Another easy recipe to make with kids — it includes using a shredder (!), measuring, selecting herbs and spices and best of all – it’s healthy and loaded with veggies!
You can make theses ‘cakes’ with various vegetables – I’ve used zucchini, marrow, potatoes, yams, beets, turnip and cauliflower. The key tip in order for these little bundles to hold together is to squeeeeeeze all the excess liquid out, so get your hands (or your kids’ hands) ready for a workout!
- About 7 cups shredded veggies (I like potatoes, zucchini and beets best, but you can also use cauliflower, yam or marrow*)
- ½ onion, finely chopped or diced
- 1 clove garlic, minced
- 1 or 2 eggs
- ¼ cup flour (I like coconut or chickpea flour, but bean, oat or spelt flour also work)
- ½ tsp turmeric
- 2 Tbsp fresh or dried herbs, finely chopped (we mostly use thyme, basil, oregano and/or parsley -- whatever you family likes)
- sea salt and pepper to taste
- Dash cayenne pepper or chili flakes (optional)
- Collect your ingredients, two bowls, grater, knife, chopping board, and helpers (optional).
- If possible, set up your work station outside. This step is not mandatory, but it sure is nice to get a little bonus fresh air and vitamin D while you're meal prepping!
- Shred your veg (or get your helpers to) into a large bowl. I like to use the large side of the grater.
- Sprinkle with sea salt (this helps draw the excess liquid from the grated veg). Allow to sit a few minutes while you chop your onion, garlic and herbs.
- Once you've done your chopping, you'll likely notice a pool of veg liquid in your shred bowl. Dump this out (or add it to your compost broth bits in the freezer).
- One handful at a time, begin *sqeeeezing* the remaining liquid from the shredded veg. When you have squeezed all you can, add the 'dry' ball to a second bowl (the ball formation doesn't matter so much here, as you'll still need to mix in the remaining ingredients -- it's more important to get the liquid out so you don't end up with mushy cakes).
- Once you've squeezed out all the liquid you can, begin adding the remaining ingredients to the (now, fairly dry) veg shreds. Mix thoroughly.
- Form patties (I like to use a small handful-sized scoop) and flatten slightly so they're each about 3-4" in diameter. (If they're too big, they don't hold together as well)
- Patties can be fried immediately, or placed on a plate to be fried once all patties are formed, OR placed in a sealed container in the fridge to be cooked later that day or the next morning.
- When ready for cooking, heat a frying pan to medium and add oil of choice.
- Cook patties a few at a time at low-medium, frying about 7 min on each side, flipping carefully. (This waiting 7ish minutes per side is important - if you flip and poke them too soon, they may not hold as well. Be patient.)
- Add more oil if needed and continue until all patties are cooked.
- Serve warm immediately, or store in a sealed container in the fridge for up to a few days or in the freezer for up to a few weeks. Refrigerated or frozen patties can be reheated as desired.
- These veg cakes are great with salsa, lemon dill kefir, or cilantro hemp sauce.
Excess veg liquid can be dumped out or retained in the freezer for future compost broth.
When cooking outside (and inside, too, I guess) watch out for spiders… Rescue as necessary.
And that’s it! Serve warm with a sauce of your choice – I like salsa, kefir with lemon and dill or my faaavourite: cilantro hemp sauce!