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 cakesÂ- 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
- 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 Â
Directions
dip:- Mix all dip ingredients together in a small bowl and set in fridge until ready to serve. For
- 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.
- Heat a non-stick pan over medium heat. Drizzle one tablespoon olive oil into pan. Â
- 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.
- Cook for about 4 minutes per side and then gently turn.
- When done, serve with dip hot or at room temperature.
- 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.
