When I attend work events, social events, or even Kraft Services on set the snack/appetizers are unfulfilling as far as my needs, wants and goals. They are usually full of grains and unnatural ingredients. You can avoid taking these steps in the wrong direction. Remember if you can’t pronounce the ingredients you surely don’t want to eat it. If you need to take a dish to pass or if you’re hosting a cocktail party these healthy, yet delicious little veggie cakes will be a hit. You’ll be asked for the recipe and given compliments as well. Trust me when I say, “You won’t be taking leftovers home.”

Veggie Cakes

Yields: 24

Peel, steam, and chop:

• 1 Butternut squash
• 2 Sweet potatoes
• 2 Carrots
• 1 Parsnip

Sauté 1/4 yellow onion chopped

Blend:

• Everything above
• 1 clove of garlic
• 1/4 Himalayan salt
• 1 pastured egg
• 1/2 cup rice flour
• 1/4 cup coconut oil

Heat Grass fed butter in cast iron skillet on low-medium

• Form mixture into 1.5″ balls and drop into pan
• Flatten with a spatula
• Cook each side 5-6 minutes
• Place on cookie sheet to keep warm in oven

Goat Cheese Dollop

Blend:

• 2 tbs goat cheese
• 1 tbs avocado
• few sprigs of parsley to taste
• 1/2 pastured egg
• Olive oil

Place in piping bag and squeeze a dollop on each cake serve warm.

Or skip the dollop and drop a few cold cakes in your salad.