Garden Vegetable Cakes - Purdue Extension Nutrition Education Program

Ingredients

• 1/4 cup grated Parmesan cheese
• 1/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon dill weed
• 1/4 teaspoon each salt and pepper
• 4 eggs (or 1 cup egg substitute)
• 2 tablespoons minced green onion with tops
• 2 teaspoons lemon juice
• 1 clove garlic or 1/4 teaspoon garlic powder
• 1 1/2 cups shredded vegetables (unpeeled zucchini (drained and pressed), potato, carrots, bell pepper, celery, sweet potato or yam)