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►  Makes 2 Snack Portions (8 Cakes)

2 tomatoes

½ small mango

½  small  avocado

1 small  red  chile 1 small red onion

1 tbsp finely chopped cilantro leaves

1 tbsp lime juice

1 tsp agave syrup

½ tsp sea salt



1 cup (100g) chopped broccoli

1 small red onion

1 tbsp finely chopped cilantro leaves

3 tbsp chickpea flour

pinch of curry powder pinch of ground cumin

pinch of ground ginger pinch of chili powder

½ tsp sea salt

pinch of freshly ground black pepper

1 tbsp ground linseed

5 tbsp olive oil

To make the salsa, halve the tomatoes, remove the stalks and seeds, and chop finely. Peel the mango and avocado and remove the stones, then chop finely. Slice the chili lengthwise, remove the seeds, and slice into short, thin strips. Peel the onion and chop finely. Mix the prepared ingredients in a bowl with the cilantro. Add the lime juice, agave syrup, and salt to taste. Leave the salsa to infuse in the fridge for 12 hours.


For the cakes, wash the broccoli, and peel and chop the onion. Put in a food processor with the cilantro leaves, purée until smooth, then decant into a bowl.


Use a balloon whisk to combine the chickpea flour with the spices, salt, pepper, and linseed in a bowl. Add the dry mixture to the broccoli mixture and work everything together with your hands until you have a firm consistency. Divide the mix into 8 portions and shape each into a small, flat cake.


Heat the oil in a pan and fry the cakes on both sides over medium heat until golden brown. Package up the broccoli cakes and the salsa separately. These taste great either warm or cold.