Baked Broccoli Cheddar Veggie Cakes

Name: Baked Broccoli Cheddar Veggie Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets, cooked and chopped; 1 cup shredded cheddar cheese; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 large eggs; 1/4 cup chopped fresh parsley; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste

Highlighted under: Baking & Desserts

I love whipping up these Baked Broccoli Cheddar Veggie Cakes for a nutritious snack or a light meal. They are packed with flavor and a fantastic way to use up leftover broccoli. The combination of cheddar cheese and fresh herbs elevates the dish, making it irresistible even for those who may not be broccoli fans. Plus, the oven-baking technique ensures they come out crispy on the outside while remaining tender inside. Trust me, these veggie cakes will soon become a staple in your kitchen!

Created by

Noemi Turner

Last updated on 2026-01-15T15:58:22.499Z

Whenever I find myself with extra broccoli in the fridge, I turn to these Baked Broccoli Cheddar Veggie Cakes. The recipe is simple yet satisfying, and I love how versatile they are. You can modify the ingredients based on what you have on hand or prefer, which makes them a go-to dish for any occasion.

What makes these veggie cakes really special is the balance of flavors. The sharpness of the cheddar complements the slightly earthy broccoli, while the breadcrumbs give them a lovely crust. Baking instead of frying not only makes them healthier but also easier, and I appreciate the hands-off approach!

        Why You'll Love This Recipe
        Crispy on the outside, tender on the inside
Packed with healthy broccoli and flavorful cheddar
Great for meal prep and freezes well
Perfect as a side dish or a light lunch

      

Baking Technique for Perfect Texture

The baking technique used in this recipe is essential for achieving the ideal texture. Preheating the oven to 400°F (200°C) ensures that the veggie cakes begin cooking immediately, allowing them to crisp up nicely on the outside while keeping the insides tender and moist. If you notice that your cakes aren't browning as expected, consider adjusting the oven temperature slightly higher for the last few minutes to enhance the crispiness without overcooking them.

For an extra crunch, you can lightly spray the tops of the veggie cakes with cooking oil before baking. This will promote browning and create a beautifully golden crust. Keep an eye on them in the final minutes of baking; they should be golden brown and firm to the touch, indicating that they are ready to come out of the oven.

Ingredient Insights and Substitutions

The key ingredient in these veggie cakes, broccoli, not only provides a nutritious base but also offers a vibrant green color and a delicate flavor that pairs beautifully with the sharpness of cheddar cheese. You can experiment with other vegetables such as cauliflower, shredded carrots, or even zucchini, adjusting the cooking time as necessary to ensure all ingredients are tender before mixing.

If you're looking to make this recipe gluten-free, simply substitute the breadcrumbs with gluten-free alternatives or ground oats. Additionally, for a dairy-free version, try using vegan cheese or omitting cheese altogether, boosting flavor with extra herbs and spices instead. These swaps can help accommodate various dietary needs while still delivering delicious results.

Ingredients

For the Veggie Cakes

2 cups broccoli florets, cooked and chopped
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Prepare the Oven

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

Mix Ingredients

In a large mixing bowl, combine the chopped broccoli, shredded cheddar, breadcrumbs, Parmesan, eggs, parsley, garlic powder, onion powder, salt, and pepper. Stir until everything is well incorporated.

Form the Cakes

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

Bake

Bake in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the edges.

Serve

Allow the veggie cakes to cool slightly before serving. Enjoy them warm as a snack or alongside a salad.

Pro Tips

For added flavor, try incorporating different herbs or spices to the mixture, such as thyme or smoked paprika. Leftover cakes can be stored in the refrigerator for up to three days or frozen for longer storage.

Make-Ahead and Storage Tips

These baked broccoli cheddar veggie cakes are perfect for meal prep. You can form the cakes ahead of time and store them uncooked in the refrigerator for up to 24 hours. Just cover them tightly to prevent drying out. For longer storage, freeze the formed cakes on a baking sheet until firm, then transfer them to a freezer bag for up to three months. There's no need to thaw when you're ready to bake; you can cook them straight from the freezer, just accounting for a couple of extra minutes in the oven.

Leftover veggie cakes can be stored in an airtight container in the refrigerator for up to three days. When reheating, place them in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until heated through, to help regain some of that original crispiness. Avoid microwaving, as that will make the cakes soggy.

Serving Suggestions

These veggie cakes are versatile and can be served in many ways. Enjoy them hot as a snack on their own, or pair them with a dipping sauce such as ranch, spicy mayo, or a tangy yogurt sauce to liven things up. They also make for an excellent side dish alongside grilled meats or a fresh salad, providing a colorful and nutritious addition to any meal.

For a complete meal, consider serving these veggie cakes on a bed of mixed greens topped with cherry tomatoes and a light vinaigrette. You can also sandwich them in a whole grain bun with avocado and fresh veggies for a satisfying veggie burger alternative. Don't hesitate to personalize your serving based on your taste preferences!

Questions About Recipes

→ Can I freeze these veggie cakes?

Yes, you can freeze them! Just place the cooled cakes in an airtight container or freezer bag, and they will keep for up to 3 months.

→ What can I substitute for cheese?

You could use nutritional yeast for a dairy-free option, or try other types of cheese that melt well, like mozzarella.

→ How do I ensure they hold their shape?

Make sure to squeeze out excess moisture from the broccoli before mixing it in. Binding agents like breadcrumbs and eggs help them hold their shape.

→ Can I add other vegetables?

Absolutely! Carrots, spinach, or bell peppers would work well. Just ensure they are chopped finely and have a similar moisture content.