Prepare the Vegetables:
Grate the carrot and zucchini, then place them in a clean kitchen towel or cheesecloth and squeeze out any excess water from the zucchini. This is important to prevent the veggie cakes from becoming soggy.
Peel and boil the potatoes until tender, then mash them using a fork or potato masher. Set aside to cool.
Finely chop the spinach and onion, and mince the garlic.
Mix the Base Ingredients:
In a large mixing bowl, combine the mashed potatoes, grated carrot, zucchini, spinach, and onion.
Add the garlic, corn kernels (if using), breadcrumbs, flour, and grated cheese to the mixture.
Sprinkle in the oregano, basil, salt, and pepper, and mix everything together until fully incorporated.
Form the Patties:
With your hands, take small portions of the mixture and shape them into small patties or cakes (about 2-3 inches in diameter, depending on your preference).
If the mixture feels too wet, you can add a bit more flour or breadcrumbs to help bind it together.
Cook the Veggie Cakes:
Heat a tablespoon of olive oil in a non-stick skillet over medium heat.
Once the oil is hot, gently place the patties in the pan, making sure not to overcrowd the skillet.
Cook for 3-4 minutes on each side or until golden brown and crispy.
You may need to add a little more oil to the pan as you cook the rest of the patties.
Serve:
Remove the veggie cakes from the pan and place them on a paper towel to absorb any excess oil.
Serve warm with your favorite dipping sauce like yogurt, hummus, or a spicy tomato sauce!
Tips:
You can also bake these veggie cakes instead of frying. Preheat the oven to 375°F (190°C), line a baking sheet with parchment paper, and bake the cakes for 20-25 minutes, flipping halfway through.
For added protein, you can mix in some cooked quinoa or chickpeas.
Experiment with different veggies like peas, bell peppers, or mushrooms for variation.
These veggie cakes are super versatile, making them a great addition to lunches, snacks, or even as a side dish. Enjoy!
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