Summertime in a little cake

Such freshness in a little cake. Shredded zucchini, onions and carrots. Great snack or side dish.


Vegetable Cakes

1 Medium sized Zucchini, shredded – approx. 3 Cups
1/4 to 1/2 Cup red Onion, finely chopped
1/2 Cup Shredded Carrots (cook with a little bit of water in the micro to take off a bit of the crunch)
1/4 Cup Flour
1/2 tsp Baking Powder
1/2 Cup Shredded Parmesan
1 Lightly Beaten Egg
1/4 tsp. salt

Put the zucchini in a dish towel and squeeze dry. Put aside in a large bowl. Squeeze onions in towel and put on top on zucchini pile. Lastly pile the carrots in the towel and squeeze dry as well. Do not do these together for the colors may bleed into another. Put the remaining ingredients in and mix it all together.

Heat up your non-stick frying pan to medium to high heat. Using a 1/4 cup measuring cup as a guide scoop out patties and cook about 3 minutes on each side or until lightly browned.
You may have to use some oil if your pan is nonstick. I didn't need any oil.


If you take the turner and gently form the patties' edges they will look like the above picture. But if you flatten out your 'cakes' with the turner, they will look like this:

Either way, taste the same. Go for whichever cake you like. Lightly brown and they are cooked. So yummy with a little sour cream. Perfect little guilt free side dish to your summer grilled steak!

Enjoy!