Garden Vegetable Cakes

These mouth-watering patties packed full of vegetables take the cake in terms of flavor and color over other burgers!

Ingredients

• 1/4 Cup grated Parmesan cheese
• 1/3 Cup all purpose flour
• 1/2 Tsp baking powder
• 1/4 Tsp dill weed
• 1/4 Tsp each salt and pepper
• 4 Eggs (or 1 cup egg substitute)
• 2 Tbsp minced green onion with tops
• 2 Tsp lemon juice
• 1 Clove garlic or 1/4 teaspoon garlic powder
• 1 1/2 Cups shredded vegetables (unpeeled zucchini [drained and pressed], potato, carrots, bell pepper, celery, sweet potato or yam)

Directions

Step 1

In medium bowl, stir together cheese, flour, baking powder, dill weed, salt and pepper.

Step 2

Beat in eggs, green onions, lemon juice and garlic until well blended. Stir all shredded vegetables into the batter.

Step 3

Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Lightly spray or oil with cooking spray. For each vegetable cake, pour 1/3 cup batter onto hot skillet or griddle. Cook on both sides until golden brown. Serve warm.

Step 4

Refrigerate leftovers within 2 hours

Utensils Needed

• Sharp knife
• Cutting board
• Measuring cups
• Measuring spoons
• Medium bowl
• Grater or vegetable shredder
• Skillet or griddle
• Spatula
• Mixing spoon
• Fork

NUTRITION FACTS

Serving Size: 2 Cakes

Nutrients	Amount
Calories	150
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	170 mg
Sodium	370 mg
Total Carbohydrates	15 g
Dietary Fiber	1 g
Total Sugars	2 g
Added Sugars	0 g
Protein	9 g