Total Time
25mins
Prep 15 mins
Cook 10 mins

My daughter loves these with some homemade hidden-veggie chicken nuggets! It's the only way I can get her to eat her veggies--HAPPILY. :D These freeze really well, too, so you can freeze the extras and use as a quick fix veggie source for other meals.

Ingredients Nutrition

Directions

  1. Mix all ingredients by hand in a large bowl.
  2. Take 1/4 cup scoops and form into small pancake-like "pods".
  3. Heat the EVOO to hot and add some pods, being careful not to crowd the pan.
  4. Reduce the heat to medium-high and cook the pods until crispy and golden brown on each side, about 3 minutes per side.
  5. Serve.

Reviews

(1)
Most Helpful

I'm not an expert cook, but I know my way around a kitchen. Which makes me think there has to be something missing to this recipe. Because when following it exactly the way it was written, I ended up with an inedible shredded oily mess. There was nothing to bind the shredded veggies together, and they all fell apart in the pan. I couldn't serve it to my family, much less freeze some for later like I was hoping. I won't make this again.

tinkerpuppet January 14, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a