VEGGIE CAKES

INGREDIENTS

• 2 cups broccoli, grated
• 3 large zucchini, grated and drained
• 6 large carrots, grated
• 1 onion, diced and sautéed (optional)
• 1 cup corn kernels
• 5 eggs
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 cup breadcrumbs, I used panko
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/2 cup Parmesan cheese, grated
• oil for pan

INSTRUCTIONS

1. 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.
2. 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!
3. Set the drained zucchini aside.

MAKE THE CAKES

1. In a large bowl, mix flour, baking powder, 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.
2. Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
3. Heat a saute pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so) and swirl to coat the bottom of the pan.
4. Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
5. Cook for 3 - 4 minutes on each side, turning down the heat if they begin to brown too quickly.
6. Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
7. Repeat until mixture is gone!

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