Best 2 Mediterranean Vegetable Cakes Recipes

**Embark on a Culinary Journey to the Mediterranean: Discover a Symphony of Flavors with Vegetable Cakes**

Immerse yourself in the vibrant culinary traditions of the Mediterranean with a delightful selection of vegetable cakes. These delectable dishes, bursting with an array of fresh vegetables, aromatic herbs, and tangy spices, promise a tantalizing experience for your taste buds. From the classic Greek Gemista, a symphony of stuffed tomatoes and bell peppers, to the hearty Turkish Patlıcan Musakka, a savory eggplant and potato casserole, and the refreshing Spanish Tortilla de Verduras, a vibrant vegetable omelet, each recipe captures the essence of Mediterranean cuisine. Get ready to embark on a culinary adventure as you explore the diverse flavors and textures of these delectable vegetable cakes.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE CAKES

Veggie Cakes image

Fluffy veggie cakes are a perfect side or Meatless Monday meal.

Provided by Cheryl Bennett

Time 1h20m

Number Of Ingredients 15

Ingredients

2 cups broccoli, grated
3 large zucchini, grated and drained
6 large carrots, grated
1 onion, diced and sautéed (optional)
1 cup corn kernels
4 large eggs
2 tsp salt
1/2 tsp pepper
1 tsp granulated garlic
1/2 cup breadcrumbs, I used panko
1/2 cup flour
1/2 tsp baking powder
1/2 cup Parmesan cheese, grated
1 tsp. Cajun seasoning, optional, if you like a little kick
oil for pan

Steps:

Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
Set the drained zucchini aside.
In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
Repeat until mixture is gone!

Nutrition Facts : Calories 109 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 537 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MEDITERRANEAN VEGETABLE BAKE

Mediterranean Vegetable Bake image

Make and share this Mediterranean Vegetable Bake recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tomatoes, sliced
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 large portabella mushroom, sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
2/3 cup dry white wine
salt and black pepper

Steps:

Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
Sprinkle garlic evenly over top.
Mix olive oil with rosemary in small bowl; spread over top.
Pour wine over vegetables; season with salt and pepper.
Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 126.2, Fat 7.1, SaturatedFat 1, Sodium 10, Carbohydrate 10.9, Fiber 4.4, Sugar 4.8, Protein 2.2

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your cakes are cooked evenly.
Use fresh vegetables: Fresh vegetables will give your cakes the best flavor and texture. If you can, buy them from a local farmer's market or organic grocery store.
Don't overcook the vegetables: The vegetables should be tender but still have a bit of a bite to them. If you overcook them, they will become mushy and lose their flavor.
Use a good quality feta cheese: Feta cheese is a key ingredient in these cakes, so make sure you use a good quality cheese that is flavorful and creamy.
Serve the cakes warm or at room temperature: These cakes are best served warm or at room temperature. If you serve them cold, the flavors will not be as pronounced.

Conclusion:

These Mediterranean vegetable cakes are a delicious and healthy way to enjoy your favorite Mediterranean flavors. They are perfect for a light lunch, dinner, or even a snack. With their combination of fresh vegetables, herbs, and feta cheese, these cakes are sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give these Mediterranean vegetable cakes a try. You won't be disappointed!