Broccoli and Cauliflower Cakes

4.80 from 5 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.

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Prep Time 20

Cook Time 20

Total Time 40

Course Appetizer, Drinks, Finger Food, Side Dish, Sides, Snack

Cuisine American, Fusion

Servings 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

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