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Food For Thought: Garden vegetable cakes

April 8th, 2013

Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley

Try out these delicious, healthy veggie cakes. Perfect for your stovetop or if you want a delicious veggie option for the grill! Not only do they have 10 grams of protein in each serving, they’re also packed with important micronutrients like vitamin A and C. The freshness that comes from creating it your self will be time well spent. Spice it up by topping it with salsa and avocado.

Food Hero Recipe

1⁄4 cup grated Parmesan cheese
1⁄3 cup all purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon dill weed
pepper and salt to taste
4 eggs (or 1 cup egg substitute)
2 tablespoons minced green onion with tops
2 teaspoons lemon juice
1⁄2 teaspoon fresh minced garlic (1/4 teaspoon dried)
1 1⁄2 cups shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato or yam)

Precook “harder” vegetables (i.e. carrots, sweet potato) briefly in a microwave.
In medium bowl, stir together cheese, flour, baking powder, pepper and dill weed.
Beat in eggs, onions, lemon juice and garlic until well blended. Stir in shredded vegetables.
For each vegetable cake, pour 1/3 cup batter onto hot, lightly greased skillet or griddle (380 degrees for electric griddle). Cook on both sides until golden brown. Serve hot.
Refrigerate leftovers within 2 hours.
Top with low-fat sour cream and tomato slices.

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