These healthy and delicious patties with broccoli and tofu are spiced with fresh ginger and green chilies. Paired with a smokey red pepper chutney they make for a perfect snack that the kids love too.
Today’s recipe is adapted from my aunt’s broccoli and tofu cutlets recipe. She makes some of the best cutlets and this is my most favorite one. I have devoured her cutlets for years before it finally became a staple in my kitchen too. This recipe originally published in July 2016 has been updated with new photos and tips.
This recipe uses simple yet healthy ingredients that are readily available all year long. I love the taste of fresh ginger in them which gives it the right amount of spice and warmth. For me this dish is a great way to incorporate broccoli and protein packed tofu in our meals.
This is one of my favorite go to dish as an appetizer for parties, it can be made ahead and stored in the refrigerator for up to a week. My boys love these broccoli patties for school lunches.
Enjoy as a snack or appetizer with the Red Pepper Chutney dip or enjoy them for lunch or dinner served as a burger with lettuce, red onions and whole wheat buns smothered with the chutney.
Don’t miss the chutney to use as a dip for these patties. It is easy to make and is ready in no time. Here is how:
- De-seed and roughly chop red pepper. Heat oil in a medium pan. Add cumin seeds. Once the cumin seeds start to sizzle, add red pepper, garlic cloves and salt
- Cook covered on low heat for 5 mins stirring couple of times. Turn off the heat and let it cool down
- Blend the mixture in a blender to make smooth and vibrant chutney. Store in the refrigerator for up to a week
- This chutney is also perfect with grilled panini’s, sandwiches, burgers and with your fav grilled foods
- Do not cover the pot when steaming the broccoli florets. This will help preserve the vibrant green color
- Use fresh ginger in this recipe and not the store bought ginger paste
- Add less green chilies if making this snack for toddlers or small children. Kids also enjoy these healthy broccoli cutlets with ketchup
- If you are allergic to egg whites, mix 1 tablespoon of corn starch in 3 tablespoons of water, dip and coat the patties in it before pan frying
- Make ahead and refrigerate for up to 5 days. Warm up on a stovetop pan when ready to serve
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Broccoli Tofu Patties
- 6 cups broccoli florets
- 14 ounces organic firm tofu
- 1 large potato
- 1 inch ginger grated
- 4 green chilies crushed
- 1 egg white **
- 2 tablespoon cooking oil
- salt to taste
- Bring a pot of water to boil on high heat. Add washed broccoli florets to it and bring it to boil. Cook for 2 minutes and turn the heat off. Drain the water from the broccoli and keep aside
- Squeeze out all the water from the tofu by wrapping it in a couple of paper towels and gently pressing the water out of it
- Boil, peel and mash the potato
- Heat 1 teaspoon oil in a pan on medium high heat. Add tofu and crumble into small pieces with a spatula. Stir constantly until all the water from the tofu is evaporated. Pour the crumbled tofu in a mixing bowl. Add the boiled mashed potato to it
- Roughly mince steamed broccoli in food processor and add it to the potato and tofu. Add crushed ginger, green chilies and salt to taste. Mix well
- Make small balls from the mixture, about the size of lemon and then slightly press them to flatten. Make them bigger if you want to enjoy them as burgers
- In a separate dish whisk the egg white with 1 tsp of water
- Put a griddle or a non stick pan on medium heat and grease it lightly with some oil. Dip the flattened cutlets in the egg whites and put them on the griddle
- Carefully turn them over after 2-3 mins and cook the other side for another 2 mins until the cutlets have a nice golden brown color. Since we are not using any breadcrumbs in this recipe, the patties need to be flipped very gently as they can break easily. You can always use some bread crumbs to make them easy to flip and turn
- Heat oil in a medium pan, add cumin seeds. Once the cumin seeds start to sizzle, add red pepper, garlic cloves and salt. Cook covered on low heat for 5 mins stirring couple of times. Turn off the heat and allow it to cool down
- Add to a blender and blend together to make smooth chutney
- Chutney can be refrigerated for up to a week
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