A Healthy Vegan Recipe For Any Meal

These colorful savory cakes are quick to fix and can be made ahead and reheated in the oven.  

broccoli potato cakes | sheknows.com

Broccoli sweet potato cakes

Serves 4-5


  • 1 pound broccoli florets, chopped into small pieces
  • 2 pounds sweet potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 cups water
  • 1 tablespoon fresh thyme
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil


  1. In a large pot, combine broccoli, sweet potatoes, onion and water.
  2. Bring it to a boil, then reduce the heat to medium and cook, covered, for 20 minutes.
  3. Drain the vegetables and use a potato masher to mash the ingredients together.
  4. Add thyme and season with salt and pepper. Mash again.
  5. Heat oil in a large skillet over medium heat.
  6. Divide broccoli mixture into 10 patties.
  7. In batches, adding more oil if needed, cook the patties for 5 to 6 minutes on each side.
  8. Serve hot with vegan butter and sour cream.

Cook's note: You can make these cakes up to two days ahead, let them cool completely, and keep them refrigerated until you're ready to serve them. Preheat the oven to 400 degrees F and place cakes on a baking sheet. Bake for 15 minutes or until heated through and crisp on the outside.

More vegan potato recipes

Vegan potato curry
Vegan sweet potato perogies
Sweet potato pancakes with cinnamon whipped cream


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Comments on "Broccoli sweet potato cakes"

beachmama February 22, 2014 | 10:34 PM

These sound magnificent! I imagine you could pop these onto a cookie sheet and into the oven at maybe 450 degrees or broil to crisp them up w/o frying. Can't wait to try!

sabine August 03, 2013 | 9:00 AM

As a follow up. The ones in the toaster oven turned out perfect. I think it was more a matter of dehydrating. It took a little while but (meat lover) hubby loved. them. I think I will make some more and throw in other veggies just for fun.

sabine August 02, 2013 | 5:36 PM

Process was easy to follow. Stuff fell apart in the pan. I think it was just too moist to hold it's shape. I have one more batch in the toaster oven to see how that turns out vs. frying pan. This was my firsts ever Pinterest recipe I ever did (I usually do not follow recipes)...Thanks Emily (in case you see this) for the inspiration.

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