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
  • Yield: 2 servings (8 cakes)

Ingredients

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

Directions

  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.

Note

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.

  • Prep Time: 30 minutes + 12 hours infusing time
  • Yield: 2 servings (8 cakes)
  • Ingredients:

    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
  • Directions:
    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.
  • Note:

    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.

  • Credit:

    FROM VEGAN ON THE GO

    by Daniela Lais and Jérôme Eckmeier

  • Chef Image: Chef Image

 

 

 

 

 

 

 

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