How to make savory vegetable cakes

Got some zucchinis or sweet potatoes lying around? Each of these side dishes comes together in just 20 minutes. All you need is 5 or 6 ingredients and a handful of spices.

The recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Click here for a printer-friendly version of these recipes.

Spiced Root Vegetable Cakes

No sweet potatoes? Try butternut squash or carrots. (This recipe also works well with a combination of all three.) You can substitute 1 tsp. chili powder or curry powder for the paprika and coriander.

Time: 20 minutes
Serves 4

2 eggs
4 cups grated sweet potato or yam
1 small red onion, thinly sliced
¼ cup whole wheat flour
¼ tsp. kosher salt
½ tsp. hot or smoked paprika
½ tsp. ground coriander or cumin
2 Tbs. + 2 Tbs. extra-virgin olive oil

  1. Place a large rimmed baking pan in the oven and heat to 275°F.
  2. In a large bowl, whisk the eggs. Stir in the sweet potato and onion.
  3. In a small bowl, mix together the flour, salt, and spices. Stir into the sweet potato mixture. Mix well to evenly coat the vegetables.
  4. In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until well browned, 3-5 minutes. Gently flip and cook until well browned on the other side, about 3-5 minutes more. Remove from the pan and keep warm in the oven.
  5. Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining sweet potato mixture to form 6 more pancakes.

Per serving (3 pancakes):

  • Calories: 340
  • Total fat: 16 g
  • Sat fat: 2.5 g
  • Carbs: 42 g
  • Fiber: 6 g
  • Total sugar: 8 g
  • Added sugar: 0 g
  • Protein: 7 g
  • Sodium: 250 mg

Zucchini Scallion Pancakes

Time: 20 minutes
Serves 4

2 eggs
4 cups spiral-cut or grated zucchini
1 bunch scallions, minced
¼ cup whole wheat flour
¼ tsp. kosher salt
freshly ground black pepper, to taste
2 Tbs. + 2 Tbs. extra-virgin olive oil

  1. Place a large rimmed baking pan in the oven and heat to 275°F.
  2. In a large bowl, whisk the eggs. Stir in the zucchini and scallions.
  3. In a small bowl, mix together the flour, salt, and pepper. Stir into the zucchini mixture.
  4. In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until golden brown, 2–3 minutes. Gently flip and cook until golden brown on the other side, about 2 minutes more. Remove from the pan and keep warm in the oven.
  5. Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining zucchini mixture to form 6 more pancakes.

Per serving (3 pancakes):

  • Calories: 210
  • Total fat: 16 g
  • Sat fat: 3 g
  • Carbs: 11 g
  • Fiber: 2 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 6 g
  • Sodium: 170 mg
Photos: Kate Sherwood/CSPI.

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