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These Gluten-Free Veggie Cakes are a wholesome mix of grated zucchini, carrots, broccoli, and green onions, lightly spiced with cumin and curry powder to give the veggie cakes a Middle Eastern flair. They are not only crispy and delicious but also a nutritious choice for any meal.
Why You’ll Love These Gluten-Free Veggie Cakes
Veggie cakes are easy, affordable, and tasty perfect for light lunches, quick breakfasts, or satisfying snacks. They pair wonderfully with various dips or plain Greek yogurt and can even replace bread when serving soups or stews. These cakes are a great way to incorporate more vegetables into your diet.
Key Ingredients in Veggie Cakes
zucchini
carrots
broccoli
green onions
eggs
chickpea (gram) flour
Parmesan cheese
ground cumin
curry powder
Sea salt and black pepper
Olive oil
Preparing Zucchini For Veggie Cakes
To prevent soggy veggie cakes, it’s crucial to drain the zucchini properly. Here are two methods to do so:
Salt and Squeeze Method: Sprinkle a bit of salt over the grated zucchini, mix well, and let it sit for about 15 minutes. Afterward, squeeze out the excess water from the zucchini.
Colander Method: Place the grated zucchini in a colander, place a heavy object (like a bowl of water) on top, and allow the zucchini to drain.
Grating the Vegetables
Use a food processor for quick and efficient grating, or use a box grater if you don’t have a food processor.
Easy Recipe Preparation
In a large bowl, combine the grated vegetables with eggs and spices. Mix thoroughly.
Stir in the chickpea flour and Parmesan cheese.
If desired, you can prepare the veggie mixture in advance and store it in the refrigerator for up to eight hours.
Cooking the Veggie Cakes
Heat olive oil over medium-high heat in a skillet.
Shape the mixture into cakes. For lunch or breakfast, form cakes about 3 inches in diameter. For snacks or appetizers, make them smaller.
Cook the cakes for about 2 minutes on each side, or until they are crispy and golden brown.
Transfer the cakes to a baking tray and bake at 375°F (190°C) for about 12 minutes. For smaller cakes, reduce the baking time to about 8 minutes.
Freezing and Reheating
Yes, you can freeze the veggie cakes! Place the cooked patties between pieces of parchment paper and store them in small freezer bags. To reheat, thaw them in the refrigerator overnight and warm them in a hot oven for about 3 minutes. They can also be served at room temperature.
Serving Suggestions
Some of my favorite dips to serve with these gluten-free veggie cakes are:
These veggie cakes are a hit with everyone who tries them. They offer a satisfying crunch with a flavorful, spiced kick. The chickpea flour adds a nice texture, while Parmesan cheese gives them satisfying richness.
Whether you’re looking for a nutritious addition to your meals or a tasty snack, these veggie cakes are versatile and satisfying. Plus, they freeze and reheat wonderfully, making them a convenient option for busy days. Enjoy experimenting with different dips and accompaniments!
Sprinkle the zucchini with a little salt. After about 15 minutes, squeeze any excess water from the zucchini. Zucchini is very watery and needs to be drained. Otherwise, the cakes end up soggy
3.
In a large bowl combine zucchini, carrots, green onions, garlic, eggs, salt, cumin, curry powder and cayenne pepper. Add flour and parmesan cheese and thoroughly mix
4.
Heat a large skillet over medium-high heat. Add olive oil.
5.
Using a scoop or a large spoon drop mixture into the skillet, flatten slightly to form a patty. Do not crowd the pan. I did four patties at a time using a large skillet. Cook for about 2 minutes per side. Then place on a baking tray. This gives the patties a crispy coating. Repeat until all mixture is gone
6.
Place the tray in the oven and bake for 12 minutes, until the patties are golden brown. The cooking time depends on the size of the patties.
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