Savoury Potato cakes with Broccoli and cottage cheese

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Cheesy potato cakes with the yummy crunch of broccoli. A simple dish that is ready in a jiffy. You can have it as a snack or sandwich it between 2 toasts and transform it into a quick meal in itself. The cakes can be made and stored covered with a foil in the refrigerator for a day or two.


I always like to soak broccoli florets in hot water for about 10 minutes. This will remove any insects in the broccoli which it generally tends to have. After soaking, I like to further steam the florets for some minutes. This way the broccoli is cooked enough. Now you can use it any way you like! In this recipe, I have then grated the florets and added to the potato cakes.

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Serves 2


1. Potato – 3 medium

2. Broccoli florets – 1 cup

3. Cottage Cheese – 100 gms

4. Rice Flour – 2 tbsp

5. Cheddar Cheese – 1 cup, grated

6. Pepper powder – 1 tsp

7. Red Chilli Flakes – 1 tsp

8. Parsley – 1/4th cup

9. Salt – 1 tsp or to taste

10. Oil – 2 tbsp for frying 4 cakes

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Boil the potatoes in a pressure cooker until soft. Peel and grate the potatoes into a large bowl.


While the potatoes are boiling, wash the broccoli florets well under running water. Heat 4 cups water in a saucepan. Soak the broccoli florets in the hot water for about 10 minutes.

After that drain all the water and steam the broccoli in a steamer for another 5-8 minutes.


Once the broccoli is done, grate the florets and discard the stems. Add the grated florets to the potatoes.


Grate the cottage cheese and add to the potatoes as well.


Mix in the other ingredients and seasoning – rice flour, pepper powder, salt to taste, red chilli flakes, parsley.


Now oil your hands and scoop out a lemon size amount of the potato cake mixture. First shape it into a ball and then gently flatten it to form a mini cake.

Make all the cakes this way.


Heat oil in a pan. Place the cakes on the hot oil, 4 at a time and fry one side for about 5-8 minutes on low heat. Once the bottom side is crisped to a brown, gently flip and cook the other side until crispy brown.

Fry all the cakes this way.


Serve the potato cakes with spicy tomato ketchup.

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3 Replies to “Savoury Potato cakes with Broccoli and cottage cheese”

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