VEGGIE GRIDDLE CAKES
You can serve these pancakes for breakfast or dinner! Biscuit mix is combined with yogurt, eggs, onion and bell peppers. A garnish of parsley and diced tomatoes completes the dish.
Provided by sal
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium bowl blend eggs, yogurt and biscuit baking mix.
- Heat oil in a medium skillet over medium heat. Saute onion, green bell pepper and red bell pepper, until tender; stir into batter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, garnished with parsley and tomatoes.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 68.7 g, Cholesterol 187 mg, Fat 23.6 g, Fiber 4.3 g, Protein 16.5 g, SaturatedFat 5.8 g, Sodium 1062.4 mg, Sugar 18.9 g
GRIDDLE VEGGIE CAKES
These are much like potato latkes, but without the potato. The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens. Plus, it got my picky eaters to enjoy some veggies.
Provided by LilPinkieJ
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 42.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 331.6, Carbohydrate 6.5, Fiber 1.7, Sugar 3.1, Protein 3.6
VEGGIE CAKES
Baked veggie patties instead of fried. All ready at the same time!
Provided by Kathryn Brown
Categories Vegetables
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 375 degrees. Cover baking sheet with parchment paper.
- 2. Combine all ingredients.
- 3. Form into flat patties and place on baking sheet.
- 4. Bake 10 minutes, flip patties and bake 10 minutes more.
- 5. Enjoy!
VEGGIE CORN CAKES
In Fountaintown, Indiana, Cindy Neville whips up these pretty brown pancakes chock-full of corn and vegetables and a zippy hint of hot pepper sauce for extra spice at mealtime.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended., Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream.
Nutrition Facts : Calories 223 calories, Fat 3g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 498mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
TOFU VEGGIE CORN CAKES
Yield 12 corn cakes
Number Of Ingredients 12
Steps:
- 1. Place the tofu, water, garlic, baking powder, and salt in a blender or food processor and blend until sooth and creamy. Transfer to a medium bowl, add all the remaining ingredients except the oil, and mix well. 2. Heat half the oil in a large skillet over medium-high heat. Drop heaping tablespoons of batter onto the hot skillet and cook 3 to 4 minutes or until brown on the bottom. Turn over and brown the other side. Remove the cakes to a platter and continue with the remaining batter. (In order to hold their shape without falling apart, the cakes must be small.) 3. Serve the cakes hot or at room temperature.
Nutrition Facts : Nutritional Facts Serves
VEGGIE CORN CAKES
Steps:
- In a large bowl, combine the first five ingredients. Combine the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended. Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream. NOTE: We used sugar and not sugar substitute. Also, did not use green pepper and added extra milk to make thinner.
JAPANESE VEGGIE CAKES (O KONOMI YAKI)
I can't tell you how good these are. From White Grass Cafe Cookbook, from Davis, West Virginia. It's my favorite cookbook yet, focusing on natural foods. Serve with Hot Oriental Dipping Sauce that I will post as well.
Provided by sacredmama
Categories Spinach
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oils in wok or large saucepan.
- Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
- Transfer to a bowl and cool.
- Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
- Spoon batter into lightly oiled skillet, making 3 inch cakes.
- Saute until golden
- Sprinkle with sesame seeds.
- These can be kept warm in the oven until all cakes are ready to be served.
Nutrition Facts : Calories 488.5, Fat 25.7, SaturatedFat 5, Cholesterol 279, Sodium 1301.3, Carbohydrate 46.8, Fiber 14.3, Sugar 15.6, Protein 25.5
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