These crispy, satisfying veggie cakes will have you dreaming of the Mediterranean and loading up on nutrients!
Love the flavors of the Mediterranean? These vegetable cakes are brimming with healthy ingredients that are flavorful and filling. Made with whole wheat flour and sautéed in olive oil, this crispy vegetable cake dish makes a hearty and healthy meal.
Crispy Mediterranean Vegetable Cakes
Loaded with Mediterranean flavors, these vegetable cakes will make a great addition to any meal.
Yield 4 people
Serving Size 1 cake
Ingredients
- 2 tablespoons olive oil divided
- 1 onion small, chopped
- 2 garlic cloves minced
- 3 cups baby spinach
- 1 potato medium, grated
- 1 teaspoon dried oregano
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup kalamata olives chopped
- 1/4 cup artichoke hearts chopped
- 1/4 cup red bell pepper diced
- 1/4 cup yellow bell pepper diced
- 2 eggs
- 1/4 cup whole-wheat flour
- sea salt to taste
- pepper freshly ground, to taste
Instructions
- Heat half the olive oil in a heavy skillet over medium heat. Add the onion and cook until soft. Add the garlic, and cook for one additional minute. Add the spinach and stir until wilted. Turn off heat and transfer to a large bowl.
- Add the potato, oregano, tomatoes, olives, artichokes, and peppers to the medium mixing bowl and stir. Add the eggs and flour, and season with salt and pepper.
- Form the mixture into patties. Or, if making as an entrée, form into two large cakes.
- Heat the remaining olive oil in a skillet and cook the cakes until crispy and browned on both sides. Slice cakes into individual servings and serve hot.
- If desired, top with an olive tapenade or chopped fresh herbs.
Nutrition Information
Serving: 1cake | Calories: 196kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 171mg | Fiber: 3g | Sugar: 2g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
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Looks great. I'm wondering whether you could bake them instead to avoid the extra oil?
You can try and let us know how it turns out. Thanks!
Do you think I can bake it instead? (just to save some calories)
also can I use can spinach?
Yes, you can try baking it and let us know how it turns out. Spinach would be a great addition.
What kind of potato, I don't see it in ingredients?
Yukon is a good choice, but any type of white potato will work and be delicious.
Wondering if you take out the white potato and add ricotta cheese would it turn out yummy? For those who are trying to stay away from white carbs like potatoes? Either way, sounds good 🙂
Laurie, You could try grating carrots, zucchini, butternut squash, or sweet potatoes instead. If you do try ricotta, let us know how it turns out.
I used shredded carrots in place of the potato. Came out great!
I just tried these and they are fantastic! I think a sprinkle of feta would be great
What can I substitute for the eggs to make it vegan?
You can use a vegan egg replacer.
I just made these and they are YUMMY! Has anyone tried freezing these? Would love to double recipe and freeze half.
You could bake these in a muffin tin at 400F. You would need to either use olive oil spray or muffin liners.
Could I take out the flour? I am trying to stay away from flour and grains.
Cherie, You should try it with a flour that's not made from grains, such as almond flour or coconut flour.
I’ve made these a couple times but I have a hard time keeping the patty together in the skillet. Any tips on keeping the patty, in patty form while cooking in skillet?
Great question, Emma!
Try to only flip the patty once. If you’re still having trouble add a little more potato to the mix. Leftover mashed potatoes would work, too!