Zucchini Broccoli Patties

Soy Free Vegetarian Nut Free Dairy Free

Zuchi & Broc Patties

Serving Size: 10-12 patties (4-5 people)

Calories per serving: 163

Fat per serving: 8.5gms

In the mood for a quick and easy Mediterranean snack? These patties are a healthy take on the typical zucchini cakes and are packed with flavors of garlic and herbs as well as the goodness of greens! Makes a great appetizer for guests or a filling for a light sandwich or even a veggie burger. I topped mine with a tiny dollop of goat cheese and sprinkled some hot chilli powder for that extra kick! Deeee-lish!!!


1 large zucchini (grated with skin on)
1 medium broccoli floret (finely chopped)
1/2 red onion (finely minced)
3 garlic cloves (finely-minced)
1/2 cup fresh herb of your choice (cilantro, mint, dill etc.)
1 teaspoons chilli powder
salt and pepper (to taste)
1/2 cup millet flour or whole wheat flour
1 egg (beaten)
Olive oil to shallow fry


  1. Place the grated zucchini on kitchen towels and press down with another towel to squeeze out the excess water.
  2. Add the broccoli and zucchini to a large bowl and add the garlic, herb, chilli, salt and pepper. Add the millet powder and mix well until all the broccoli and zucchini pieces are well coated.
  3. Finally, add in the eggs and mix well. A thick batter or paste should come together. Feel free to add a little water if this isn’t the case.
  4. Heat the oil in a skillet or frying pan. Take some oil and rub it over your hands. Place a scoop of the batter on your hands and gentle shape it into a pattie.
  5. Fry the patties in the pan until golden brown on each side. Serve hot with a yogurt dip or hot sauce.

Zuchini cakes4

Zuchini Broccoli Patties

4 Comments to “Zucchini Broccoli Patties”

  1. Nancy says:

    Do you mean a medium BUNCH of broccoli? I think of a floret as more of a bite-sized piece.

    • PS Its Healthy says:

      Sure you can call it a medium bunch of broccoli, Nancy. Thanks for trying the recipe and for the questions.

  2. Nancy says:

    I made them and used about 5-6 broccoli florets and a combo of 1/4 c whole wheat flour and 1/4 cup of a mix of ground sunflower seeds/flax/hemp seeds. And a mix of oregano and cilantro for the herbs. I used taco seasoning instead of chili powder (and used more than the recipe said). They were really yummy! Thanks for the recipe.

    • PS Its Healthy says:

      Sounds great! So glad you enjoyed it and experimented with it too. If you have other favorite recipes, feel free to submit them to us for the monthly Chef’s Hat contest You can send your recipe to 2cooks@psitshealthy.com. Cheers!

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