Vegan Broccoli, Zucchini & Quinoa Cakes
These savory vegan cakes are packed with nutrient-rich broccoli, zucchini, and protein-packed quinoa. Bound together with chickpea flour and flavored with herbs, garlic, and lemon zest, they’re crispy on the outside and tender inside. Perfect served with a herbed yogurt dip or tahini sauce.
⏱ Time:
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Total Time: 40–45 minutes
Ingredients:
Vegetables:
1 cup finely chopped broccoli florets (lightly steamed or blanched)
1 medium zucchini, grated (about 1 cup, squeezed of moisture)
1 small carrot, grated (optional, for color and sweetness)
2 garlic cloves, minced
1/4 cup green onions or red onions, finely chopped
Zest of 1 lemon
Base & Binders:
1 cup cooked quinoa (cooled)
1/3 cup chickpea flour (besan) or oat flour
2 tbsp ground flaxseed + 5 tbsp water (flax egg)
1/4 cup fresh parsley or cilantro, chopped
1/2 tsp ground cumin
1/2 tsp dried oregano Or thyme
Salt and pepper, to taste
Olive oil or avocado oil spray (for frying or baking)
Instructions:
1. Prep the Vegetables:
Steam or lightly blanch chopped broccoli for 2–3 minutes, then finely chop.
Grate zucchini and place in a clean towel; squeeze out as much water as possible.
Combine broccoli, zucchini, (carrot if using), garlic, onion, and lemon zest in a bowl.
2. Make the Flax Egg:
In a small bowl, mix flaxseed and water. Let sit 10 minutes to thicken.
3. Mix the Batter:
In the bowl with vegetables, add cooked quinoa, chickpea flour, herbs, cumin, oregano, salt, pepper, flax egg, and parsley.
Mix until it holds together. If too wet, add 1–2 tbsp more chickpea flour.
4. Form Cakes:
With damp hands, shape mixture into 8 small patties (about 2.5″ wide).
5. Cook the Cakes:
Option 1: Pan Fry (crispy edges)
Heat 1–2 tbsp olive oil in a non-stick skillet over medium heat.
Cook cakes 3–4 minutes per side until golden and firm.
Option 2: Bake
Preheat oven to 400°F (200°C). Place cakes on parchment-lined tray.
Lightly spray with oil and bake for 18–20 minutes, flipping halfway.
Option 3: Air Fry
Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through.
Notes & Tips:
Add-ins: Try chopped sun-dried tomatoes, olives, or nutritional yeast for more flavor.
No chickpea flour? Use oat flour or blended rolled oats.
Serve with: Vegan Tahini lemon sauce, cashew yogurt dip, or inside pita with veggies.
❓ Frequently asked questions FAQ:
Q: Can I freeze these?
A: Yes! Freeze uncooked patties on a tray, then transfer to a bag. Cook from frozen (add a few extra minutes).
Q: Can I use store-bought egg replacer?
A: Absolutely. Use as directed for 1 egg equivalent.
Q: Is this gluten-free?
A: Yes! Just ensure your oats (if using oat flour) are certified gluten-free.
Nutrition information
Calories: 180
Protein: 6g
Carbs: 20g
Fat: 7g
Fiber: 4g