The garden is in full swing and, hopefully, producing, lots of tasty vegetables. This is a great recipe to use up vegetables that aren’t at peak freshness and will help clear out the crisper drawer before the next market day.
Summer Harvest Veggiecakes
- 1 medium zucchini coarsely grated – about 2 cups
- 1 small carrot finely grated
- 1 tsp salt
- 1/3 cup finely chopped greens swiss chard,kale,etc
- 2 eggs lightly beaten
- 2 green onions sliced
- 3 tbsp whole wheat flour
- 3 tbsp corn meal may substitute with extra flour
- 1 Roma tomato finely diced
- 2 tbsp oil for frying
- 1/2 cup Greek yogurt
- 1 tbsp fresh parsley or dill chopped
- 1 tbsp fresh lemon balm
- 1 dash habanero hot sauce
- 1/4 tsp salt
- 1 roma tomato finely diced for garnish/topping
- Grate zucchini and carrot. Place in a colander and toss with ½ teaspoon salt. Let stand 30 minutes.
- In a small bowl, mix together greek yogurt, parsley, lemon balm, hot sauce and ¼ teaspoon salt. Refrigerate.
- Squeeze zucchini/carrot mixture in cheesecloth or strong paper towel to remove as much liquid as possible. Transfer to a medium bowl and stir in greens, eggs, onions, flour, cornmeal and ½ teaspoon salt.
- Heat a large skillet to medium heat, and coat the bottom with oil (If the temperature is too high, the outside if the veggiecake will get too brown before the inside is fully cooked.)
- Scoop ¼ cup of the mixture for each pancake, pressing lightly with the bottom of the measuring cup to flatten.
- Cook until golden, about 3-4 minutes on each side. Drain on a paper-towel-lined plate, and place in a warm oven until all pancakes are cooked.
- Serve with sauce and tomato
This recipe was part of a cooking demo at Summit Lake Neighborhood Farmer’s Market in July 2019 courtesy of Let’s Grow Akron.