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Veggie Cakes with Yogurt Dip

Prep Time:10
Cook Time:10
Serves:18
  • 43g Calories
  • 2g Protein
  • 4g Carbs
This Veggie Cakes with Yogurt Dip recipe makes a great appetizer or afternoon snack. Made with Kodiak Cakes Homestead Cornbread Mix, broccoli, onion, and red pepper, these savory cakes make are just what you need to get your appetite ready for a big meal.

Recipe provided by A Bountiful Kitchen

Ingredients

veggie cakes 
  • 2  cups  finely  chopped  veggies  such  as:  cauliflower,  broccoli,  onion,  red  pepper,  corn
  • 3/4  cup  Kodiak  Cakes  Cornbread  Mix  (dry,  not  prepared)
  • 2  eggs,  beaten
  • 2-3  tablespoons  milk
  • 1/2  teaspoon  pepper
  • 1/4  teaspoon  salt
  • few  dashes  of  hot  sauce
  • 1  tablespoon  olive  oil
dip
  • 1  -  5.3  oz  Plain  Greek  Yogurt
  • 1  tablespoon  light  or  regular  mayo
  • 1  teaspoon  mustard  (yellow  or  dijon)
  • 1  teaspoon  Creole  seasoning
  • 3-4  drops  hot  sauce  

Directions

dip:
  1. Mix all dip ingredients together in a small bowl and set in fridge until ready to serve. For
veggie  cakes:
  1. Mix chopped veggies,  cornbread  mix,  2  eggs,  2  tablespoons  milk,  pepper,  salt  and  hot  sauce  in  a  medium  size  bowl.  The  mixture  should  be  similar  to  the  texture  of  muffin  batter.
  2. Heat  a non-stick pan  over  medium  heat.  Drizzle  one  tablespoon  olive  oil  into  pan.  
  3. Spoon  batter  a  tablespoon  at  a  time  onto  pan.  Using  the  edge  of  the  spoon,  fix the edges of the batter to form a circle shape.
  4. Cook  for  about  4  minutes  per  side  and  then  gently  turn.
  5. When  done,  serve  with  dip  hot  or  at  room  temperature.
  6. Any  leftovers  may  be  stored  in  fridge,  and  warmed  up  by  wrapping  in  a  paper towel and microwaving for about 30 second to 1 minute.

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