Veggie Cakes

Dedicated to providing delicious nutrient-dense recipes.

Veggie Cakes              

make ahead of time and heat in the morning.

(makes 6-7)

  • 1 cup grated zucchini/squash, washed, trimmed, and grated (shredding attachment on food processor or cheese grater work well.
  • ½ cup beets, grated like above
  • ½ cup carrots, grated like above
  • 2 eggs, lightly beaten
  • ½ small onion, finely chopped
  • 1 cup almond flour
  • sea salt and pepper
  • pinch of cayenne pepper
  • 2 tablespoons butter (or olive oil if dairy free)
  • 2 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand ½ hour.  Rinse well and squeeze dry in a towel.  Mix with eggs, onion, almond flour,  and cayenne pepper… season to taste.   Form into cakes and sauté in butter/coconut oil.