Veggie Cakes a New Life for Leftovers

If there’s one thing I DESPISE it’s wasting food.  On the flip side, if there’s one thing I LOVE it’s giving leftovers a makeover and making them in to a completely new dish and these veggie cakes are no exception. They are perfect for any meal of the day and ready in 20-30 minutes.  I  made these for brunch with some poached eggs and black bread toast and was thoroughly pleased with my recycled edibles!

Ingredients

  • Sautéed spaghetti squash, zucchini & tomatoes (see “Squash your Hunger with this Dish!” for the recipe)
  • Breadcrumbs
  • Parmesan cheese

Directions

  • Pre-heat the oven to 357 degrees.
  • Place leftovers in a large mixing bowl.
  • Add some breadcrumbs and cheese and mix  gently.
  • Keep adding the dry ingredients until the mixture has a drier texture and can be handled and molded.
  • You can either shape into patties and place on a non=-stick baking sheet but I spooned them into a whoopie pie pan.
  • Bake for approx. 20 minutes then turn the oven to BROIL (high) and cook for another 5 minutes until the tops crisp and brown a bit.

 

Serve them up hot and enjoy!

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