RECIPE
14 INGREDIENTS7 STEPS1HR 5MIN

Italian Veggie Cakes

4.7
3 Ratings
Love This Recipe?
269 Saved
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.
GO TO BLOG
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 5MIN

Total Cooking Time

14

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1
Eggplant , peeled, diced
1
Onion , peeled, diced
4 oz
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
to taste
to lightly coat the pan
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
Coat a large pan in Olive Oil (to taste) and heat it up over medium high heat. Add the Eggplant (1) , Onion (1) , and Cremini Mushrooms (4 oz) , 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 the dash of Balsamic Vinegar (1 dash) , then reduce the heat to medium low and let the mixture meld, cook and become 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) , the Parmesan Cheese (1/2 cup) , Breadcrumbs (1/2 cup) , and the 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 of the Italian veggie cakes 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!

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
269 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.