Potato and Broccoli Cakes
User Reviews
4
Potato and Broccoli Cakes
Description
This recipe starts with gently cooking finely chopped leeks, onions, and garlic in olive oil until soft, creating a mild aromatic base. Small cubes of peeled russet potato are then cooked with salt and water until tender. Broccoli florets chopped finely are added to the pan and cooked until just soft, preserving flavor and slight texture.
Once cooled, the mixture is combined with shredded cheddar jack cheese and shaped into balls before being flattened into cakes. Cooking in a hot skillet produces a golden crust that contrasts with the creamy, cheesy interior. The cakes hold their shape well and develop appealing browning.
These cakes are practical as a standalone vegetarian option or a side accompanying meats or salads. They can be prepared ahead and kept frozen, reheated by baking at moderate temperature for a convenient meal addition.
Ingredients
- 1 tbsp olive oil
- 2 1/2 ounces leek (white part only, chopped finely)
- 2 1/2 ounces onion (chopped finely)
- 1 garlic chopped finely, large clove
- 3 ounces broccoli chopped finely
- 8 ounces potato from 1 potato, russet, peeled
- 6 tbsp cheddar jack cheese 1 1/2 oz, shredded
- 1/2 kosher salt 1/8 tsp
- 4 tbsp water
- *It’s best to peel the potatoes last as they get brown fast. Once you cut them into cubes (it’s best to leave them in a bowl of water to prevent them from browning. Drain before cooking.)
Instructions
- 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 don’t eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 135kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4.5g | 9% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 9.5mg | 3% |
| Sodium | 260mg | 11% |
| Fiber | 2.5g | 10% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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