Simple and Diet-Friendly! Cabbage and Potato Veggie Cake with Creamy Pickle Yogurt Sauce

Prepare the Veggie Cake Mixture:

In a large bowl, combine the grated potatoes, finely chopped onion, grated carrot, and thinly sliced cabbage.

Beat the eggs and add them to the vegetable mixture along with the yogurt.

Mix well until all the ingredients are evenly combined. Season with salt and pepper to taste.

Cook the Veggie Cake:

Heat a little oil or butter in a skillet over medium heat.

Spoon the veggie mixture into the skillet, forming small cakes. Flatten them slightly with the back of a spoon.

Cook each side for 3-4 minutes until golden brown and crispy. Repeat until all cakes are cooked.

Make the Creamy Pickle Yogurt Sauce:

In a small bowl, mix together the yogurt, chopped pickles, and mustard (if using).

Season with salt and pepper to taste.

Serve:

Serve the veggie cakes hot with a generous drizzle of the creamy pickle yogurt sauce on top or on the side for dipping.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.