Baked Broccoli Cheddar Veggie Cakes

Name: Baked Broccoli Cheddar Veggie Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets, finely chopped; 1 cup cheddar cheese, shredded; 1/2 cup breadcrumbs; 2 large eggs; 1/4 cup onion, finely diced; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; Olive oil spray

Highlighted under: Baking & Desserts

I absolutely love making Baked Broccoli Cheddar Veggie Cakes because they are the perfect way to enjoy a healthy dish without sacrificing flavor. Each bite is packed with the goodness of broccoli and cheese, making them a delightful choice for lunch or dinner. The combination of textures—a crispy exterior with a tender inside—creates a satisfying experience that my family can't resist. Plus, they're easy to prepare and can be made in advance, making weeknight dinners a breeze!

Created by

Quinn Harper

Last updated on 2026-01-15T15:16:29.214Z

When I first tried making these Baked Broccoli Cheddar Veggie Cakes, I had a mix of skepticism and excitement. The idea of transforming vegetables into something so tasty seemed almost too good to be true. However, after a few trials, I discovered that using finely chopped broccoli mixed with a blend of spices and cheddar cheese created a flavor-packed treat. I learned that baking instead of frying not only made them healthier but also allowed the cheese to melt beautifully into each cake.

One of my favorite tips is to let the mixture sit for a few minutes before forming the cakes. This helps the flavors meld together while allowing the breadcrumbs to bind the mixture, resulting in a firmer, less crumbly cake. It's those little details that make these veggie cakes a standout dish at any meal!

        Why You Will Love This Recipe
        Rich, cheesy flavor combined with nutritious broccoli
Crispy exterior with a tender, satisfying interior
Great for meal prep or packing for lunch

      

Perfecting Your Veggie Cakes

The key to achieving the best texture in your Baked Broccoli Cheddar Veggie Cakes lies in how you prepare the broccoli. After steaming, it's crucial to let the broccoli cool and drain any excess moisture before chopping. This helps prevent soggy cakes, ensuring a crispy exterior. Aim for finely chopping the florets, as larger chunks can compromise the structural integrity of the cakes. This way, every bite has a delightful balance of flavors and textures.

When mixing your ingredients, ensure that you incorporate them thoroughly. The cheese not only adds flavor but also binds the ingredients together. If the mixture feels too loose, consider incorporating a bit more breadcrumbs to help with binding. Conversely, if it's too dry, a splash of water or an extra egg can help achieve the right consistency. Keep in mind that the mixture should be moldable but not overly wet.

Serving Suggestions and Variations

These veggie cakes are incredibly versatile and can be served in various ways. They make an excellent accompaniment to a fresh salad or can be served as a slider with your favorite condiments. If you're looking for a flavor boost, consider pairing them with a tangy yogurt or ranch dressing for dipping. For a heartier meal, serve them alongside quinoa or brown rice to create a balanced plate that packs a nutritious punch.

Feel free to experiment with the recipe to suit your taste. You can substitute the cheddar cheese with feta or mozzarella for a different flavor profile. Adding herbs like parsley or dill can also enhance the taste and freshness. For a spicier kick, consider integrating diced jalapeños or a pinch of cayenne pepper into the mixture. Just remember that balancing flavors will help maintain the cakes' integrity.

Ingredients

Gather these ingredients before you start so you can prepare efficiently:

Ingredients

2 cups broccoli florets, finely chopped
1 cup cheddar cheese, shredded
1/2 cup breadcrumbs
2 large eggs
1/4 cup onion, finely diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Olive oil spray

Make sure to check your seasonings and adjust to your preference!

Instructions

Follow these steps to make your delicious Baked Broccoli Cheddar Veggie Cakes:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Broccoli

Steam the broccoli florets until tender, then chop finely and set aside to cool.

Mix the Ingredients

In a large bowl, combine chopped broccoli, cheddar cheese, breadcrumbs, eggs, onion, garlic, salt, black pepper, and paprika. Mix until well combined.

Form the Cakes

Using your hands, form the mixture into small cakes, about 2-3 inches wide, and place them on the prepared baking sheet.

Bake

Spray the tops of the cakes lightly with olive oil spray and bake for 20-25 minutes, or until golden brown and crispy.

Serve

Let the veggie cakes cool slightly before serving. Enjoy them warm as a snack or part of a meal!

Enjoy your delicious Baked Broccoli Cheddar Veggie Cakes hot or cold!

Pro Tips

For an extra layer of flavor, try adding some grated parmesan cheese to the mixture. It enhances the cheesiness and adds depth to the overall taste. Also, feel free to experiment with other vegetables like spinach or carrots depending on what you have on hand.

Make-Ahead and Storage

Making these Baked Broccoli Cheddar Veggie Cakes ahead of time is a fantastic way to simplify your meal prep. You can prepare the mixture and form the cakes, then refrigerate them for up to 24 hours before baking. This not only enhances flavor as the ingredients meld, but it also boosts your prep efficiency. If you decide to freeze them, layer the cakes with parchment paper in an airtight container, and they can last up to three months in the freezer.

To reheat the cakes, simply bake them from frozen at 375°F (190°C) for about 25-30 minutes until they're heated through and the edges are golden brown. Alternatively, you can pan-fry them on medium heat in a little olive oil for a crispy texture. Avoid using the microwave for reheating, as it can make them soggy rather than restoring their delightful crispness.

Troubleshooting Common Issues

If your veggie cakes are falling apart during baking, it might be due to excess moisture. Always ensure that your broccoli is well-drained and allow for enough binding agents, like breadcrumbs or eggs. Should they be too dry, add a small amount of liquid, but with caution, as you don't want to lose that perfect texture. Regularly check during baking; the cakes should turn golden brown and firm up but not burn.

Another common issue is uneven cooking. Make sure that the cakes are spaced evenly on the baking sheet to allow for adequate airflow, which helps them cook uniformly. Additionally, rotating the baking sheet halfway through the cooking time can ensure that all cakes are exposed to the heat evenly, achieving that desirable crispy finish without undercooked centers.

Questions About Recipes

→ Can I freeze these veggie cakes?

Yes, these cakes freeze well! Just place them in an airtight container after baking, and they can be stored for up to 3 months. Reheat in the oven when ready to serve.

→ What can I serve with the veggie cakes?

These cakes pair wonderfully with a side salad, yogurt sauce, or even as a filling in a pita sandwich for a complete meal.

→ Are there any substitutes for eggs in this recipe?

You can use flax eggs or unsweetened applesauce as an egg substitute. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg.

→ Can I add other vegetables?

Absolutely! Feel free to mix in other finely chopped vegetables like zucchini, carrots, or even corn for added flavor and nutrition.