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:
covered percent of daily need
