Get ready to transform ordinary vegetables into an extraordinary culinary experience that will make even the pickiest eaters beg for seconds! These Broccoli and Cauliflower Cakes are not just another boring vegetable dish – they're a crispy, golden masterpiece that combines nutrition with irresistible flavor. Perfect for health-conscious foodies, busy parents, and anyone looking to add some excitement to their meal rotation, these veggie cakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Steam the chopped broccoli and cauliflower in a steamer basket for 5-7 minutes until tender but not mushy. Drain well and let cool slightly.
- Transfer the steamed vegetables to a food processor and pulse until finely chopped but not completely pureed. You want some texture remaining.
- In a large mixing bowl, combine the chopped vegetables, breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Using your hands, form the mixture into small patties, approximately 2-3 inches in diameter and about 1/2 inch thick. Place the formed cakes on a clean plate.
- Heat a large non-stick skillet over medium heat and add a thin layer of oil. Allow the oil to become hot but not smoking.
- Carefully place the vegetable cakes in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan, cook in batches if necessary.
- Remove the cakes from the skillet and place on a paper towel-lined plate to absorb excess oil. Let them rest for 2-3 minutes before serving.
- Serve hot with a side of yogurt dip, marinara sauce, or a light salad. Garnish with fresh herbs if desired.
Tips
- Moisture is Key: Make sure to drain your steamed vegetables thoroughly to prevent soggy cakes. Use a clean kitchen towel or paper towels to remove excess water.
- Texture Matters: When processing the vegetables, pulse carefully to maintain some texture. Completely pureeing will result in dense, less appealing cakes.
- Binding Secrets: The egg and breadcrumbs are crucial for holding the cakes together. If the mixture seems too wet, add a few extra breadcrumbs.
- Cooking Temperature: Use medium heat to ensure the cakes get crispy on the outside without burning. A non-stick skillet works best for even browning.
- Batch Cooking: Don't overcrowd the pan. Cook in batches to ensure each cake gets perfectly crisp and golden.
- Make-Ahead Friendly: You can prepare the mixture and form the patties in advance, storing them in the refrigerator for a few hours before cooking.
- Serving Suggestions: Experiment with different dipping sauces like garlic aioli, tzatziki, or spicy sriracha mayo to add extra flavor!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 35mg
