Savory Intervention: Vegetable "Cookies"

Okay, so these aren't actually cookies, they're more like fritters.  But Kay over at Kayotic Kitchen had to find some way to sneak veggies to her kids.  Whatever you call them, they are delicious.  And they make good party food since you don't need a knife and fork to eat them.  They're also versatile; use your favorite combo of veggies and cheese, or whatever you have on hand.   The next time I make these I think I'll go with corn, bell pepper and jalapeno, with some pepper jack cheese, for more of a southwest flavor.  Enjoy!


Vegetable Cookies
(Recipe from Kayotic Kitchen)

Ingredients: 

2-3 cups of finely chopped vegetables.  I used: 
* 3 carrots
* 2 stalks of celery
* 2 cloves of garlic
* 1/2 a medium onion
* a handful of mushrooms
* 1 jalapeno
* green onion (topping)
3/4 cups flour
1/2-3/4 cheese shredded.  I used: 
* mozzarella
* parmigiano reggiano
2 eggs
1-2 tablespoons milk, if necessary.
salt 
pepper
oil

Directions: 

Preheat oven to 400F.  Saute the chopped vegetables in oil over medium-high heat, about 5 minutes.  Season to your liking.

Reduce the heat to low and add the flour.  Mix until the flour is incorporated. 

Add the cheese and mix until incorporated.  Cook over low heat for a couple of minutes. 

Remove the mixture from the heat. Beat the eggs and add to the mixture, mixing until a wet dough forms.  If it's too dry, add some milk, a tablespoon at a time.

Drop spoonfuls onto a parchment lined cookie sheet.  Top with green onion.  NOTE: Make sure to press the spoonfuls down so that they are flat.  I forgot and had to smush them half way through baking. 

Bake for 20-25 minutes at 400F.  Serve with sour cream dip (just some sour cream mixed with garlic and herb dressing mix) :) 

Vegetable Cookies
(Recipe from Kayotic Kitchen)

Ingredients:  
2-3 cups of finely chopped vegetables.  I used: 
* 3 carrots
* 2 stalks of celery
* 2 cloves of garlic
* 1/2 a medium onion
* a handful of mushrooms
* 1 jalapeno
* green onion (topping)  
3/4 cups flour
1/2-3/4 cheese shredded.  I used: 
* mozzarella
* parmigiano reggiano 
2 eggs 
1-2 tablespoons milk, if necessary. 
salt 
pepper
oil


Directions: 
1. Preheat oven to 400F.  Saute the chopped vegetables in oil over medium-high heat, about 5 minutes.  Season to your liking.
2. Reduce the heat to low and add the flour.  Mix until the flour is incorporated. 
3. Add the cheese and mix until incorporated.  Cook over low heat for a couple of minutes. 
4. Remove the mixture from the heat. Beat the eggs and add to the mixture, mixing until a wet dough forms.  If it's too dry, add some milk, a tablespoon at a time.
5. Drop spoonfuls onto a parchment lined cookie sheet.  Top with green onion. Flatten.
6. Bake for 20-25 minutes at 400F.  Serve with sour cream dip :)