12 August 2015


These yummy broccoli patties are a fantastic side dish I discovered today.  I saw them on Po' Man Meals and had to try them.  Glad I did!  They were a huge hit with my family.  I ended up changing them a bit.  Here's my adaptation.

Roasted Broccoli Cheddar Patties

Ingredients:
6 cups broccoli, cut into small florets
Salt
2 eggs, beaten
½ shallot, minced
1 tsp dried dill
¼ cup Panko breadcrumbs
⅓ cup Parmesan cheese (from the can)
1 cup cheddar cheese, shredded

Directions:
Preheat oven to 400°.

Place broccoli florets in a microwave-safe bowl.  Sprinkle with salt and then fill bowl with water.  Cover and cook on high for 4 minutes.  (I use the large Pampered Chef Microcooker.)  Drain well, then put broccoli in a clean kitchen towel and squeeze as much water out as you can.  Put broccoli in a food processor and pulse just a few times (4 was perfect for me), until the broccoli is slightly chopped up but still has small chunks.  Let broccoli cool slightly.

Combine egg, shallot, and dill in a large bowl.  Add the cooled broccoli and toss well.  Add the Panko and Parmesan and toss again.  Finally, mix in the cheddar cheese.

Spray a baking sheet with Pam (not necessary for stoneware, which is what I use).  Take a handful of the broccoli mixture and form it into a patty shape and lay it on the baking sheet.  Repeat with remaining broccoli.  I got 8 patties from my batch.

Place pan in preheated oven and cook for 15 minutes.  Gently turn patties over and bake an additional 15 minutes, or until they are golden brown on both top and bottom.  Serve warm.

Makes 4 servings, 2 patties each.

My husband and I have been trying to cut back on carbs, so I've been getting more creative with vegetables lately, which is a very good thing.  Broccoli is one veggie my kids don't complain about, so I'm thrilled to have found a new way to serve it.  We love it roasted with simply oil and salt, but how can you go wrong adding cheddar cheese to it?  I cut way back on the Panko, but didn't omit it completely because I thought they might fall apart.  I recommend using the powdery Parmesan in the green can because it acts as a great binder (and is carb-free).  I might experiment using all Parmesan and no Panko.  It would reduce the carbs and make them gluten-free.

I used fresh broccoli instead of frozen.  The original recipe didn't call for pulsing the broccoli florets, but there was no way I was getting patties with the big chunks.  It just fell apart.  A little spin in the food processor solved the problem.

I served these with my Lemon-Soy Swordfish Fillets.  Forgot the avocado butter again!  I don't make swordfish often because it does not fit within my grocery budget, but I saw these the last time we went to Trader Joe's and decided to splurge. They were worth every penny!  My husband did an awesome job grilling them.  They're in the freezer section if you want to look for them.

I estimate these patties to be somewhere around 4 carbs each, but if you are a serious carb-counter, I encourage you to calculate your own nutrition info because ingredients and brands may vary.

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