Vegetable Cakes

35 min Vegan (Plant diet) Breakfast Dairy freeHigh proteinLactose free
659
Calories
27.4g
Protein
12.6g
Fat
108.8g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Cumin, ground - 0.3 g (1 pinch)
  • Olive oil - 5 ml (1 tsp)
  • Lemon juice - 7 ml (0.5 tbsp)
  • Onion - 30 g (0.3 whole)
  • Whole-wheat flour - 80 g (0.7 cup)
  • Chickpeas, canned - 140 g
  • Salt and pepper - 0.3 g (1 pinch)
  • Parsley, chopped - 5 g (1 tbsp)
  • Corn - 130 g (0.8 cup)
  • Bell pepper - 50 g (0.25 whole)
  • Paprika - 0.3 g (1 pinch)
  • Garlic powder - 0.3 g (1 pinch)
  • Oregano, ground - 0.3 g (1 pinch)

How to make:

  1. Mix together chickpeas, onion, garlic, lemon juice, all the spices in a food processor or blender
  2. Add flour and mix again
  3. Put the mixture in a bowl and add chopped bell pepper, corn, and parsley. Mix everything thoroughly
  4. From the resulting mass, form patties or cutlets with your hands. Add oil to the pan and fry on each side for about 3-5 minutes (instead of frying in the pan, you can bake them in the oven at 350 °F for about 15 minutes)

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