These Mediterranean Broccoli Cakes are a delicious and nutritious way to enjoy broccoli. Packed with flavor from kalamata olives, sun-dried tomatoes, and fresh herbs, these cakes are perfect for a Paleo, AIP, Whole30, or 21DSD meal.
Ingredients: 2 cups of steamed broccoli, finely chopped. 1/2 cup of cooked and mashed sweet potato. 1/4 cup of finely chopped red onion. 2 cloves of garlic, minced. 1/4 cup of chopped fresh parsley. 1/4 cup of chopped kalamata olives. 1/4 cup of minced sun-dried tomatoes no sulfites. 1 teaspoon of dried oregano. 1/2 teaspoon of sea salt. 1/4 teaspoon of black pepper omit for AIP. 2 tablespoons of coconut flour. 2 tablespoons of olive oil for cooking.
Instructions: Finely chop the broccoli, add the mashed sweet potato, red onion, minced garlic, chopped parsley, kalamata olives, and sun-dried tomatoes to a large mixing bowl. Add the sea salt, black pepper, and dried oregano if not using AIP. Everything should be thoroughly combined. Once the mixture starts to come together and hold together, sprinkle in the coconut flour and mix some more. Shape the mixture into tiny cakes or patties that have a diameter of two to three inches. In a skillet over medium heat, warm the olive oil. When the skillet is hot, carefully add the broccoli cakes and cook for 34 minutes on each side, or until they are crispy and golden brown. After taking the broccoli cakes out of the skillet, place them on a plate covered with paper towels to drain any extra oil. Warm Mediterranean Broccoli Cakes can be served as an accompaniment or with your preferred dipping sauce. Enjoy your Mediterranean Broccoli Cakes that are suitable for Whole30, Paleo, AIP, and 21DSD diets!
Prep Time: 15 minutes
Cook Time: 10 minutes
Boutique Creapat
