Easy Zucchini Cakes
These tender cakes are an excellent way to use fresh veggies from your garden or to incorporate more veggies into your diet. There are no rules with these, and they’re perfect for breakfast, lunch, snacks, or dinner.
Servings: 4 people
Equipment
- Food Processor optional
Ingredients
- 1 tbsp ground flaxseeds plus 3 Tbl water
- 2 medium zucchini grated
- 1/3 (15-oz.) can no salt added chickpeas drained, rinsed and mashed (or use a food processor, but keep some larger bits)
- 2 tbsp red onion grated
- 1/4 cup cornmeal
- 3 tbsp chickpea flour
- 1 tsp baking powder
- 1/2 tsp salt
- mango salsa homemade or store-bought
Instructions
- Combine the flax meal and 3 tablespoons water in a small bowl and let rest for about 10 minutes.
- Add zucchini, chickpeas and red onion to a bowl.
- Add the cornmeal, flour, baking powder, flax mixture, and salt. Mix until well blended.
- Spray pan with cooking spray and add about 2-3 tablespoons of the mixture, flattening to make level.
- Cook each side for about 2 minutes.
- Serve with chutney or mango salsa and add a squeeze of lemon, if you like.
Notes
The nutrition label does not include mango salsa.
[nutrition-label]
[nutrition-label]
Nutrition
Nutrition Facts
Easy Zucchini Cakes
Serving Size
2 cakes
Amount per Serving
Calories
88
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.21
g
1
%
Cholesterol
0
mg
0
%
Sodium
379.5
mg
17
%
Carbohydrates
16.2
g
5
%
Fiber
2.7
g
11
%
Sugar
0.3
g
0
%
Protein
3.3
g
7
%
Vitamin A
50
IU
1
%
Vitamin C
24.8
mg
30
%
Calcium
120
mg
12
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Instagram!
Leave a Comment and Star Rating ⭐️⭐️⭐️⭐️⭐️
I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
