Savory roasted broccoli and sweet potato cakes from scratch, loaded with flavor, smokiness and nutrition. This is a thing!
These gluten free, savory sweet potato patties are the best way to use up leftovers you guys. As a matter of fact what you are seeing here is two of my favorite plant based recipes had a vegan baby. Hahaha, I know, my brain works in mysterious ways.
As you might have heard we have embraced a plant based lifestyle at full speed and these are real nuggets of awesomeness to have on hand for a quick breakfast, lunch or dinner. Easy to make in advance and have ready to crisp up in your cast iron skillet for a quick healthy dinner.
I added buckwheat flour and hemp powder for extra protein and to help everything come together in one bowl, without the addition of any eggs. You can definitely use chickpea flour If you prefer, I would have added some cooked quinoa to the mix but I had none left.
The addition of smoked paprika here (<–amazon affiliate) and the quick searing on hot cast iron, makes these cakes reminiscent of a meaty patty, so a really nice addition to your life If you are struggling with making the full switch to a plant based life.
What to serve with:
Lime, Avocado and Mango Salsa
Brown Rice and Black Beans
For those of you interested, this is the reason I didn’t suggest any goat cheese on top and why my love affair with it came to an abrupt end.
Broccoli Sweet Potato Cakes Recipe
Savory roasted broccoli and sweet potato cakes from scratch, loaded with flavor, smokiness and nutrition.Print Recipe
- Use these instructions to roast the broccoli or use your favorite family recipe. Allow to cool.
- Roast the sweet potatoes according to THIS RECIPE or follow these instructions:Bake the sweet potatoes at 450”F , peeled and cut into 1 inch cubes and tossed with 3 tbsp olive oil, the sea salt, onion powder, smoked paprika and oregano. Bake for 15 minutes then give everything a good toss and bake another 15 to 20 minutes until golden brown around the edges. Use a masher or the back of a large fork and mash them to your liking. Add a lug of olive oil, chives and thyme. Taste and adjust seasoning with more sea salt and allow to cool.
- Add the cooled sweet potato mash and roasted broccoli to a large mixing bowl. Sprinkle with the hemp powder and buckwheat flour. Use a spatula and mix well to combine.
- Add a lug of olive oil, just enough to help everything come together nicely.
- Scoop about 1/4 cup of the mixture and using lightly oiled hands form 3/4 inch patties.
- Heat up a cast iron griddle on medium high heat and add a drizzle of olive oil, just enough to coat the bottom.
- Add the sweet potato cakes without overcrowding the pan, I cook them in batches of 4.
- Sear them for 2 to 3 minutes on each side until until nicely golden.
- Transfer to a plate and serve with the suggested dipping sauce, lime wedges, salsa and avocado.
Calories: 381kcal | Carbohydrates: 58g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 540mg | Potassium: 1093mg | Fiber: 10g | Sugar: 11g | Vitamin A: 32850IU | Vitamin C: 78mg | Calcium: 143mg | Iron: 3.3mg
Servings: 6 people