Name: Baked Broccoli Cheddar Cakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 4 cups Broccoli Florets, finely chopped (about 1 large head): Fresh broccoli yields the best texture and vibrant color. Ensure it’s chopped very finely (almost minced) so the cakes hold together well. Steaming or blanching it first ensures tenderness.; 1 cup Sharp Cheddar Cheese, freshly grated: Freshly grating your cheese is key! Pre-shredded cheese often contains anti-caking agents that hinder smooth melting and can affect texture. Sharp cheddar provides a robust, tangy flavor that pairs perfectly with broccoli.; 1/2 cup Panko Breadcrumbs, plus more for coating (optional): Panko breadcrumbs create a lighter, crispier texture compared to regular breadcrumbs. They act as a binder and help form that delicious golden crust. Keep extra on hand if you like an even crispier exterior coating.; 1/4 cup Grated Parmesan Cheese: Adds another layer of salty, nutty flavor complexity and aids in binding and browning. Use good quality Parmesan for the best taste.; 2 Large Eggs, lightly beaten: The primary binder holding everything together. Ensure they are well-beaten to incorporate evenly.; 1/4 cup Yellow Onion, finely minced (about 1/4 small onion): Provides a foundational savory flavor base. Mince it very finely so it integrates smoothly into the cakes without large chunks.; 1-2 cloves Garlic, minced: Adds aromatic depth. Adjust the amount based on your preference for garlic. Fresh garlic is recommended over powder for potency.; 1 tablespoon Olive Oil (optional, for sautéing onion/garlic): You can add the onion and garlic raw, but briefly sautéing them in olive oil first mellows their flavor and adds richness.; 1/2 teaspoon Salt (or to taste): Enhances all the other flavors. Start with 1/2 teaspoon and adjust based on the saltiness of your cheese and personal preference.; 1/4 teaspoon Black Pepper, freshly ground: Adds a touch of warmth and spice. Freshly ground pepper offers superior flavor.; Optional Seasonings: A pinch of paprika (for color and mild sweetness), red pepper flakes (for heat), or dried Italian herbs (for complexity) can be added according to your taste.

Ingredients

Scale

4 cups Broccoli Florets, finely chopped (about 1 large head): Fresh broccoli yields the best texture and vibrant color. Ensure it’s chopped very finely (almost minced) so the cakes hold together well. Steaming or blanching it first ensures tenderness.
1 cup Sharp Cheddar Cheese, freshly grated: Freshly grating your cheese is key! Pre-shredded cheese often contains anti-caking agents that hinder smooth melting and can affect texture. Sharp cheddar provides a robust, tangy flavor that pairs perfectly with broccoli.
1/2 cup Panko Breadcrumbs, plus more for coating (optional): Panko breadcrumbs create a lighter, crispier texture compared to regular breadcrumbs. They act as a binder and help form that delicious golden crust. Keep extra on hand if you like an even crispier exterior coating.
1/4 cup Grated Parmesan Cheese: Adds another layer of salty, nutty flavor complexity and aids in binding and browning. Use good quality Parmesan for the best taste.
2 Large Eggs, lightly beaten: The primary binder holding everything together. Ensure they are well-beaten to incorporate evenly.
1/4 cup Yellow Onion, finely minced (about 1/4 small onion): Provides a foundational savory flavor base. Mince it very finely so it integrates smoothly into the cakes without large chunks.
1–2 cloves Garlic, minced: Adds aromatic depth. Adjust the amount based on your preference for garlic. Fresh garlic is recommended over powder for potency.
1 tablespoon Olive Oil (optional, for sautéing onion/garlic): You can add the onion and garlic raw, but briefly sautéing them in olive oil first mellows their flavor and adds richness.
1/2 teaspoon Salt (or to taste): Enhances all the other flavors. Start with 1/2 teaspoon and adjust based on the saltiness of your cheese and personal preference.
1/4 teaspoon Black Pepper, freshly ground: Adds a touch of warmth and spice. Freshly ground pepper offers superior flavor.
Optional Seasonings: A pinch of paprika (for color and mild sweetness), red pepper flakes (for heat), or dried Italian herbs (for complexity) can be added according to your taste.

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. This prevents sticking and makes cleanup easier.
Cook the Broccoli: Steam or blanch the broccoli florets until tender-crisp (about 4-5 minutes in boiling water or steam). You want it cooked enough to chop easily but not mushy. Immediately plunge the cooked broccoli into an ice bath or rinse under cold water to stop the cooking process and retain its bright green color. Drain thoroughly – excess water is the enemy of cohesive cakes! Pat it very dry with paper towels.
Chop the Broccoli: Once dry, finely chop the broccoli. You can do this by hand with a sharp knife or pulse it carefully in a food processor. Avoid over-processing into a paste; you still want some small texture, aiming for pieces about the size of rice grains or slightly larger. Transfer the chopped broccoli to a large mixing bowl.
Sauté Aromatics (Optional but Recommended): Heat the olive oil in a small skillet over medium heat. Add the minced onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly. If skipping this step, add the raw minced onion and garlic directly to the broccoli bowl.
Combine Ingredients: To the bowl with the finely chopped broccoli, add the sautéed onion and garlic (if using, or raw), the freshly grated sharp cheddar cheese, grated Parmesan cheese, 1/2 cup Panko breadcrumbs, lightly beaten eggs, salt, and black pepper. Add any optional seasonings you desire at this stage.
Mix Thoroughly: Using a spoon or your hands (often easier!), mix all the ingredients together until well combined. The mixture should be moist enough to hold together when pressed, but not overly wet. If it feels too wet, add a tablespoon more Panko breadcrumbs at a time. If it seems too dry (unlikely), you could add a tiny splash of milk or another beaten egg white, but usually, the moisture from the broccoli and eggs is sufficient.
Shape the Cakes: Using a small ice cream scoop (about 1.5-2 tablespoons) or your hands, portion the mixture and shape it into small patties or cakes, about 1/2-inch thick and 2 inches in diameter. Press them firmly so they hold their shape during baking. Uniform size ensures even cooking.
Optional Coating (for extra crispiness): Place some additional Panko breadcrumbs on a shallow plate. Gently press each side of the formed cakes into the Panko for a light coating. This step enhances the crispy exterior but can be skipped.
Arrange on Baking Sheet: Place the shaped broccoli cheddar cakes onto the prepared baking sheet, leaving a little space between each one for air circulation, which helps them crisp up.
Bake: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the bottoms are golden brown and the cakes feel somewhat firm.
Flip and Finish Baking: Carefully flip the cakes over using a thin spatula. Bake for another 5-10 minutes on the second side, until golden brown, crispy, and cooked through. The total baking time will be around 20-30 minutes depending on your oven and the size of the cakes.
Cool Slightly: Remove the baking sheet from the oven and let the Baked Broccoli Cheddar Cakes cool on the sheet for a few minutes. They will firm up slightly as they cool. Serve warm.

Prep Time: 25 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: one normal portion
Calories: 180
Fiber: 3g
Protein: 10g