Air-Fryer Broccoli Pancake

Ingredients

• 165 g broccoli (Soaked in boiling water, drained, and minced finely)
• 55 g onion (Chopped into tiny pieces)
• 2 eggs (Beaten; approximately 100 g edible portion)
• 0.125 tsp salt (Use between 1/8 and 1/4 teaspoon)
• black pepper (A few dashes; estimated at approximately 0.2 g)
• 30 g mozzarella cheese
• oil (A small amount, for brushing or spreading on the air-fryer baking paper)

Steps

1. 1

   Place the broccoli in boiling water and soak it for 5 minutes, just until it softens slightly. Drain it thoroughly, then mince it finely. Chop the onion into tiny pieces.

2. 2

   Crack the eggs into a bowl. Season them with the salt and a few dashes of pepper, then beat well until combined.

3. 3

   Add the minced broccoli and chopped onion to a large bowl. Pour in the beaten eggs and add the mozzarella cheese. Mix thoroughly until the vegetables are evenly coated and the mixture is well combined.

4. 4

   Preheat the air fryer to 180°C (350°F), if preheating is required for your model. Spread a small amount of oil over a piece of air-fryer baking paper, making sure the paper is suitable for air-fryer use.

5. 5

   Transfer the broccoli mixture onto the prepared baking paper and spread it into an even pancake layer. Place the paper and mixture in the air fryer basket.

6. 6

   Air-fry at 180°C (350°F) for 10 minutes, until the pancake is set and lightly golden. It does not need to be flipped.

7. 7

   Remove the pancake carefully, slice or serve whole, and eat with your favorite sauce.

Notes

The author prefers air-frying because it requires much less oil and avoids the risk of breaking the slightly heavy pancake while flipping. Serve with a favorite dipping or finishing sauce.

Nutrition per serving

• breakfast
• main
• vegetarian
• air-fried
• quick meal
• high-protein
• low-oil
• gluten-free