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Broccoli Cakes with Salsa Sauce


Broccoli Fritters
Use up left over brocolli with this easy dinner.

 

Broccoli Cakes with a Salsa Sauce


Makes 8 cakes


Time: 30 mins prep + 10 mins cook


For the salsa:

2 tomatoes

½ small mango

½ small avocado

1 small red onion

1 tbsp finely chopped coriander leaves

1 tbsp lime juice

½ tsp sea salt


For the cakes:

100g broccoli florets

1 small red onion

1 tbsp finely chopped coriander leaves

3 tbsp chickpea flour

Pinch of curry powder

Pinch of ground cumin

Pinch of ground ginger

Pinch of chilli powder

½ tsp sea salt

Pinch of fresh ground black pepper

1tbsp ground linseed

5 tbsp olive oil



  1. To make the salsa, halve the tomatoes, remove the stalk and seeds and chop finely. Peel the mango and avocado and remove the stones, then chop finely. Slice the chilli lengthways, remove the seeds, and slice into short, thin strips. Peel the onion and chop finely. Mix the ingredients in a bowl with the coriander. Add the lime juice and salt to taste.


  1. For the cake, wash and chop the broccoli florets, and peel and chop the onion. Put in a food processor with the coriander leaves, puree until smooth, and then decant into a bowl.

  2. Use a balloon whisk to combine the chickpea flour with the spices, salt, pepper and linseed in a bowl. Add the dry mixture to the broccoli mixture and work everything together with your hands until you have a firm consistency. Divide the mix into 8 portions and shape each into a small, flat cake.

  3. Heat the oil in a pan and fry the cakes on both sides over a medium heat until golden brown. Package up the broccoli cakes and the salsa separately. These taste great either warm or cold.

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