When it comes to vegetarian-friendly appetizers, Veggie Cakes are the dish to try. Crispy and packed with flavor, this dish offers a variety of vegetables all in one compact patty.
This recipe for Veggies Cakes is a feature in Deborah Madison's latest cookbook 'Vegetable Literacy.' Among all the recipes that provide delicious meatless cuisine, these Veggie Cakes are a real hit. Underneath the cake's pan-fried exterior is a mixture of chard, beet greens, spinach, ricotta cheese, grated Parmesan and a few spices.
Topped with sour cream, a cluster of micro greens or a chiffonade of sorrel herbs, this dish works well as an appetizer or sandwich patty. Veggie Cakes can also be made slightly larger to serve as a first course or even larger still to serve as a main course.