Veggie Quiche Cakes

It’s the end of a long week of part-time job and house hunting (Craigslist and I need to take a break from each other this weekend, I’d say). I’m in the mood for some breakfast for dinner, and WOW, I love how these turned out!

Gluten-free, Dairy-free, Vegetarian

Makes 10-12 medium sized cakes, 20-30 min prep, 6 or so minutes per cake to cook (depending on size)

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Ingredients:
  • 1 cup of each veggie: shredded zucchini, chopped potato, onion, and yellow squash (about 1/2 of a squash, zucchini, 1 potato, 1 med-small onion)
  • 2 eggs
  • 1/4 tsp salt, 1/2 tsp pepper
  • 1/4 cup gluten-free all purpose flour (my mix below)

*This recipe may also be easier to double (instead of having halves of veggies left over)

Instructions:
  1. Boil potato until soft but firm
  2. Meanwhile, chop onion and squash, and shred zucchini. (Leave the dark green skin on- it’s healthy and adds flavor)
  3. Chop softened potato. Then add all ingredients together, with eggs and seasonings in a large mixing bowl.
  4. Spray/butter large pan or skillet. Heat over med-high, then reduce after hot to med-low. Drop mixture by 1/4 cupfuls. Cook about 3 minutes per side or until golden brown.

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Gluten-free flour mix:
  • 1 part white rice flour
  • 1 part brown rice flour
  • 1 part tapioca flour
  • 1 part almond flour
  • xanthan gum (measure according to total amount of flour. For this recipe I’d use about 1/4-1/2 tsp)

Inspired by “Potato-zucchini pancakes w/ warm corn salsa,” a recipe by The Gluten-Free Bible

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