Roasted Broccoli Cakes

Roasted Broccoli Cakes

Author Veg Life Staff


  • 12 oz. Bag of Frozen Broccoli defrosted, pressed dry and coarsely chopped
  • 1-2 tsp of Olive Oil
  • 1 Medium Onion finely diced
  • Minced Garlic optional
  • 2 Tbl Ground Flax Seed + 6 Tbl Water allowed to sit for at least 15 minutes
  • 3/4 C of Breadcrumbs any will do, but I used Panko for extra crispiness
  • 1/4 C Vegan Parmesan such as Go Veggie brand
  • 1/3 to 1/2 C of Vegan Shredded Cheddar such as Daiya or Vegan Gourmet
  • Salt Pepper, Garlic Powder, to taste
  • *****
  • 1/2 C Vegan Mayonnaise I like Just Mayo brand
  • Squeeze of Lemon
  • 1 Tbl Dijon Mustard
  • 2 Tbl Fresh Parsley chopped
  • Salt & Pepper to taste


  • Preheat your oven to 375-400 degrees.
  • Defrost the broccoli, strain any liquids and press with paper towels to remove as much water as you can. Coarsely chop the broccoli and set aside.
  • In a medium saute pan, add oil and onions. Cook until translucent and tender. Cool completely.
  • Meanwhile, combine the remaining ingredients for the Broccoli Cakes and add the onions and broccoli, stirring well to combine.
  • Using a large ice cream scoop, cookie scoop or measuring cup, add measured amount to the palm of your hands. Moistening your hands helps to prevent sticking.
  • Form into a tight ball and then flatter into patties.
  • Transfer to a lightly oiled baking sheet (do not use parchment or a Silpat for this recipe).
  • Roast for about 10-12 minutes or until showing signs of becoming golden. Flip and cook for another 5-10 minutes.
  • While the patties are roasting, combine all of the ingredients for the dipping sauce.
  • Serve with a garnish of fresh parsley and wedges of lemon.