Crispy Mediterranean Vegetable Cakes

No ratings yet

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.

No ratings yet

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
Course Side Dish
Cuisine Mediterranean, Universal
Author SkinnyMs.


  • 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


  • 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
Keywords Diabetic-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Looking for healthy entrees? Need more vegetarian dishes in your repertoire?Don’t miss out on the latest and greatest from Skinny Ms. Be sure to subscribe to our newsletter. Check out our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

This post may include affiliate links.

Create a FREE account for quick & easy access


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


  1. 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 🙂

    1. 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.

  2. I just made these and they are YUMMY! Has anyone tried freezing these? Would love to double recipe and freeze half.

  3. You could bake these in a muffin tin at 400F. You would need to either use olive oil spray or muffin liners.

  4. 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?

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating