While cakes have a reputation for being fat and heavy - which is often true - vegetable cakes are lighter because they contain much less fat and more fiber. It's all a question of proportions:
INGREDIENTS
2 cups broccoli, grated
3 large zucchini, grated and drained
6 large carrots, grated
1 onion, diced and sautéed (optional)
1 cup corn kernels
5 eggs
2 tsp salt
1/2 tsp pepper
1 tsp granulated garlic
1/2 cup breadcrumbs, I used panko
1/2 cup flour
1/2 tsp baking powder
1/2 cup Parmesan cheese, grated
1 tsp. Cajun seasoning, optional, if you like a little kick
oil for pan
INSTRUCTIONS
Grate zucchini, sprinkle with 1 tsp salt, and set in a fine-mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans of diced tomatoes on top and that did the trick.
Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more, water will come out, we want it as dry as possible!
Set the drained zucchini aside.
MAKE THE CAKES
In a large bowl, mix flour, baking powder, pepper, granulated garlic, or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
Crack eggs into a small bowl, give a little whisk, and pour over the veggie mixture. Mix to THOROUGHLY combine.
Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or so), and swirl to coat the bottom of the pan.
Using a scoop (or a large spoon), drop the mixture into the hot pan and flatten it out with your fingers to form a patty.
Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel-lined baking sheet.
Repeat until the mixture is gone!
