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RECIPE
14 INGREDIENTS 7 STEPS 1hr 5min

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!
Italian Veggie Cakes Recipe | SideChef
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!
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/
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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/
1hr 5min
Total Time
$2.58
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Eggplant , peeled, diced
1
Onion , peeled, diced
1 cup
Cremini Mushrooms , finely chopped
1 jar
(10 oz)
Sun-Dried Tomatoes , finely chopped
1 Tbsp
Garlic , minced
1/4 cup
Pine Nuts
1 dash
Balsamic Vinegar
1
Lemon , zested, juiced
1/2 cup
Freshly Grated Parmesan Cheese
1/2 cup
Breadcrumbs
plus additional as needed for coating
to taste
Ricotta Cheese
as needed for topping
to taste
as needed for garnish
as needed
to lightly coat the pan
Save Time,
Shop Ingredients
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
366
FAT
12.0 g
PROTEIN
18.9 g
CARBS
56.2 g

Cooking Instructions

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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 Mushrooms (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 (1/4 cup) 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 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!

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4.8
4 Ratings
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Nutrition Per Serving
Calories
366
% Daily Value*
Fat
12.0 g
15%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
53.2 mg
18%
Carbohydrates
56.2 g
20%
Fiber
12.1 g
43%
Sugars
31.1 g
--
Protein
18.9 g
38%
Sodium
277.8 mg
12%
Vitamin D
0.4 µg
2%
Calcium
239.9 mg
18%
Iron
7.6 mg
42%
Potassium
2718.7 mg
58%
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