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.
Ingredients
- 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.