Crispy Mediterranean Vegetable Cakes

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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.

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Crispy Mediterranean Vegetable Cakes

Crispy Mediterranean Vegetable Cakes

Yields: 4 servings as a side| Serving Size: 1 cake |Calories: 196| Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 171 mg | Carbohydrates: 20 g | Dietary Fiber: 3 g | Sugars: 2 g | Protein: 6 g | SmartPoints (Freestyle): 6

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups baby spinach
  • 1 medium potato, grated
  • 1 teaspoon dried oregano
  • 1/4 cup chopped sun dried tomatoes
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup chopped artichoke hearts
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 2 eggs
  • 1/4 cup whole wheat flour
  • Sea salt and freshly ground pepper, to taste

Instructions

  1. 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.
  2. 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.
  3. Form the mixture into patties. Or, if making as an entrée, form into two large cakes.
  4. 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.
  5. If desired, top with an olive tapenade or chopped fresh herbs.
https://skinnyms.com/crispy-mediterranean-vegetable-cakes-5/

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18 Comments on "Crispy Mediterranean Vegetable Cakes"

  1. Mrscomo  April 5, 2014

    Looks great. I'm wondering whether you could bake them instead to avoid the extra oil?

    Reply
    • SkinnyMs  April 7, 2014

      You can try and let us know how it turns out. Thanks!

      Reply
  2. Sarit  April 5, 2014

    Do you think I can bake it instead? (just to save some calories)
    also can I use can spinach?

    Reply
    • SkinnyMs  April 7, 2014

      Yes, you can try baking it and let us know how it turns out. Spinach would be a great addition.

      Reply
  3. Sherry  April 5, 2014

    What kind of potato, I don't see it in ingredients?

    Reply
    • SkinnyMs  April 7, 2014

      Yukon is a good choice, but any type of white potato will work and be delicious.

      Reply
  4. Laurie  April 8, 2014

    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 🙂

    Reply
    • SkinnyMs  April 9, 2014

      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.

      Reply
    • Teresa  May 4, 2014

      I used shredded carrots in place of the potato. Came out great!

      Reply
  5. Penny  April 20, 2014

    I just tried these and they are fantastic! I think a sprinkle of feta would be great

    Reply
  6. jacki  May 13, 2014

    What can I substitute for the eggs to make it vegan?

    Reply
    • SkinnyMs  May 15, 2014

      You can use a vegan egg replacer.

      Reply
  7. Julie  May 28, 2014

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

    Reply
  8. Ali  July 30, 2014

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

    Reply
  9. Cherie  November 4, 2014

    Could I take out the flour? I am trying to stay away from flour and grains.

    Reply
    • SkinnyMs  November 4, 2014

      Cherie, You should try it with a flour that's not made from grains, such as almond flour or coconut flour.

      Reply
  10. Emma  October 4, 2016

    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?

    Reply
    • Nichole  October 8, 2016

      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!

      Reply

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