Healthy Sourdough Discard Broccoli and Flax Seed Patties
Crispy pan-fried patties made with sourdough discard, fresh broccoli, and nutrient-rich flax seeds. These savory cakes are bound with eggs and seasoned with garlic and herbs, offering a delicious way to use up sourdough starter while adding vegetables and whole grains to your meal. Serve warm with yogurt sauce or as a side dish.
Steps
Before you start
- Have sourdough discard at room temperature
- Chop broccoli finely (about the size of peas)
- Have all ingredients measured and ready
Mix the batter
- In a large mixing bowl, whisk together the 1 cup (240 ml) sourdough discard and 2 eggs until well combined.
- Add the 2 cups (200 g) finely chopped broccoli, 3 tablespoons (30 g) ground flax seeds, 0.5 cup (50 g) grated Parmesan, 2 minced garlic cloves, 3 tablespoons (10 g) fresh chopped herbs, 0.5 teaspoon (3 g) salt, and 0.25 teaspoon black pepper.
- Stir gently until all ingredients are evenly distributed.
- The batter should hold together when squeezed.
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Ready when: All ingredients are evenly distributed
Tip: Chop the broccoli into small, pea-sized pieces so the patties hold together and cook evenly.
Rest the batter
- Let the batter rest at room temperature for 10 minutes.
- This allows the flax seeds to absorb moisture and helps the batter firm up slightly, making it easier to shape.
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Tip: Don't skip this resting step—it makes a big difference in how well the patties hold together.
Heat the pan
- Place a 12-inch (30 cm) nonstick skillet or cast iron pan over medium heat.
- Add 2 tablespoons (30 ml) extra-virgin olive oil.
- Let the oil heat until it shimmers and a small drop of batter sizzles immediately when it touches the pan, about 2–3 minutes.
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Ready when: Oil shimmers and sizzles when tested with a small piece of batter
Tip: Medium heat prevents the patties from browning too fast before the inside cooks through.
Shape and fry first batch
- Using a ¼-cup (60 ml) measure or ice cream scoop, drop portions of batter into the hot oil, leaving 2 inches (5 cm) between patties.
- Gently flatten each patty with a spatula to about 0.5 inch (1.3 cm) thick and 3 inches (7.5 cm) across.
- Fry for 3–4 minutes without moving them, until the bottoms are golden brown and crispy.
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Ready when: Bottoms are golden brown and release easily from the pan
Tip: Resist the urge to move the patties early—letting them sit undisturbed creates a crispy crust.
Flip and finish cooking
- Carefully flip each patty with a spatula.
- Fry the second side for 3–4 minutes until golden brown and the patties feel firm when gently pressed with the back of the spatula.
- The inside should be cooked through and no longer soft.
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Ready when: Second side is golden brown and patties feel firm when gently pressed
Tip: If the outsides brown too quickly but the inside is still soft, reduce heat to medium-low for the remaining batches.
Drain and transfer first batchOven 200°F / 95°C
- Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
- Keep warm in a 200°F (93°C) oven while cooking the remaining batter.
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Tip: Paper towels absorb excess oil without cooling the patties if you work quickly.
Fry remaining patties
- Repeat the shaping and frying process with the remaining batter, using the remaining oil already in the pan.
- You should be able to fry the second batch without adding more oil, as the flax seeds and broccoli release moisture during cooking.
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Ready when: All patties are golden brown and firm throughout
Tip: If the pan looks too dry, add just 0.5 tablespoon (7 ml) more oil, but avoid excess which makes them greasy.
Serve warm
- Arrange all patties on a serving plate and serve immediately while still warm and crispy.
- Serve with yogurt sauce, sour cream, or a squeeze of fresh lemon juice on the side.
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Tip: These patties are best eaten fresh, though they can be reheated gently in a low oven.
Good to know
Tips
- Sourdough discard doesn't need to be freshly fed—unfed, slightly thick, or even slightly brownish discard works perfectly and adds more flavor.
- The flax seeds act as a binder and add nutrition, but ground flax is key; whole seeds won't hold the patties together as well.
- For extra crispiness, pat the broccoli dry with paper towels before chopping—any excess moisture will soften the final patties.
- Serve these patties alongside a simple yogurt sauce (plain yogurt mixed with lemon juice, garlic, and fresh dill) or with a dollop of sour cream and fresh chives.
Make ahead
Patties can be formed and refrigerated, covered, for up to 4 hours before frying. Fry directly from the cold, adding 1–2 minutes to the cooking time per side. Do not freeze raw patties, as the moisture content makes them break apart when thawed.
Storage & reheating
Room temperature (in an airtight container): up to 2 hours. Refrigerator (in an airtight container): up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and edges recrisp. Do not microwave, as they will become soggy. Not recommended for freezing due to texture loss.
Substitutions
- ground flax seeds → ground chia seeds or finely ground oats. Use equal amounts. Chia seeds absorb more liquid, so add flax or oats until the batter reaches the right consistency—it should hold together when squeezed but not be dry.
- broccoli florets → finely chopped zucchini, cauliflower, or spinach. If using zucchini or spinach, squeeze out excess moisture with paper towels first to prevent the patties from becoming soggy. Use the same weight (200 g).
- fresh parsley and dill (or chives) → 1 teaspoon dried Italian seasoning or dried dill. Dried herbs are more concentrated, so use one-third the amount (1 tablespoon fresh herbs = 1 teaspoon dried).
- grated Parmesan cheese → cheddar, gruyere, or feta cheese. Use equal amounts. Feta will be tangier; adjust salt slightly if needed. Skip the salt if using a very salty cheese.
