
- In a small bowl, whisk eggs slightly. Pour over vegetable and flour mixture and stir to combine
- In a medium non-stick skillet over medium-high heat, heat extra virgin olive oil.
- Using an ice cream scooper or large spoon, spoon ½ cup of vegetable mixture and form into patties. Drop into heated oil and flatten slightly to create an even cooking surface.
- Cook 3 to 4 minutes on each side until golden brown, careful not burn either side
- Remove cooked cake to a cooling rack or on paper towels and allow to cool. Cook additional cakes in similar batches.
- Serve warm with a fresh salad, fruit, quinoa, rice, or steamed edamame. Store in refrigerator for up to 3 days and reheat as needed or freeze in an airtight container for up to 2 months.
Featured photo by Louis Hansel