Italian Veggie Cakes Recipe

Name: Italian Veggie Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Oil, For Cooking The Vegetables; 1 whole Onion, Diced; 1 whole Eggplant, Peeled And Cut Into A 1 Inch Dice; 4 ounces, weight Cremini Mushrooms, Finely Chopped; 1 Tablespoon Minced Garlic; 1 jar (10 Oz. Size) Sun-Dried Tomatoes, Drained And Coarsely Chopped; 1/4 cups Pine Nuts; 1 dash Balsamic Vinegar; 1/2 cups Freshly Grated Parmesan Cheese; 1/2 cups Breadcrumbs, Plus Additional As Needed For Coating; 1 whole Lemon, Juiced And Zested; 1 whole Egg; Dollops Of Ricotta, For Topping The Cakes; Parsley Sprigs, For Garnish

Servings: persons

Olive Oil, For Cooking The Vegetables
1 whole Onion, Diced
1 whole Eggplant, Peeled And Cut Into A 1 Inch Dice
4 ounces, weight Cremini Mushrooms, Finely Chopped
1 Tablespoon Minced Garlic
1 jar (10 Oz. Size) Sun-Dried Tomatoes, Drained And Coarsely Chopped
1/4 cups Pine Nuts
1 dash Balsamic Vinegar
1/2 cups Freshly Grated Parmesan Cheese
1/2 cups Breadcrumbs, Plus Additional As Needed For Coating
1 whole Lemon, Juiced And Zested
1 whole Egg
Dollops Of Ricotta, For Topping The Cakes
Parsley Sprigs, For Garnish

1
1.
2
Coat the bottom of a large saute pan with olive oil and heat it up over medium high heat.
3
Add the onion, eggplant and mushrooms.
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Heat and let them get soft but not too brown for about 5 minutes.
5
Then add in the garlic and sun-dried tomatoes, letting them get fragrant for a couple of minutes.
6
Pour in the pine nuts and balsamic vinegar, then reduce the heat to medium low.
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Let the mixture meld, cook and become mushy for about 30 minutes, stirring often to keep it from burning.
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Mushy is good in this case!
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When its done, take it off the heat and let it cool.
10
2.
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While the veggie mixture cooks and cools, preheat the oven to 400 F and line a rimmed baking sheet with foil.
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Lightly spray it with cooking spray.
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In a large bowl combine the Parmesan, breadcrumbs, lemon juice, lemon zest and the egg.
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Add the cooled veggie mixture to the bowl and mix it all together thoroughly.
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Divide the mixture into quarters, and then form each quarter into a ball.
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Coat the Italian veggie cake ball in breadcrumbs, place it on the prepared baking sheet and flatten it lightly into a patty.
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Repeat with the other three quarters to make 4 Italian veggie cakes.
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Bake them in the oven for about 15 minutes, until golden and completely cooked through.
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3.
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Take them out of the oven when they are done and let them cool for 5 minutes.
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Then top each of the Italian veggie cakes with a dollop of ricotta.
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This is going to add such an amazing mouth-feel to the cakes, it gives them a needed hit of creaminess that is perfect.
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Add a little sprig of parsley on top to make it pretty!
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I served these Italian veggie cakes with a side of nice, crunchy kale chips and it was a perfect meal.
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You could also make these as a fantastic and unexpected veggie side to your favorite main courses.
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Either way, you will be transported to Italy in one bite!

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive Oil, For Cooking The Vegetables, 1 whole Onion, Diced, 1 whole Eggplant, Peeled And Cut Into A 1 Inch Dice, 4 ounces, weight Cremini Mushrooms, Finely Chopped, and more.

Yes, Italian Veggie Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Veggie Cakes

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