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Recipes
Italian Veggie Cakes
Recipe

14 INGREDIENTS • 7 STEPS • 1HR 5MINS

Italian Veggie Cakes

4.8
4 ratings
I let the eggplant, onion, mushrooms, sun-dried tomatoes, garlic and pine nuts cook together until they become incredibly soft and fragrant. These Italian veggies cakes are one instance where mushy vegetables are a good thing!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
I let the eggplant, onion, mushrooms, sun-dried tomatoes, garlic and pine nuts cook together until they become incredibly soft and fragrant. These Italian veggies cakes are one instance where mushy vegetables are a good thing!
1HR 5MINS
Total Time
$2.58
Cost Per Serving
Ingredients
Servings
4
us / metric
Eggplant
1
Eggplant, peeled, diced
Onion
1
Onion, peeled, diced
Cremini Mushroom
1 cup
Cremini Mushroom, finely chopped
Sun-Dried Tomatoes
1 jar
(10 oz)
Sun-Dried Tomatoes, finely chopped
Garlic
1 Tbsp
Garlic, minced
Pine Nuts
4 Tbsp
Balsamic Vinegar
1 dash
Balsamic Vinegar
Lemon
1
Lemon, zested, juiced
Parmesan Cheese
1/2 cup
Freshly Grated Parmesan Cheese
Breadcrumbs
1/2 cup
Breadcrumbs
plus additional as needed for coating
Egg
1
Ricotta Cheese
to taste
Ricotta Cheese
as needed for topping
Fresh Parsley
to taste
Fresh Parsley
as needed for garnish
Olive Oil
as needed
Olive Oil
to lightly coat the pan
Nutrition Per Serving
VIEW ALL
Calories
366
Fat
12.0 g
Protein
18.9 g
Carbs
56.2 g
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Italian Veggie Cakes
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Coat a large pan in Olive Oil (as needed) and heat it up over medium-high heat. Add the Eggplant (1), Onion (1), and Cremini Mushroom (1 cup), letting them get soft but not too brown for about 5 minutes.
step 2
Then add in the Sun-Dried Tomatoes (1 jar) and Garlic (1 Tbsp), letting them get fragrant for a couple of minutes.
step 3
Pour in the Pine Nuts (4 Tbsp) and Balsamic Vinegar (1 dash), then reduce the heat to medium low and let the mixture meld, cook until it becomes mushy for about 30 minutes, stirring often to keep it from burning. Mushy is good in this case! When it's done, take it off the heat and let it cool.
step 3 Pour in the Pine Nuts (4 Tbsp) and Balsamic Vinegar (1 dash), then reduce the heat to medium low and let the mixture meld, cook until it becomes mushy for about 30 minutes, stirring often to keep it from burning. Mushy is good in this case! When it's done, take it off the heat and let it cool.
step 4
While the veggie mixture cooks and cools, preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with foil. Lightly spray it with cooking spray.
step 5
In a large bowl combine the zest and juice of Lemon (1), Parmesan Cheese (1/2 cup), Breadcrumbs (1/2 cup), and Egg (1). Add the cooled veggie mixture to the bowl and mix it all together thoroughly.
step 5 In a large bowl combine the zest and juice of Lemon (1), Parmesan Cheese (1/2 cup), Breadcrumbs (1/2 cup), and Egg (1). Add the cooled veggie mixture to the bowl and mix it all together thoroughly.
step 6
Divide the mixture into quarters, and then form each quarter into a ball. Coat the four Italian veggie cakes in breadcrumbs, place them on the prepared baking sheet and flatten them lightly into patties. Bake the Italian veggie cakes in the oven for about 15 minutes, until golden and completely cooked through.
step 6 Divide the mixture into quarters, and then form each quarter into a ball. Coat the four Italian veggie cakes in breadcrumbs, place them on the prepared baking sheet and flatten them lightly into patties. Bake the Italian veggie cakes in the oven for about 15 minutes, until golden and completely cooked through.
step 7
Take them out when they are done and let them cool for 5 minutes. Then top each cake with a dollop of Ricotta Cheese (to taste). This is going to add such an amazing mouthfeel to the cakes. It gives them a needed hit of creaminess that sends them over the top. Add a little sprig of Fresh Parsley (to taste) on top to make them pretty and serve immediately! Enjoy!
step 7 Take them out when they are done and let them cool for 5 minutes. Then top each cake with a dollop of Ricotta Cheese (to taste). This is going to add such an amazing mouthfeel to the cakes. It gives them a needed hit of creaminess that sends them over the top. Add a little sprig of Fresh Parsley (to taste) on top to make them pretty and serve immediately! Enjoy!
Tags
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Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Italian
Spring
Summer
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