Broccoli cakes are a delicious way to eat your vegetables. These vegetable cakes are baked, not fried, to make them an even healthier choice. Inspired by my original veggie cakes recipe, these broccoli cakes are approved by even the pickiest eaters.
Broccoli cakes are perfect for tucking into lunch boxes or meal prepping for the week. This recipe makes a dozen, but it can be easily doubled and I often make a double recipe because they disappear so quickly!
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I love making little cakes or fritters out of vegetables. These are made from broccoli, which can be a little tricky for picky eaters.
Broccoli isn’t one of those vegetables that everyone loves, but combine it with a few ingredients (like cheese!), bake it in the oven and make it look like something store-bought; now those picky eaters are singing a different tune.
How to make Broccoli Cakes
If this is your first time making any type of vegetable fritter or veggie cake, check out my how to make veggie cakes post. In that post, I walk you through the entire process, from start to finish.
The first step in making broccoli cakes is shredding or grating the broccoli. A food processor makes this quick and easy.
After the broccoli is shredded, everything gets tossed together in a large mixing bowl.
Once the mixture is uniform, it’s time to make the cakes. I always use a scoop to make my veggie cakes, so they are all the same size.
Line a rimmed baking sheet with parchment paper. Coat the paper with cooking spray – this will help them crisp in the oven. Set the ring mold on the parchment paper to make your cakes.
Drop a portion of broccoli cake mixture into the ring mold and press it down to flatten. Then, slide them into the oven. That’s it!
Baked Broccoli Cakes
I used a 3 inch ring mold to form my broccoli cakes so they would be uniform in shape and size. You can absolutely freeform yours, if you prefer. Pack them with your hands, like you are making a meatball, then flatten them into a disk.
Because they are baked in the oven, I wanted them to be the same size and shape so they would bake evenly. If some are bigger than others, they won’t all cook in the same amount of time. Another plus for using a scoop and a ring mold. No guessing.
Plus, the ring mold ensures they will be nice, even circles. When food is appealing to the eye, we are all more inclined to eat it.
We ate these for dinner a few nights ago and as soon as the first bite was taken, we agreed these would be fantastic with a sunny side up egg on top for breakfast as well.
Broccoli cake recipe
Most of my veggie cake recipes are fried and if you prefer to cook these on the stovetop, you can. Scoop the mixture and drop it into a heavy pan (like a cast iron skillet) with enough oil in it to cover the bottom.
Cook for 5 minutes on each side, over medium /medium high heat. Remove from the pan and drain on paper towels. No matter how you choose to cook these broccoli cakes, they will be delicious.
Getting more vegetables into your diet isn’t hard, especially when they taste like this.
What do I need to make Broccoli Cakes?
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To fry the broccoli cakes: add enough oil to cover the bottom of a heavy skillet (like a cast iron pan). Scoop mixture and drop into hot oil. Use a spatula to slightly flatten broccoli cake. Cook for 5 minutes on each side. Drain on paper towel. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 82 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 35mg Sodium: 556mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
To fry the broccoli cakes: add enough oil to cover the bottom of a heavy skillet (like a cast iron pan). Scoop mixture and drop into hot oil.
Use a spatula to slightly flatten broccoli cake. Cook for 5 minutes on each side. Drain on paper towel.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.