Griddle Veggie Cakes Recipes

VEGGIE CAKES

Steps:

• Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
• Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
• Set the drained zucchini aside.
• In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
• Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
• Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
• Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
• Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
• Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
• Repeat until mixture is gone!

GRIDDLE VEGGIE CAKES

Steps:

• In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
• Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
• Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
• Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
• Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
• Keep warm in a low oven (250°F) until all cakes are made, if desired.

SAVORY CORN GRIDDLE CAKES

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

CORNMEAL GRIDDLE CAKES

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)

Steps:

• Mix flour with water in medium size bowl.
• Stir eggs and vegetable ingredients in the batter.
• Heat oil on a griddle, a hot plate, or in a large skillet.
• Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
• Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
• Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
• Top the griddle cakes with the remaining ingredients evenly.

LOW CALORIE VEGGIE CAKES/PATTIES

Steps:

• Mash the potatoes and mix it with the vegetable ingredients in a bowl.
• Gradually add all the seasoning and continue to mix until it seems evenly all over.
• Shape the ingredients into 12 individual balls, then flatten them out to approximately 1-2 cm thick patties.
• Heat a small amount (1 tablespoon) vegetable or canola oil in a non-stick pan and make sure it's approximately evenly covered.
• Fry 2-3 patties at a time (more or less depending on your pan size) for about 2-3 minutes (both sides) and keep frying/flipping them util both sides are brown-black in colour. Add more oil if needed (NOTE: The patties might be hard to flip or stick to the pans since only small amounts of oil is used to make it healthier, so becareful).
• Serve as is or with your favourite sauce, dip etc, or use them to fill your sandwiches. Enjoy!