Potato and Broccoli Cakes

Potato and Broccoli Cakes could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For 40 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 142 calories, 5g of protein, and 7g of fat each. 1165 people have made this recipe and would make it again. Head to the store and pick up olive oil, russet potato, onion, and a few other things to make it today. It is brought to you by Skinny Taste. From preparation to the plate, this recipe takes about 55 minutes. With a spoonacular score of 61%, this dish is good. If you like this recipe, you might also like recipes such as Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes), Aarsi’s Ultimate Broccoli Cakes, and Salmon & broccoli cakes with watercress, avocado & tomato salad.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 tbsp olive oil

2 1/2 ounces leek, white part only, chopped finely

2 1/2 ounces onion, chopped finely

1 large garlic clove, chopped finely

3 ounces broccoli chopped finely

8 ounces peeled russet potato (from 1 potato)*

6 tbsp (1 1/2 oz) shredded cheddar jack cheese

1/2 + 1/8 tsp kosher salt

4 tbsp water

Equipment:

frying pan

oven

Cooking instruction summary:

In a medium skillet over medium heat, add the oil, leeks, onions and garlic and cook 4 minutes, until soft. Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes. Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes. Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender. Let cool 10 minutes. Add the cheese and roll into 4 balls, about 1/2 cup (3 1/2 ounces) each. Flatten to form cakes. To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes. You can freeze whatever you dont eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.

 

Step by step:


1. In a medium skillet over medium heat, add the oil, leeks, onions and garlic and cook 4 minutes, until soft.

2. Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes.

3. Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.

4. Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.

5. Let cool 10 minutes.

6. Add the cheese and roll into 4 balls, about 1/2 cup (3 1/2 ounces) each. Flatten to form cakes.

7. To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes. You can freeze whatever you dont eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.


Nutrition Information:

Quickview
141k Calories
4g Protein
6g Total Fat
16g Carbs
20% Health Score
Limit These
Calories
141k
7%

Fat
6g
11%

  Saturated Fat
2g
16%

Carbohydrates
16g
5%

  Sugar
2g
2%

Cholesterol
9mg
3%

Sodium
72mg
3%

Get Enough Of These
Protein
4g
10%

Vitamin K
33µg
32%

Vitamin C
25mg
31%

Vitamin B6
0.31mg
16%

Manganese
0.26mg
13%

Calcium
113mg
11%

Potassium
373mg
11%

Phosphorus
104mg
10%

Vitamin A
510IU
10%

Folate
37µg
9%

Fiber
1g
8%

Magnesium
27mg
7%

Iron
1mg
6%

Vitamin E
0.87mg
6%

Vitamin B2
0.1mg
6%

Vitamin B1
0.08mg
6%

Copper
0.11mg
5%

Zinc
0.63mg
4%

Vitamin B3
0.83mg
4%

Selenium
2µg
4%

Vitamin B5
0.37mg
4%

Vitamin B12
0.09µg
1%

covered percent of daily need
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