Zucchini & Sweet Potato Cakes

Category: Breakfast, Main Dish, Small Plates, Vegetarian

Total Time: 20 mins

Servings: 4


  • 1 4 oz zucchini (grated)
  • 1 8 oz sweet potato, peeled and grated
  • 2 tbsp whole wheat or spelt flour
  • 1 tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 egg whites
  • 2 tbsp grapeseed oil


  1. Grate the zucchini and squeeze out the excess water with a clean kitchen towel.
  2. In a large bowl, combine the egg whites, seasonings, and flour and gently mix.
  3. Add the grated zucchini and sweet potato and toss to combine.
  4. In a large skillet, heat oil over medium-high and drop ΒΌ cup of zucchini mixture into skillet.
  5. Press the mixture flat with a spatula and allow for the bottom to brown (about 4-5 minutes) before turning to brown the second side (2-3 minutes).
  6. If you are working in batches, you can transfer the finished batches to a baking sheet and keep warm in a 300-degree oven.