Description
These Cheese Stuffed Vegetable Cakes are golden and crispy on the outside with a deliciously gooey cheese filling inside. Packed with carrots, potatoes, and fresh herbs, they make a perfect snack or light meal that everyone will love.
Ingredients
Units
Scale
- 1 medium carrot, grated
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 2 large eggs
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil, for frying
Instructions
- In a mixing bowl, combine the grated carrots, mashed potatoes, chopped onions, minced garlic, breadcrumbs, eggs, parsley, salt, and pepper. Mix well until everything is evenly combined.
- Take a portion of the vegetable mixture and flatten it into a patty. Place a small spoonful of shredded mozzarella cheese in the center, then fold the edges over to enclose the cheese inside. Shape it into a round cake.
- Heat olive oil in a large frying pan over medium heat. Fry the cakes for about 3-4 minutes per side, or until they are golden brown and crispy on the outside.
- Remove the cakes from the pan and drain on paper towels to remove excess oil. Serve hot and enjoy!
Notes
- If you prefer a different cheese, you can use cheddar, feta, or any cheese you like.
- These cakes can be made ahead of time and stored in the fridge for up to 2 days. Reheat them in the pan for the best crispy texture.
- For a healthier version, you can bake the cakes at 375°F (190°C) for about 20 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg