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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
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
- 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.
- 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.
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).
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
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).
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.
This Post Has 5 Comments
soo good1
Thank you Allou! ◡̈
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.
Ooh great idea turning them into burgers! And glad you liked them Pauline ◡̈
loved this! made it since we had cauliflower and broccoli lying around. stir fried them and they turned out wonderful. thanks!!