Indian Vegetable Cakes

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This is a great way to get kids to eat their veggies! A nonstick pan helps prevent sticking. Sour cream makes a very good garnish.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 6


  • 1 Tbsp. extra-virgin olive oil
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed of excess moisture
  • 5 oz. frozen baby peas, thawed
  • ½ bunch scallions, chopped
  • 1 tsp. curry powder
  • ½ tsp. turmeric
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • ¼ tsp. hot pepper sauce
  • ¼ cup cornmeal
  • 5 extra-large eggs, well beaten
  • ½ cup grated Parmesan cheese


  • Heat olive oil in a large nonstick skillet over medium heat.
  • In a large bowl, mix together all the ingredients except the Parmesan cheese. Form into patties.
  • Drop patties, 3 or 4 at a time, into the pan and fry until delicately browned, 3–4 minutes per side. Turn and sprinkle with cheese before serving.