Meatless Monday: Week Two - REDUX

I'm going to take back my previous FAIL and go with "Terrifically Meatless Tuesday!" That's a thing, right? Yep, totally a thing.

Thanks to a recipe provided by my in-laws who know I like getting creative with veggies, I was given a delish brinner idea. And since eggs clearly aren't meat, I'm going to say it was a meatless meal and call it a day.

Potato Pancakes sans the potato and sub with any ol' veggie!

I didn't have any Parmesan cheese so we went with grated cheddar instead. I think that helped the hubs like them a whole lot more. I had wee little candy onions from the garden so I subbed those in for the grated Vidalia onions.

Also, why the eff have I not been grating onions for other recipes!? That makes so much sense when you want the onion flavor but not the chunks. Game changer.

I headed out to my backyard farm and grabbed some zucchini, carrots and beets.

Frying up some purple.
Beets are pretty no matter how you do them! 

I put the finished cakes on a grid iron that was in a foil lined pan.
I threw that in a 250 degree oven while I made the rest of our dinner.

They were a success! The hubs was even a fan! Little Bear, not so much. Although, he hates any form of potatoes and I think these were close enough to actual potato cakes that it was probably a deal breaker for him.

The carrot ones were a little sweet, the beet were too but had their own little beet tinge as well. Both were similar to potato cakes but with that extra sweetness. The zucchini ones were probably the closest to actual potato cakes and were pretty decent as well.

I didn't bother with the dipping sauce but I do think it would have added a delicious element. The hubs and Little Bear don't like runny eggs but I do and I have to say, the gooey yolk was a really good accompaniment to the veggie cakes! The hubs was digging them with scrambled cheesy eggs and buttered toast.

Next time I think I will stick with the cheddar cheese sub and maybe try doing whole wheat flour over the white flour called for in the recipe because, well, why not?

Overall, a pretty good (and new) use for veggies!