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At the core of Summer Bloom Veggie Cakes is an array of fresh vegetables that not only enhance the flavor but also offer an impressive range of health benefits. Each ingredient contributes to a colorful and nutritious dish that is as visually appealing as it is delicious.

Summer Bloom Veggie Cakes

Celebrate the flavors of summer with Summer Bloom Veggie Cakes, a deliciously nutritious dish that showcases fresh seasonal vegetables. These vibrant cakes combine zucchini, carrots, bell peppers, and corn, all boosted by aromatic spices for depth of flavor. Perfect for lunch, appetizers, or snacks, they’re both light and satisfying. Explore creative serving ideas and discover the health benefits of each ingredient in this easy-to-follow recipe that will impress your guests and nourish your body.
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Ingredients
  

1 cup grated zucchini

1 cup grated carrots

1/2 cup finely chopped bell peppers (red and yellow)

1/2 cup corn kernels (fresh or frozen)

1/4 cup chopped green onions

1 cup chickpea flour (besan)

1/2 cup rolled oats (blended into flour)

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

1 tsp cumin powder

1 tsp smoked paprika

1/2 tsp turmeric powder

Salt and pepper to taste

1 tbsp olive oil (for frying)

Greek yogurt or sour cream (for serving, optional)

Instructions
 

Prepare the Veggies: In a large mixing bowl, combine the grated zucchini, grated carrots, bell peppers, corn, and green onions. Squeeze out any excess moisture from the zucchini by placing it in a clean kitchen towel and twisting to extract water.

    Mix the Batter: Add the chickpea flour, blended oats, parsley, minced garlic, cumin, smoked paprika, turmeric, salt, and pepper to the vegetable mixture. Stir until all ingredients are well combined and form a cohesive mixture. If the mixture is too wet, add a little more chickpea flour or oat flour until you reach a manageable consistency.

      Shape the Cakes: With your hands, take a small handful of the mixture and shape it into a patty about 1/2 inch thick. Place the formed cakes on a plate or cutting board.

        Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering.

          Cook the Cakes: Place the veggie cakes in the skillet, making sure not to overcrowd them. Cook for about 4-5 minutes on one side until golden brown and crispy. Flip carefully and cook for another 4-5 minutes on the other side.

            Drain the Cakes: Once cooked, transfer the cakes to a paper towel-lined plate to soak up any excess oil. Repeat the process until all the batter is used.

              Serve: Serve the Summer Bloom Veggie Cakes warm, with a side of Greek yogurt or sour cream for dipping. Garnish with extra parsley or a squeeze of lemon if desired.

                Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings