Broccoli cakes with a Coconut-soaked Pickle


The cakes are almost raw. Or should I say just about 20 percent cooked. And they are guilt free.

And did I tell you that I am almost back on track for losing the next few kilos? It is the beginning of yet another journey towards losing another 8-9 kilos. But this time I have given myself time till 2 full months. So, starting today it will be till the beginning of February.

So, what is your New Year resolution going to be?




  1. 150 gm broccoli florets
  2. 2 small onions, roughly chopped
  3. 3 medium cloves of garlic
  4. 150 gm almonds
  5. 20 gm white butter
  6. Juice of half a lemon/lime
  7. 2 small green chillies
  8. 1 bunch of fresh coriander leaves
  9. 20 gm plum sauce (you can use honey if you like)
  10. Salt
  11. Fresh ground pepper


  1. 2 medium cucumbers
  2. 1 medium radish
  3. 1 tbpsn coconut cream
  4. Salt
  5. Fresh ground pepper
  6. Extra virgin olive oil

For the cakes:

–          Roast and blend the almonds to form almond meal

–          In the same or a different processor, blend the onions, garlic and chillis together, and add to the almond meal

–          Blend broccoli and coriander together and add this too, to the above mixture.

–          Now add the white butter and start mixing all the ingredients reasonably well, so that a soft dough is formed

–          Add salt and pepper in the end, so that the vegetables keep from releasing too much of their water

–          Make small cakes and toast them with a blend of water and oil. (I use extra virgin here too, as the oil is hardly for any time on the stove)

–          I cook them for exactly 1 min on each side, till they are only lightly charred, the reason I say that they are only 20 percent cooked.


–          Grate the radish and the cucumbers and place them in a large mixing bowl

–          Add the coconut cream, oil, and salt and pepper, and mix well. Let the flavors get soaked up completely.

–          Now drain the excess liquid and serve the cakes on a bed of this pickle. They stay till lunch time. 


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