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Griddle Veggie Cakes

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Ingredients

Adjust Servings:
2 cups yellow squash, grated
2 cups zucchini, grated
1/2 cup onion, grated
1/4 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon black pepper
olive oil flavored cooking spray

Nutritional information

42.1
Calories
6 g
Calories From Fat
0.8 g
Total Fat
0.2 g
Saturated Fat
0.2 mg
Cholesterol
331.6 mg
Sodium
6.5 g
Carbs
1.7 g
Dietary Fiber
3.1 g
Sugars
3.6 g
Protein
160g
Serving Size

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Griddle Veggie Cakes

Features:
    Cuisine:

    These are much like potato latkes, but without the potato. The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens. Plus, it got my picky eaters to enjoy some veggies.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Griddle Veggie Cakes, These are much like potato latkes, but without the potato The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens Plus, it got my picky eaters to enjoy some veggies , Very tasty! I enjoyed these on their own for a light lunch Thanks Jess! Maade for PRMR game


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    Steps

    1
    Done

    In a Large Bowl, Combine by Hand the Squash, Zucchini, Onion, Egg Substitute, Salt, and Pepper. Remove the Excess Liquid from the Mixture.

    2
    Done

    Heat a Large Non-Stick Griddle Over High Heat; It Will Be Hot Enough When a Drop of Water Sizzles When Dropped on the Surface.

    3
    Done

    Working in Small Batches, Carefully Drop 1 Heaping Tablespoon of Batter Onto the Hot Griddle.

    4
    Done

    Flatten With a Spatula to Form Pancake Shape. Do not Overcrowd the Pan!

    5
    Done

    Cook For a 2-6 Minutes on Each Side or Until Golden Brown. Repeat Until No Batter Remains.

    6
    Done

    Keep Warm in a Low Oven (250f) Until All Cakes Are Made, If Desired.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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