Veggie Cakes

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!!

Veggie Cakes

Makes 12

• 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

1. 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.
2. In a food processor, pulse broccoli and carrots into smaller pieces. Add to a large mixing bowl.
3. 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.
4. Add zucchini to broccoli and carrots. Add corn and green onions.
5. In a medium bowl, mix flour, baking powder, Panko breadcrumbs and cheese if using.
6. Add flour mixture to the vegetable mixture and toss thoroughly to coat each piece of vegetable with flour mixture. 
7. In a small bowl, whisk eggs slightly. Pour over vegetable and flour mixture and stir to combine
8. In a medium non-stick skillet over medium-high heat, heat extra virgin olive oil.
9. 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.
10. Cook 3 to 4 minutes on each side until golden brown, careful not burn either side
11. Remove cooked cake to a cooling rack or on paper towels and allow to cool. Cook additional cakes in similar batches.
12. 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