top of page

Veggie Cakes 

** Make ahead of time, and heat while getting ready in the morning 


Serving Size: 6-7


- 1 cup grated zucchini/squash, washed, trimmed, and grated (shredding attachment on food processor or cheese grater work well.

- ½ cup beets, grated like above

- ½ cup carrots, grated like above

- 2 eggs, lightly beaten

- ½ small onion, finely chopped

- 1 cup almond flour

- sea salt and pepper

- pinch of cayenne pepper

- 2 tablespoons butter (or olive oil if dairy free)

- 2 tablespoons extra virgin olive oil


Mix grated zucchini with salt and let stand ½ hour. Rinse well and squeeze dry in a towel. Mix with eggs, onion, almond flour, and cayenne pepper… season to taste.  Form into cakes and sauté in butter/olive oil.

bottom of page