Summer Bloom Veggie Cakes

As the sun shines brighter and the days grow longer, the arrival of summer brings with it a bountiful harvest of fresh, vibrant vegetables. Embracing seasonal cooking allows us to savor the flavors of the earth, and one recipe that perfectly embodies the essence of summer is the Summer Bloom Veggie Cakes. These delightful cakes are not only a feast for the eyes, showcasing a rainbow of colors, but they also offer a wholesome, nutritious meal that caters to a variety of dietary preferences, including vegetarian and gluten-free options.

Celebrate summer with vibrant and healthy Summer Bloom Veggie Cakes! This recipe combines fresh, colorful vegetables like zucchini, carrots, and bell peppers, making it not only visually appealing but also a nutritious choice for any meal. Perfect for gatherings, these veggie cakes are a fantastic way to incorporate more plant-based foods into your diet while enjoying the season's best produce. Discover the joy of cooking with wholesome ingredients and elevate your summer dining experience!

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Ingredients

1 cup grated zucchini

1 cup grated carrots

1/2 cup finely chopped red bell pepper

1/2 cup sweet corn (fresh or frozen)

1/4 cup finely chopped red onion

1/2 cup chickpea flour (besan)

2 tablespoons breadcrumbs (optional, for texture)

1/4 cup fresh parsley, chopped

2 tablespoons nutritional yeast (optional)

1 teaspoon garlic powder

1 teaspoon cumin powder

Salt and pepper to taste

1/4 cup olive oil (for frying)

Optional toppings: avocado slices, Greek yogurt, or a tangy yogurt sauce

Instructions

Prepare the Veggies: Start by grating the zucchini and carrots. Use a clean cloth or paper towel to squeeze out excess moisture from the zucchini to prevent the cakes from becoming soggy.

Mix Ingredients: In a large mixing bowl, combine the grated zucchini, carrots, chopped bell pepper, corn, and onion. Add the chickpea flour, breadcrumbs, parsley, nutritional yeast, garlic powder, cumin powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

Form Cakes: Using your hands, take small portions of the mixture and form them into 2-3 inch patties. Place them on a plate or tray lined with parchment paper.

Heat the Oil: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully add the formed veggie cakes to the skillet, ensuring not to overcrowd the pan.

Cook Until Golden: Fry the veggie cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat if necessary to prevent burning.

Drain Excess Oil: Once cooked, transfer the cakes to a plate lined with paper towels to absorb any excess oil.

Serve and Enjoy: These Summer Bloom Veggie Cakes are delicious served warm, topped with slices of avocado, a dollop of Greek yogurt, or drizzled with tangy yogurt sauce. Enjoy your fresh, vibrant dish!

Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings