Stacked Veggie Cakes featured on plate spinach zucchini sweet potato cauliflower broccoli

So this started with just spinach cakes. And then I realized Abby (my 14 mo. old) loveeeed them!  So we tried a bunch of different veggies and they are all equally DELISH!

Zucchini Cakes stacked high!

What a fun and convienient way to squeeze some veggies into your day.
We seriously ate these everyday for breakfast and lunch for a week!

Those lightly crisp, pan fried edges… so charming 🙂

Veggie Cakes featured on plate spinach zucchini sweet potato cauliflower broccoli
Veggie Cakes featured on plate spinach zucchini sweet potato cauliflower broccoli
Veggie Cakes featured on plate spinach zucchini sweet potato cauliflower broccoli Veggie Cakes featured on plate spinach zucchini sweet potato cauliflower broccoli
Veggie Cakes featured on plate spinach zucchini sweet potato cauliflower broccoli
veggie cakes on a fork

These are winning combos you MUST try;
Breakfast: Top your veggie cake with a dippy egg & hummus (or almond butter)
Lunch: Top your veggie cake with chicken breast & avocado

For my dear little Abby, I would just lightly cut a veggie cake onto her tray and she would stuff her face like it was CHOCOLATE cake! 🙂

spinach zucchini cake with hummus
spinach zucchini cake with hummus

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Stacked veggie cakes

Veggie Cake Mania! Spinach, Zucchini, Sweet Potato, Cauliflower…

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6

Description

SO Simple, but delicious and nutritious veggie cakes! No veggie was left behind 🙂 Zucchini, Broccoli, Cauliflower.. you pick your favorite!


Ingredients

  • 2 cups Vegetables, mashed or shredded
  • 1 egg
  • ¼ cup Onion, diced
  • ¼ cup Flour
  • ¼ cup Monterey Jack Cheese, shredded
  • Olive Oil
  • Salt

Instructions

  1. Combine the first 5 ingredients in a bowl, season with salt to taste, stir to combine.
  2. Form patties about 4” round and ½” thick.
  3. Heat 2 tbs. in a large skillet over medium heat.
  4. Place patties in skillet and cook until golden brown on the bottom, about 5 mins.
  5. Flip and cook another few minutes until golden brown.
  6. Serve warm and enjoy.

Notes

This recipe works really well with most types of frozen vegetables. The 1 pound bags are about 2 cups worth. Plus you can buy pre-chopped or already riced vegetables to save the steps of doing that.

For sweet potato or regular potato cakes, you need to use leftover mashed potatoes that have been in the fridge over night. Fresh potatoes are too watery and your cakes will fall flat and floppy.