3 Ingredient Vegetable Cakes
Egg muffins with veggies or vegetable cakes have become a popular snack at many coffee shops and restaurants. They make for an easy and convenient breakfast on those busy mornings, or as a great appetizer for any gathering. This recipe by Frische Rezepte is delicious and tastes very fresh. I have been making these for weeks and my family all loves them for a grab-and-go snack. It also helps to get them to eat more vegetables each day.
Ingredients Needed For This Recipe:
- Zucchini
- Onion
- Carrot.
- Vegetable Fat
- Salt.
- Flour
- Water
- Egg.
- Vegetable Oil
- Salt.
For the exact measurements of ingredients check out the description box of Frische Rezepte’s YouTube video.
Directions:
Step One
Start by chopping up your veggies. Slice the cucumber, carrot and onion into long slices, then go back and dice them up. Place all the vegetables into a bowl. Cook the vegetables in a pan with vegetable oil and salt to soften them before baking.
Step Two
In a separate bowl crack one egg, and mix in water, vegetable oil, salt, flour, and vegetable fat. Mix this up well. This will be the liquid batter base of your vegetable cakes.
Image by. Frische Rezepte via YouTube video.
Step Three
Put the cooked vegetables from step one into your liquid batter mixture from step two.
Step Four
Pour the mixture into muffin tins. Be sure to coat the tins in oil before baking.
Image by. Frische Rezepte via YouTube video.
[social_warfare]
Step Five
Place the vegetable cakes into the oven at 350 degrees for 15 minutes. Your vegetable cakes should be done cooking and ready to serve. The cakes should just slide out of the pan without falling apart. You can stick a fork or toothpick into them to check if they are done before removing them from the pan.
