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  • Jeeca Jeeca
  • - August 20, 2022
  • - 1:24 am

Broccoli and Cauliflower Cakes

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Broccoli and Cauliflower Cakes Recipe

These Broccoli and  Cauliflower Cakes are a great way to sneak in those veggies! These cakes also have extra protein from tofu. These cakes can be pan-fried, deep-fried, baked, or air-fried until golden brown on both sides.

I’m not gonna lie when I say I don’t really enjoy broccoli and cauliflower as-is because I personally don’t like eating plain sautéed vegetables most days and honestly find them boring. So I love to transform them and sneak them into dishes where it doesn’t look like I’m eating vegetables and these broccoli and cauliflower cakes are a great way to pack in those vegetables and protein.

WHAT I LOVE ABOUT THESE CAKES

These are great as a starter, as a snack, and you can even to shape these into large patties to use for your veggie burger. I processed the heads of cauliflower and broccoli until they reach a minced consistency and I added a block of extra firm tofu for extra protein and texture.

I added some salt and pepper to taste, along with some white miso paste for extra flavour. You can use any flour of choice for your binder before shaping these into small cakes or any shape of your choice.

You can also cook these by either air-frying, pan-frying, baking or deep-frying, it’s totally up to you.

INGREDIENTS YOU’LL NEED TO MAKE THESE BROCCOLI AND CAULIFLOWER CAKES

Broccoli and Cauliflower Heads
This recipe is a great way to sneak in your broccoli and cauliflower!

Cakes

  • 5 oz raw broccoli 1 small head (makes 1 cup minced)
  • 5 oz raw cauliflower 1 small head (makes 1 cup minced)
  • 7 oz extra firm tofu drained and pressed
  • 1/2 cup all-purpose flour or other flour of choice (see notes) 66 g
  • 1/2-1 tsp salt adjust to taste (see notes)
  • 1/2 tbsp white miso paste see notes
  • 3 cloves garlic minced
  • 1 green onion chopped
  • Freshly ground pepper

For Cooking

  • Neutral oil for frying

To Serve

  • Dipping sauce of choice I had tomato ketchup

PREPARE THE BROCOCLI & CAULIFLOWER MIXTURE

Processed Broccoli and Cauliflower
Place these florets into a food process and process until minced. Alternatively, you can also roughly chop the broccoli and cauliflower.
Broccoli and Cauliflower Cakes Ingredients
With your hands, carefully break apart the tofu. Add in the flour, salt, miso paste (if using), garlic, green onions, and pepper.
Broccoli and Cauliflower Cakes
Shape the mixture into small patties, cakes, or other shape of choice.
You can even make these into large burger-sized patties to have in burgers or sandwiches, if desired.
  • Break apart the broccoli and cauliflower into florets. Place these florets into a food process and process until minced. You can leave a few bigger chunks, if desired. Alternatively, you can also roughly chop the broccoli and cauliflower.
  • Transfer the minced broccoli and cauliflower in a large bowl. With your hands, carefully break apart the tofu. Add in the flour, salt, miso paste (if using), garlic, green onions, and pepper.
  • Mix everything until combined. Shape the mixture into small patties, cakes, or other shape of choice. You can even make these into large burger-sized patties to have in burgers or sandwiches, if desired.

COOKING THE CAKES

3 options for cooking these cakes:

  • Baked/air-fried
  • Pan-fried
  • Deep-fried

WHICH IS BETTER, DEEP-FRIED OR AIR-FRIED?

Personally, I prefer deep-frying or pan-frying since the cakes turn out a lot juicier and also more evenly brown. Air-frying or baking is good too but I find that these can turn out on the dry side so I’d recommend spraying a generous amount of oil before baking or air-frying and serving these with a good dipping sauce.

Deep fried vs. air-fried Broccoli and Cauliflower Cakes
On the left: deep fried cake, on the right: air-fried cake.
  • If pan-frying or frying, heat a pan or pot over medium. Add in the oil and leave to heat. Once hot, pan-fry or deep fry the cakes until golden brown on both sides. 
  • For deep-frying, I cooked mine for 6-8 minutes and flipped halfway through until golden brown throughout. Drain the cakes from the oil and cook the rest.
Deep frying Broccoli and Cauliflower Cakes
I used neutral vegetable oil to fry the cakes until golden brown.
Deep Fried Broccoli and Cauliflower Cakes
Drain the broccoli and cauliflower cakes from the oil.
  • If air-frying or baking, heat your air-fryer or oven to 350F/180C. On a lined air-fryer basket or baking tray, place the cakes. Spray or brush a generous amount of oil on both sides. Leave to air-fry for 25-30 minutes, flipping halfway through, until golden brown on both sides. For baking, this will take longer, around 35-40 minutes.
Broccoli and Cauliflower Cakes
On a lined air-fryer basket or baking tray, place the cakes.
Broccoli and cauliflower cakes on a lined air fryer basket
Spray or brush a generous amount of oil on both sides.
Air-fried Broccoli and Cauliflower Cakes on air fryer basket
Leave to air-fry for 25-30 minutes.
Air-fried cakes
Flip the cakes halfway through, until golden brown on both sides.

HOW TO ENJOY THESE BROCCOLI AND CAULIFLOWER CAKES

  • Serve the cakes and enjoy these with your dipping sauce of choice. I had mine with tomato ketchup.
  • You can also enjoy these in wraps, with salads, or even in a burger (if making large patties).
Broccoli and Cauliflower Cakes Recipe
Broccoli and Cauliflower Cakes Recipe
These cakes are packed with broccoli and cauliflower along iwht extra protein from tofu.
Broccoli and Cauliflower Cakes Bitten

MORE VEGAN RECIPES YOU MIGHT LOVE:

  • Pan-Fried Tofu Cakes
  • Baked Teriyaki Cauliflower Balls
  • Tofu “Chicken” Teriyaki
  • Eggplant and Tofu Teriyaki
  • Tofu ‘McNuggets’
  • Chinese Chive Pies
  • Kimchi Pancakes or Kimchi Jeon
Broccoli and Cauliflower Cakes Recipe

Broccoli and Cauliflower Cakes

4.75 from 4 votes
These Broccoli and Cauliflower Cakes are a great way to sneak in those veggies! These cakes also have extra protein from tofu. These cakes can be pan-fried, deep-fried, baked, or air-fried until golden brown on both sides. This recipe can also easily be made gluten-free.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Drinks, Finger Food, Side Dish, Sides, Snack
Cuisine American, Fusion
Servings 16 cakes
Calories 44 kcal

Ingredients
 
 

Cakes

  • 5 oz raw broccoli 1 small head (makes 1 cup minced)
  • 5 oz raw cauliflower 1 small head (makes 1 cup minced)
  • 7 oz extra firm tofu drained and pressed
  • 1/2 cup all-purpose flour or other flour of choice (see notes) 66 g
  • 1/2-1 tsp salt adjust to taste (see notes)
  • 1/2 tbsp white miso paste see notes
  • 3 cloves garlic minced
  • 1 green onion chopped
  • Freshly ground pepper

For Cooking

  • Neutral oil for frying

To Serve

  • Dipping sauce of choice I had tomato ketchup

Instructions
 

  • Break apart the broccoli and cauliflower into florets. Place these florets into a food process and process until minced. You can leave a few bigger chunks, if desired. Alternatively, you can also roughly chop the broccoli and cauliflower.
  • Transfer the minced broccoli and cauliflower in a large bowl. With your hands, carefully break apart the tofu. Add in the flour, salt, miso paste (if using), garlic, green onions, and pepper.
  • Mix everything until combined. Shape the mixture into small patties, cakes, or other shape of choice. You can even make these into large burger-sized patties to have in burgers or sandwiches, if desired.
  • If pan-frying or frying, heat a pan or pot over medium. Add in the oil and leave to heat. Once hot, pan-fry or deep fry the cakes until golden brown on both sides.
  • For deep-frying, I cooked mine for 6-8 minutes and flipped halfway through until golden brown throughout. Drain the cakes from the oil and cook the rest.
  • If air-frying or baking, heat your air-fryer or oven to 350F/180C. On a lined air-fryer basket or baking tray, place the cakes. Spray or brush a generous amount of oil on both sides. Leave to air-fry for 25-30 minutes, flipping halfway through, until golden brown on both sides. For baking, this will take longer, around 35-40 minutes.
  • Serve the cakes and enjoy these with your dipping sauce of choice. I had mine with tomato ketchup.
  • You can also enjoy these in wraps, with salads, or even in a burger (if making large patties).

WATCH Video

https://youtube.com/shorts/cIXaeRTkIQM?feature=share

Notes

FLOUR

  • You can use other flour like spelt, whole wheat, oat, almond flour, etc. for this recipe since it’s used mainly as a binder.
 

MISO PASTE

  • I love adding miso paste for that extra layer of umami. If you don’t have miso paste you can simple add more salt and season to taste.

NUTRITIONAL INFO

Serving: 1cake | Calories: 44kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 106mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 4 Comments

  1. Allou 22 Aug 2022 Reply

    5 stars
    soo good1

    1. Jeeca 23 Aug 2022 Reply

      Thank you Allou! ◡̈

  2. Pauline 6 Sep 2022 Reply

    4 stars
    These were really yummy, I made these in the air fryer and they turned out crispy. Next time I’m going to make them into burgers.

    1. Jeeca 7 Sep 2022 Reply

      Ooh great idea turning them into burgers! And glad you liked them Pauline ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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