Vegetable cake recipes with photos

Vegetable cake

A delicious winter salad of boiled vegetables, similar to herring under a fur coat, but this has nothing to do with herring. beautiful to treat guests and useful.

Ingredients:

Beetroot - 3 pcs.
Potatoes - 3 pcs.
White onion - 1 piece
Cucumber (salted or pickled cucumbers) – 3 pcs.
Carrots (large) - 2 pcs.
Chicken egg - 2 pcs
Sour cream - 1 cup.
Mayonnaise - 1 cup.

Cooking time: 100 minutes

Number of servings: 6

Recipe:

Chop cucumbers, onions, add black pepper and mix everything. This is a filling that is divided into 2 parts.

Mix sour cream and mayonnaise - this is a cream.

1st layer. Grate the beets on a coarse grater 2nd - put half of the filling on top and pour some of the cream over it

3rd layer - grate the potatoes 4th layer - the second part of the filling and cream

5th layer - grate the carrots and pour the rest of the cream on top. 6th layer - grate the white of the boiled egg on a coarse grater, most of it on the sides. Then grate the yolk on a fine grater - more in the center. Garnish with parsley on top, and you can cut out flowers from the vegetables. All is ready. Bon appetit!

Step-by-step cooking recipe

Despite its simplicity and the small number of available ingredients, the salad turns out very tasty. In addition, it is juicy and looks beautiful. Therefore, you can turn a simple dinner into a festive one by preparing this “Vegetable Cake”.

Boil or bake vegetables in the oven, boil eggs.

Read also: Table of portioned semi-finished beef products

Grate all the ingredients on a coarse grater and drain the excess liquid from the cucumbers.

Place the ring on the dish. We lay out the potatoes as the first layer and make a mesh of mayonnaise. Next are carrots, eggs, onions, cucumbers and beets. Coat each layer with mayonnaise.

Place the salad in the refrigerator for two hours. After the time has passed, remove the ring and decorate the salad.

Vegetable cake with beets

Vegetable cake with beets is a budget option for a tasty and unusual salad. If you want to diversify your daily menu with something unusual, this recipe is just for you. In order to prepare a vegetable cake with beets, you will need the most accessible ingredients and very little time if you prepare all the products in advance. For dressing, you can use both mayonnaise and sour cream, then the salad will also turn out healthy. Cooking will not take much of your time; just boil all the vegetables, grate them and lay them out in layers.

Ingredients:

Potatoes – 2 pieces
Carrots – 1 piece
Beetroot – 1 piece
Onion – 1 piece
Chicken egg - 2 pieces
Mayonnaise - 2 tbsp. spoons
Salt - 0.5 teaspoons

Number of servings: 6-8

How to cook “Vegetable cake with beets”

Prepare all the necessary ingredients. Boil the vegetables until tender and let them cool completely. Boil the eggs in salted water for 7-8 minutes, then plunge them into ice water. Grease the bottom of the plate with mayonnaise. Grate all vegetables on a medium grater. Peel the eggs, grate the white separately from the yolk. Make the first layer of potatoes and add a little salt. Place finely chopped onions on top of the potatoes. Next, make a layer of carrots. Lubricate the carrots with mayonnaise. Place the beets and brush with mayonnaise. Cover the entire cake with finely grated egg whites. Decorate the cake with finely grated yolk. Vegetable cake with beets is ready. Bon appetit!

How to make vegetable cake

During the season of fresh vegetables, I often prepare all kinds of cold appetizers in the form of cakes and canapés. I want to talk about how to make a vegetable cake. The recipe is quite simple. The cake is made from zucchini and potatoes; we use fresh tomatoes and processed cheese in the layer. For flavor, of course, add garlic and fresh herbs. The cake turns out very tasty and tender. I think this appetizer will decorate any holiday table.

ARTICLES ON THE TOPIC:
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Ingredients

To prepare a vegetable cake we will need: zucchini - 1 pc.; potatoes - 2 pcs.; egg - 1 pc.; flour - 3 tbsp. l;salt and pepper - to taste;vegetable oil. For the filling: mayonnaise - 100 g; garlic - 2-3 cloves; greens - 1 bunch; tomatoes - 2-3 pcs; processed cheese (I took Druzhba cheese) - 1 package.

Cooking steps

Prepare food.

Wash the zucchini and grate it on a coarse grater. If the zucchini has a thick crust and large seeds, then the skin must be peeled off and the seeds removed. Peel the potatoes.

Grate the potatoes on a coarse grater. In a deep bowl, mix the potatoes with the zucchini; if there is a lot of liquid, it is better to squeeze it out.

Add egg, flour, salt and pepper to the vegetable mixture.

Mix everything thoroughly. The mass will not be liquid.

Pour vegetable oil into the frying pan. Place a couple of tablespoons of vegetable mixture in the pan and carefully form a round pancake.

Bake vegetable pancakes on both sides until golden brown.

Peel the garlic and pass through a press. Combine mayonnaise with garlic. Wash and dry the greens.

Mix mayonnaise and garlic well. Finely chop the greens.

Cool the prepared vegetable pancakes. Wash and dry the tomatoes.

Assemble the vegetable cake. Place the vegetable pancake on a flat plate and grease it with mayonnaise and garlic.

Cut the tomatoes into thin slices. Place tomatoes on vegetable pancake.

Place grated cheese on top of the tomato.

Then sprinkle with herbs. Place the next vegetable pancake on top.

In this way, assemble the entire cake, alternating layers. Place the finished vegetable cake in the refrigerator for 1-2 hours.

Cut the vegetable cake into portions and serve. The cake was fragrant, tender and very tasty.

Bon appetit!

Step-by-step recipe with photos

Vegetable snack cake is not only beautiful, but also a very tasty dish. You can make such a cake from pancakes based on zucchini pulp, but the layers for soaking can be made from fresh tomatoes, bell peppers, cottage cheese, hard or soft cheese and lettuce. You can decorate the snack cake as you wish.

Try making a vegetable snack cake and I’m sure you will surprise your guests not only with the look, but also with the savory taste of the vegetable cake.

For vegetable cake, it is better to use young zucchini, as they have no seeds and very tender skin. Wash the zucchini and dry. Grate the zucchini using a medium grater or food processor. Place the zucchini pulp in a colander to drain excess juice. Transfer the zucchini pulp into a deep bowl, add eggs and salt. Mix everything well.

Then add the sifted flour to the vegetable mixture. Add flour in small portions and then mix well. The consistency of the vegetable mass should resemble pancake dough, like thick sour cream.

Place the pan for baking cakes on the fire and heat well. Then add vegetable oil. You need to grease the pan before each pancake. Place 3 tbsp in the pan. vegetable dough and carefully level it, form a circle.

In order for our pancakes to turn over well, we need to fry the bottom of the pancake well, and only then turn it over. It is better to bake vegetable pancakes in a frying pan 20-22 cm in diameter, since it will be difficult to turn over a large pancake.

Cool the prepared vegetable pancakes well. Prepare the sauce to soak our cake. Peel the garlic and pass through a press. Combine garlic with mayonnaise and mix well. You can adjust the spiciness of the sauce yourself; for this you need to take more or, conversely, less garlic.

Salad Vegetable Cake recipe with sour cream and mayonnaise sauce

Good afternoon, dear readers!

The name “Vegetable Cake” salad was given for its preparation - vegetables are placed in layers and soaked in a delicious sauce, like cream between the layers in a real cake. When ready, the Vegetable Cake salad looks very beautiful - multi-colored, majestic, I would even say. It’s not a shame to put such a salad on the holiday table. And what’s most interesting is that few people know the salad recipe. I am sure that by preparing it you will surprise your guests.

So, we will need:

Boiled potatoes – 5-6 medium pieces;
Boiled beets - 2-3 medium pieces;
Boiled carrots - 2 medium pieces;
Onions - 1 pc.;
Boiled chicken egg - 1-2 pcs.;
Fresh cucumber for garnish.

For the sauce

Pickled cucumbers - 2 pcs.;
Mayonnaise - 100 gr.;
Sour cream 10% - 150 gr.;
Greens (dill and parsley)

For the salad, boil the vegetables and eggs in advance. It's better to do this the night before. That's the first thing.

Probably the most important thing in a salad is to boil the vegetables in advance. These are potatoes, beets and carrots. Vegetables should be cold so that the salad does not quickly turn sour. This rule applies to all salads that contain boiled vegetables.

Second, prepare the sauce. It's similar to tartare, but without the garlic. Combine sour cream and mayonnaise in a fairly deep bowl.

Separately, finely chop the pickled cucumbers and herbs. The finer you cut it, the more tender the sauce becomes.

Mix everything in a bowl. If the sauce turns out a little thick, you can dilute it a little with cucumber brine.

For those readers and cooks who are on a diet, mayonnaise and sour cream can be replaced with low-fat yogurt. The salad will be less calorie and more healthy.

We put the sauce aside, but not far away and do the vegetables. First of all, peel and grate the potatoes on a coarse grater.

We take a beautiful and large flat dish or plate. Place the grated potatoes in an even, flat layer.

Spread a layer of sauce on top.

We do the same with the beets - peel them, grate them and place them in an even layer on top of the potatoes with the sauce. We also pour the sauce over the beets.

The next layer is for the onions. We clean the onion, finely chop it and place it on the beets. Pour over the sauce.

Place grated carrots on top of the onions. Pour over the sauce.

The last layer is grated chicken eggs. We do not pour sauce over eggs.

You can decorate the sides of the salad with thinly sliced fresh cucumber and olives and serve. In general, decorations are a matter of taste. Here you can fantasize as much as you like. This time I didn’t have olives and I only garnished with a cucumber.

When serving, it is better to use a spatula, as for real cakes. It makes it easy for her to put the salad on a plate and still keep the layers in the salad.

Enjoy your meal!

Vegetable cake with zucchini

A simple but very tasty dish that is suitable for both dinner and a holiday table. I suggest making a vegetable cake. The ingredients are affordable, and I’m sure you’ll be pleased with the taste!

Ingredients:

Zucchini - 300 grams
Potatoes – 400 grams
Onion – 1 piece
Egg - 2 pieces
Flour - 5 tbsp. spoons
Soda - 1/3 teaspoon
Vegetable oil - 3 tbsp. spoons
Garlic – 2 cloves
Sour cream – 120 grams
Mayonnaise – 120 grams
Dill – 1 bunch
Salt - To taste
Ground black pepper - To taste

Number of servings: 8-10

How to cook

Prepare all ingredients.
Grate the zucchini and squeeze. Transfer to a deep bowl. Add grated onion. Also grate the potatoes on a coarse grater, squeeze and add to the zucchini and onions. Mix the vegetables and add flour, soda, eggs, salt and pepper to taste. Mix everything well again. Heat a frying pan and grease it with oil. Put about 2-3 tbsp. l. the resulting mass and smooth it with a spoon, giving it a round shape. Fry the resulting pancake on both sides until cooked. Bake all the pancakes this way. For the sauce, mix mayonnaise, sour cream, herbs and pressed garlic. Place the prepared pancake on a flat plate. Brush it generously with sauce. Repeat the procedure several more times until all the pancakes are gone. The vegetable cake is ready. You can decorate it to your taste; I topped it with grated cheese, tomatoes and herbs. Bon appetit! Sources

https://www.povarenok.ru/recipes/show/100640/
https://povar.ru/recipes/ovoshnoi_tort_so_svekloi-52339.html
https://rutxt.ru/node/10553
https://mnevkusnotut.ru/salaty/salat-ovoshhnoj-tort-recept.html
https://povar.ru/recipes/ovoshnoi_tort-73787.html

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Zucchini snack cake with minced meat

To make the dish especially juicy, use homemade minced meat made from equal parts beef and pork.

Ingredients:

3 young medium-sized zucchini;
3 eggs;
2 tbsp. l. sour cream;
2 cloves of garlic;
200 g wheat flour;
1 onion;
1 juicy young carrot;
300 g minced meat;
parsley;
salt;
freshly ground black pepper;
odorless vegetable oil for frying.

Prepare the minced meat by grinding the meat through a meat grinder. Fry the meat in a frying pan with a small amount of vegetable oil, breaking up the lumps with a wooden spatula. Season with salt and pepper and add dry herbs if desired.

Peel the zucchini, grate it on a fine grater or put it through a food processor. Squeeze out excess liquid, add eggs, beaten in a separate container, salt, freshly ground black pepper, and flour. Mix everything until smooth. Fry 6 identical pancakes in a small amount of oil. For those who do not like fatty foods, you can use a non-stick frying pan or grill. Set the zucchini pancakes aside to cool.

Peel the onion, chop it, mix with carrots, grated on a coarse grater. Fry the vegetables in a frying pan with vegetable oil, stirring constantly with a spatula. The onion should brown, but not burn, otherwise it will acquire an unpleasant aftertaste. Mix vegetables with minced meat and fry for another 5 minutes.

Grate the cheese, pass the garlic through a press and mix with sour cream, pepper, and salt. Mix the sauce until completely smooth in a mixer. To make it tasty, you can add a little lemon juice or sweet mustard.

Start assembling the cake. Place the pancake on a flat plate, grease with sour cream, cover with onions, carrots and meat, sprinkle with cheese. Alternate layers until the ingredients are gone. Place the finished cake in the cold and garnish with herbs before serving.