Baked Broccoli Cakes Recipe
Broccoli cakes are a delicious way to eat your vegetables. These vegetable cakes are baked, not fried, to make them an even healthier choice.
Servings: 1 dozen
Calories: 73kcal
Equipment
Ingredients
- 5 cups shredded broccoli 3/4 lb. // 340g
- 2 eggs
- 1 tbsp. garlic minced
- 1/4 cup fresh parsley chopped
- 1/4 cup scallions green onions, chopped
- 1/2 cup Parmesan cheese grated //50g
- 1/4 cup flour // 30g
- 1/2 cup Panko breadcrumbs // 25g
- 1/2 tsp baking powder
- 2 tsp salt
- 1 tsp pepper
- cooking spray for pan
Instructions
- Preheat oven to 375°F // 190°C // Gas mark 5.
- In a small bowl, whisk eggs and set aside.
- In a large bowl - mix flour, baking powder, breadcrumb, cheese, salt and pepper together.
- Add shredded broccoli, garlic, parsley and scallions to flour mixture. Toss to coat evenly.
- Add eggs and use your clean hands or a sturdy rubber spatula to mix to combine well.
- Line a sheet pan with parchment paper and spray parchment with cooking spray.
- Using a scoop, portion out broccoli cake mixture. Drop into the center of a 3" ring mold to form broccoli cake. Press down evenly to flatten.
- Continue until broccoli cake mixture is gone, then bake for 20 minutes, flipping broccoli cakes over and rotating tray, halfway through baking time.
- For leftovers - cool on cooling rack completely before storing in the refrigerator.
Notes
To fry the broccoli cakes: add enough oil to cover the bottom of a heavy skillet (like a cast iron pan). Scoop mixture and carefully drop into hot oil. Use a spatula to slightly flatten broccoli cake. Cook for 5 minutes on each side. Drain on paper towel.
Nutrition
Serving: 1g | Calories: 73kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 538mg | Fiber: 2g | Sugar: 1g