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Veggie cake that is packed in nutrition and large enough for a meal

Veggie cake's are packed with vitamins
Veggie cake's are packed with vitamins
Stacy Jo Reed

A veggie cake that is packed with nutrition and taste is what is being served up in this recipe. Some may refer to this as a potato cake, but there are so many other substantial ingredients in this recipe that a veggie cake is a much better description. A great detail of this recipe is that many of the ingredients can be found in your cupboard. Keep in mind that you can always use fresh vegetables, but canned vegetables certainly cuts down preparation time. Always make sure to purchase ‘salt free’ or ‘no salt added’ cans of vegetables. They are just as tasty and much better for you.

1 box of instant potatoes (1lb. 10.7 oz.)
1 pound of frozen brussel sprouts
2 medium white onions
¾ cup of ground flax seed
1 16 oz. can unsalted corn
1 16 oz. can unsalted diced tomatoes
3 Tbsp red pepper flakes
3 Tbsp paprika
1 ½ cup milk

Add juice from the canned tomatoes into blender. Add onions chopped into large pieces and put into blender; add corn, and brussel sprouts. Blend unto pureed. In 7 quart bowl, empty box of instant potatoes. Add tomatoes, flax seed, red pepper flakes, and paprika. Finally add ingredients from blender. Lastly, add milk slowly; making sure not to add all at once. Use large spoon or clean hands to mix ingredients. Add more milk as necessary to blend.

Prepare two 16 x 12 baking sheets. Preheat oven to 375. Using clean hands, create large pot-pie sized patties. Place each one on the baking sheets with a small amount of small between them. Place in oven and bake for 20 minutes. Turn patties over and bake for another 20 minutes. Let cool for 10 minutes.

Serve with hot sauce or your favorite condiment.

Feel free to experiment and add your favorite vegetables to personalize your veggie cake.

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