Broccoli Cheddar Cakes

Oh My Gosh! I think this is my new favorite way to eat broccoli. Where has this recipe been all of my

life? I would of become a vegetarian based on this recipe alone. Nah, I still love me some steak. So

here it is, you could use fresh broccoli if you wanted but I really liked the texture of the frozen

broccoli in this recipe. Be sure to take your broccoli out to let it thaw. You need to get as much of the

water out as you can.


1 cup uncooked quinoa (or 3 cups cooked quinoa)

1¾ teaspoons kosher salt, plus more for the boiling water, divided

12 ounces broccoli florets

2 eggs

3 tablespoons whole wheat flour

½ teaspoon finely cracked black pepper

6 large cloves garlic, peeled and finely chopped

8 ounces sharp cheddar, grated


In medium saucepot, combine 2 cups water, quinoa and ¼ teaspoon kosher salt. Bring to a boil; stir

once. Reduce heat to low; cover. Cook 15 minutes; remove from heat. Let sit 10 minutes more;

uncover and fluff quinoa with fork.

Meanwhile, break broccoli into florets. Bring water to boil in a large saucepot; season with kosher

salt. Fill a large bowl halfway with cold water and ice cubes. Carefully add broccoli florets to boil

water. Cook 30 seconds; immediately use a large slotted spoon/strainer to transfer to the ice water

(alternatively drain in a strainer and then transfer immediately to the ice bath). Toss to cool down,

then drain water and remove ice cubes. Blot to remove excess liquid.

Finely chop broccoli.


In large bowl, beat eggs; stir in flour, pepper and remaining salt, just to combine. Stir in broccoli and

garlic to coat. Add quinoa and cheddar; mix until completely combined. If you have time, chill 1 hour,

or overnight. Otherwise, you can bake them right away, the mixture will just be more delicate when

portioned out.

When ready to bake, arrange racks to sit in the top and bottom thirds of the oven. Heat oven to

425°F. Coat two baking sheets with cooking spray or use a paper towel to rub a thin layer of olive oil

on the bottom. Using a ¼ cup measure or a two ounce cookie scoop, portion out the mixture,

leveling it off and pressing it into the scoop, before releasing. Use your palm to flatten them out. I

can usually fit 12 of this size, onto a baking pan (four rows of three).

Bake 15 minutes. Remove both pans from oven; coat with cooking spray, olive oil spray, or brush

with olive oil. Flip cakes (if you find that they’re resisting, let them sit for one minute, then try again).

Return the pans to the oven, making sure to reverse them (bottom to top, and left to right). Bake 10-

15 minutes more, or until the cakes are cooked through and nicely golden, but not burnt.

They can be served immediately.

To freeze

Let cool completely. Arrange in a single layer on a rimmed sheet pan; transfer to freezer and freeze

2 hours, or until completely frozen. Transfer cakes to a large freezer safe bag. Label with date three

months from today. Thaw cakes overnight (in a lunch bag), or defrost in the microwave, to reheat

and serve.


The quinoa and broccoli, can be cooked, blanched, cut and cooled, up to two days ahead of time.

The entire mixture can be made one day ahead of time, before portioning and baking.

The cakes can be baked, cooled and frozen (see note in recipe) up to three months ahead of time.

Thaw overnight or in the microwave.