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

Serving: These veggie cakes are perfect as a light lunch or dinner, and the sauce adds a fresh, tangy kick. Pair them with a side salad for an even lighter meal.

Storage: Store any leftover veggie cakes and sauce in airtight containers in the fridge for up to 3 days. Reheat gently on a skillet to preserve the crispiness of the cakes.

Variations:
Add some cheese: For a richer flavor, you can add a bit of shredded cheese to the veggie mixture before frying.

Herbs and spices: Try adding some fresh herbs like dill, parsley, or thyme to the veggie mix to enhance the flavors.

FAQ:
Can I make these cakes in the oven instead of frying? Yes, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden and crispy.

Can I make the veggie cakes ahead of time? Yes, you can prepare the cakes ahead of time and store them in the fridge. Simply reheat them in a skillet or oven when you’re ready to serve.

Enjoy this healthy and easy-to-make Cabbage and Potato Veggie Cake with Creamy Pickle Yogurt Sauce!