Prep 5 mins
Cook 25 mins
Yum, yum, yum! That's all I can say about these delectable mini-cakes. Kids will love them, especially little ones. you can make them bite sized if you'd like, they're easier to dip that way. They are very healthy, a good frying-free alternative to some pan fried cakes.
- 1 cup grated zucchini
- 1⁄2 cup grated carrot
- 1 egg, beaten
- 1 egg white
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup marinara sauce
- Combine the zucchini, carrot, and eggs in a medium bowl. Add in the salt and pepper.
- Spoon the mixture into four inch diameter cakes on a frying pan over high heat. Press down on the cakes with a spatula, like you would do with potato pancakes. When the egg becomes opaque, flip them over. The bottoms should be slightly toasted or browned.
- When both sides are done, scoop the pancakes off with a spatula onto a plate. Heat up the marinara sauce in a microwave until warm, and serve as a dipping sauce. This is perfect for picky eaters or veggie dodgers, because it will show them just how yummy their least favorite foods (e.g, carrots, zucchini, eggs) can be, prepared the right way!
Yummy. I added some shallot and garlic since I had some already chopped up. I also had a small yellow squash that I added. This is also a very colorful dish. Five stars all the way.