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These cheesy vegetable cakes are an easy, healthy, cheesy, colorful and flavorful side dish!
Imagine a dish that marries the comfort of creamy mashed potatoes with the vibrant crunch of garden vegetables. These cheesy vegetable patties are the ultimate kitchen hack for anyone seeking a wholesome, gluten free option that doesn’t skimp on flavor.
By folding finely chopped broccoli and grated carrots into a base of smooth mashed potatoes, you create a colorful, nutrient dense dough. Providing just enough structure to keep the patties light and fluffy while ensuring they develop a perfectly golden, crisp exterior when pan seared.
The real magic, however, happens right in the center. As you shape the mixture into thick discs, you tuck a cold cube of Fontina cheese into the heart of each patty. As they cook, the Fontina transforms into a rich, nutty, and buttery molten core.
These versatile cakes are a total “chameleon” in the kitchen, transitioning effortlessly from a satisfying breakfast alongside a fried egg to a crowd-pleasing side dish for dinner. Because they are naturally gluten free and packed with fiber, they offer a feel-good alternative to traditional bread based sides.
If you like this recipe, you will also love my Cheesy Vegetable Fritters or my Easy Vegetable Pie.
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Cheese Stuffed Vegetable Cakes
Equipment
- large flat bowl
Ingredients
- 1 lb (0.45 kg) gold potatoes, peeled + cut into small chunks
- 13 oz (0.40 kg) carrots, cut into small chunks
- 10 oz (280 g) broccoli, cut into florets + no stems
- 1 tbs olive oil
- 1/4 cup (30 g) arrowroot powder
- 1 tsp each salt, garlic powder, onion powder, paprika + Italian herb blend
- 6 oz (170 g) fontina cheese, cubed small
Instructions
- Bring a large pot of water to a boil. Salt the water with 1 tsp salt. Once the water is boiling, add the potatoes and carrot. Bring back to a boil and cook for 8 minutes. Next, add in the broccoli. Bring the water back to a boil and cook for another 5 minutes. Drain the vegetables and transfer to a flat bowl lined with paper towel. Allow to cool for 5 minutes. Then, remove the paper towel and mash everything until mostly mashed. Add in the olive oil, arrowroot powder, salt, garlic powder, onion powder, paprika, Italian herb blend and mix well until a smooth dough forms.
- Form about 1/4 cup size balls and flatten them out as best as you can. Add 2-3 cubes of your cheese to the center and close them up. Now gently flatten them into a disc. Repeat.
- Add a drizzle of olive oil to your long griddle pan and heat on medium-high. Add in the vegetable cakes and cook for 3-4 minutes per side. Lower heat if they start to cook too quickly.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use corn starch, regular flour or tapioca flour instead of arrowroot powder.
- You can use white cheddar cheese or mozzarella instead of fontina cheese.
- Make sure your cheese is a vegan cheese if you are looking to make these dairy free.
Easy and yummy 🤤Â
Hi Aida, so true – this recipe is amazing!