01/29/2026
These cheesy veggie cakes are delicious and low FODMAP. They are perfect for a mid-day satisfying snack!
Cheesy Broccoli & Zucchini cakes — 1 Serving
Ingredients
Fritters
⅔ cup broccoli florets (about 2.2 oz)
⅓ cup grated zucchini (about 1.5 oz)
2–3 tbsp grated cheese (colby, cheddar, or vegan)
2–3 tbsp gluten-free all-purpose flour
Pinch salt (~1/16 tsp)
Pinch black pepper (~1/16 tsp)
⅓ egg (use 1 egg, lightly beaten, then measure out ~1 tbsp + 1 tsp)
1 tbsp lactose free milk or unsweetened almond milk.
1 tsp garlic-infused oil
Zesty Lime Aioli (1 Serving)
1 tbsp + 1 tsp mayonnaise (about 21 ml)
¾ tsp fresh lime juice
⅛ tsp lime zest
Instructions
Steam or microwave broccoli until just tender, then finely chop.
Squeeze excess moisture from grated zucchini with a paper towel.
In a bowl, combine broccoli, zucchini, cheese, flour, salt, and pepper.
Add measured egg, milk, and garlic-infused oil. Mix to form a thick batter.
Heat a lightly oiled skillet over medium heat.
Spoon batter into 2–3 small cakes and cook 3–4 minutes per side until golden.
Stir together aioli ingredients and serve with warm veggie cakes.
Enjoy!