Broccoli Cakes (Vegan, Pan-Fried or Baked)

Broccoli cakes are pan-fried patties made from chopped broccoli, mashed potato, onion, garlic, and vegan cheese, bound together and cooked until golden and crispy on the outside. They take 45 minutes total and make 6 patties. The potato gives them their structure and keeps them from falling apart in the pan. The vegan cheese melts inside and gives a satisfying texture. Even people who normally avoid broccoli tend to eat these, because the flavor is mild and the crispy exterior changes the experience entirely.

This Recipe Works If You Need

• A quick weeknight dinner that uses up broccoli from the fridge
• A vegan snack or finger food for a party or gathering
• Something to serve to kids or picky eaters who avoid plain broccoli
• A batch-cook recipe that reheats well the next day
• A plant-based appetizer alongside dips and other fritters

Why You’ll Love This Recipe

• Crispy outside, soft inside, with melted vegan cheese throughout
• Fully vegan and naturally gluten-free
• Ready in 45 minutes
• Works for dinner, snacking, or party platters
• Easy to customize with different cheeses or add-ins
• A good way to use up broccoli before it goes off

Ingredient Notes

Broccoli. Two cups of chopped broccoli is the base. Chop it finely so it distributes evenly through the patties and holds together when pressed. Large pieces create weak points that cause the cakes to fall apart when flipped. Looking for more ways to use broccoli? The 10 best vegan broccoli recipes on Gourmandelle includes soups, salads, and bakes alongside this one.

Potatoes. Three potatoes, boiled and mashed, act as the binder. They keep the cakes together and give them a soft, fluffy interior. Boil until completely tender and mash them smooth before mixing. Lumpy potato makes uneven cakes that crack in the pan.

Vegan cheese. Half a cup of vegan mozzarella or any melting vegan cheese adds richness and helps bind the mixture. Shred it finely so it distributes throughout the mix. Homemade vegan mozzarella works well. For a stronger flavor, try vegan gorgonzola or smoked vegan cheddar.

Garlic and onion. One clove of garlic and one onion, both finely chopped. Sauté them in olive oil first until soft before adding to the mix. Raw onion gives a sharp bite that is too strong in the finished cakes.

Tips

Chop the broccoli very finely. Use a knife or food processor to get the broccoli to a rice-like consistency. Large pieces create weak points in the patty that break when you flip them.

Let the mixture rest before shaping. After mixing, let the mixture sit for 5 minutes. The mashed potato absorbs moisture from the broccoli and the mixture firms up, making it easier to shape into patties without crumbling.

Use a hot pan and do not move them early. Heat the olive oil until shimmering before adding the cakes. Cook over medium heat for 4 to 5 minutes per side without touching them. Moving them too early breaks the crust before it has a chance to form.

Wet hands for shaping. Dampen your hands before forming each patty. The mixture is soft and sticky, and wet hands prevent it from sticking to your palms while you shape it.

Substitutions and Variations

Add grated tofu. Press and grate about 100g of firm tofu into the mix for extra protein and a denser texture that also helps with binding.

Baked version. Brush the shaped patties with olive oil and bake at 200°C for 20 to 25 minutes, flipping halfway. They will be less crispy than pan-fried but still hold together well and need less attention.

More broccoli recipes and vegan fritters are available on Gourmandelle.

Storage and Make Ahead

Fridge: Store cooked broccoli cakes in an airtight container for up to 3 days. Reheat in a pan with a little oil for 2 to 3 minutes per side to restore the crispy crust.

Freezer: Freeze cooked cakes on a baking sheet until solid, then transfer to a freezer bag. They keep for up to 2 months. Reheat from frozen in a 180°C oven for 15 minutes or in a pan over medium heat.

Make ahead: Shape the uncooked patties and refrigerate them on a covered plate for up to 24 hours before pan-frying.

Crispy Vegan Broccoli Cakes

Pan-fried vegan broccoli patties made with chopped broccoli, mashed potato, and vegan cheese. Crispy outside, soft inside. Ready in 45 minutes, naturally gluten-free.

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Rate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Choose Serving Size 6 servings

Ingredients 

MetricUS (Imperial)

• 2 cups broccoli florets
• 3 potatoes boiled
• 1 onion chopped
• 1 clove garlic minced
• ½ cup cheese shredded; vegan or regular
• 3 Tbsp olive oil

Instructions

• Rinse and drain the broccoli florets.
• Add them to a food processor and pulse until the florets have a small size.
• Add the oil, onions, and garlic in a medium skillet over medium heat. Cook for 4 minutes until soft.
• Add the broccoli florets, 2 Tbsp water and continue to cook until soft, for about 7 minutes.
• Slice the cooked potatoes and add them to the broccoli mixture.
• Cook for about 5 more minutes and mix to incorporate ingredients.
• Let cool for about 10 minutes.
• Add the cheese into the broccoli mixture. Mix.
• Form the patties using a measuring cup or a circle baking shape.
• Heat a large skillet over medium heat. Cook the patties for about 5 minutes on each side or until the bottom is golden.

Notes

Chop the broccoli very finely (rice-like) and mash the potato completely smooth – large pieces cause the cakes to fall apart. Rest the mixture 5 minutes before shaping. Do not move the cakes in the pan until a firm crust forms underneath, about 4-5 minutes.

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