Savoury Broccoli Cakes Recipes

VEGGIE CAKES

Steps:

• Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
• Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
• Set the drained zucchini aside.
• In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
• Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
• Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
• Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
• Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
• Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
• Repeat until mixture is gone!

TERI'S BROCCOLI CAKES

Steps:

• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
• In a large bowl, combine the broccoli, cauliflower, eggs, breadcrumbs, Parmesan cheese, capers if using and a healthy pinch of salt and pepper. Mix everything together with your hands until everything sticks together. Using your hands, make patties out of the mixture, about 2 inches across, and place onto the prepared baking sheet.
• Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes.

SAVOURY BROCCOLI CAKES

Steps:

• Preheat over to 350.
• Bring a pot of water to a boil and blanch broccoli for 3 minutes. Rinse well in cold water to stop the cooking and dry well.
• Beat the butter until soft and creamy. Add the sugar an keep beating until fluffy. Add the eggs one at a time beating well after each one.
• Mix together the flour, baking powder, turmeric, cayenne and salt.
• Beat the dry into the wet, well.
• Fold in the grated cheese with a spatula.
• Place a heaping tablespoonful of batter in the bottom of each muffin hole and shake to evenly spread the batter. Stand a floret in each muffin hole and top with the remaining batter. Don't worry, it will fill the holes.
• Bake the cakes for about 30 minutes, until golden brown and hard to the touch. The butter may bubble up -- don't worry -- it's ok.
• Allow the cakes to cool completely on a wire rack before serving. However, do eat the same day.
• Cut in quarters for lovely appetizers.