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Dehydrated Recipes

Crispy Vegetable Cakes | Commercial Dehydrators

These crunchy veggie cakes are a great side dish but you can also serve them as an appetizer, topped with a dollop of cold sour cream.

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Machine recommendation
Servings Icon
Serves
Makes 6 servings
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
Ingredients
macros
Instructions
  1. In a medium heatproof bowl, combine the dehydrated potatoes and zucchini and pour the boiling water over. Cover and let soak for 15 minutes. Drain off any remaining water.
  2. Add the breadcrumbs, egg, and milk and stir until well combined.
  3. In a large skillet, heat the oil over medium-high heat. Using a tablespoon, drop the mixture into the hot oil and press down with a metal spatula to flatten. Cook until the bottom is golden brown and crispy, then flip and cook the other side.
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Machine recommendation
Servings Icon
Serves
Makes 6 servings
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
Ingredients
macros
Instructions
  1. In a medium heatproof bowl, combine the dehydrated potatoes and zucchini and pour the boiling water over. Cover and let soak for 15 minutes. Drain off any remaining water.
  2. Add the breadcrumbs, egg, and milk and stir until well combined.
  3. In a large skillet, heat the oil over medium-high heat. Using a tablespoon, drop the mixture into the hot oil and press down with a metal spatula to flatten. Cook until the bottom is golden brown and crispy, then flip and cook the other side.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/