Keto Curried Broccoli Cakes
These Keto Curried Broccoli Cakes are a savory and delicious twist on traditional vegetable patties. Packed with the goodness of broccoli and aromatic spices, they're perfect for a low-carb lifestyle.
Servings 4 servings
Calories 215kcal
Equipment
- Steamer basket
- Mixing bowl
- Skillet
- Kitchen towel/Cheesecloth
Ingredients
- 2 cups Broccoli florets, finely chopped (about 300g)
- ½ cup Almond flour (56g)
- ½ cup Grated cheese (cheddar or parmesan) (50g)
- 2 Eggs large
- 1 tbsp Curry powder (6g)
- 1 tsp Garlic powder (3g)
- ½ tsp Onion powder (1.5g)
- ½ tsp Salt (2g)
- ¼ tsp Black pepper (0.5g)
- 2 tbsp Olive oil or avocado oil for frying (30ml)
Instructions
- Start by steaming the chopped broccoli florets until tender, about 5-7 minutes. Once done, allow them to cool slightly and then squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine the steamed broccoli, almond flour, grated cheese, eggs, curry powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the ingredients are well-incorporated and you have a cohesive mixture.
- Shape the mixture into small patties, about 3 inches in diameter and 1/2 inch thick.
- Heat the oil in a large non-stick skillet over medium heat. Once hot, add the broccoli cakes to the skillet, being careful not to overcrowd the pan.
- Cook the cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the broccoli cakes to a plate lined with paper towels to drain any excess oil.
- Serve the Keto Curried Broccoli Cakes warm, with your choice of keto-friendly dipping sauce or as a side to your main meal.
Notes
If you're not a fan of curry, feel free to substitute with your favorite herbs or spices. These cakes can be made ahead and reheated for a quick and easy keto meal or snack.
Nutrition
Calories: 215kcal | Carbohydrates: 8g | Protein: 10g | Fat: 17g | Fiber: 3g | Net Carbs: 5g