Broccoli Cakes with Mango and Avocado Salsa from V...

Broccoli Cakes with Mango and Avocado Salsa from VEGAN ON THE GO

by Daniela Lais and Jérôme Eckmeier

Prep time 30 minutes + 12 hours infusing time            Makes 2 servings (8 cakes)


For the salsa

  • 2 tomatoes
  • ½ small mango
  • ½ small avocado
  • 1 small red chile
  • 1 small red onion
  • 1 Tablespoon cilantro leaves, finely chopped
  • 1 Tablespoon lime juice
  • 1 teaspoon agave syrup
  • ½ teaspoon sea salt


For the cakes

  • 1 cup (100g) broccoli, chopped
  • 1 small red onion
  • 1 Tablespoon cilantro leaves, finely chopped
  • 3 Tablespoon chickpea flour
  • Pinch of curry powder
  • Pinch of ground cumin
  • Pinch of ground ginger
  • Pinch of chili powder
  • ½ teaspoon sea salt
  • Pinch of freshly ground black pepper
  • 1 Tablespoon ground flaxseed (linseed)
  • 5 Tablespoons olive oiL



  1. To make the salsa, halve the tomatoes, remove the stalks and seeds, and chop finely. Peel the mango and avocado and remove the stones, then chop finely. Slice the chili lengthwise, remove the seeds, and slice into short, thin strips. Peel the onion and chop finely. Mix the prepared ingredients in a bowl with the cilantro. Add the lime juice, agave syrup, and salt to taste. Leave the salsa to infuse in the fridge for 12 hours.
  2. For the cakes, wash the broccoli, and peel and chop the onion. Put in a food processor with the cilantro leaves, purée until smooth, then decant into a bowl.
  3. Use a balloon whisk to combine the chickpea flour with the spices, salt, pepper, and ground flaxseed 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.
  4. Heat the oil in a pan and fry the cakes on both sides over medium heat until golden brown. Package up the broccoli cakes and the salsa separately. These taste great either warm or cold.


Tip: People who aren’t crazy about avocado can just make a pure mango salsa. Simply leave out the avocado and use double the quantity of mango.

Recipe is excerpted from VEGAN ON THE GO by Daniela Lais and Jérôme Eckmeier, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2018. All rights reserved.

Photo credit: Brigitte Sporrer.

Daniela’s bio:

Daniela Lais has been vegan for more than sixteen years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over ten years. She splits her time between Portland, Oregon and Austria. She is also the co-author of DK’s Vegan Easy Baking (2018).  Find more of Daniela’s recipes at

Jerome’s bio:

Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years, and regularly conjures up inspirational new vegan dishes in his online cooking show and his blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK’s Vegan Easy Baking (2018).  Find more of Jerome’s recipes at