Broccoli, broccoli and more broccoli! My world and garden are over flowing with broccoli!
I’ve been working on another recipe for you using…wait for it….broccoli. Did you try my last recipe for chicken and broccoli balls made in my little Omnia stove top oven? Well, head on over to that recipe right here: Broccoli Chicken Balls.
This time I’m using up some leftover mashed potatoes. No leftover potatoes? Well it may be worth your time to boil up some taters, mash in some butter, a little sour cream for this one. I found it to be a very versatile recipe. It made twelve crispy cakes that we enjoyed over three meals.
Just one mixing bowl and one fry pan was needed and if you have an ice cream scoop, it was the perfect tool to form equally sized balls.
The first night we enjoyed them just ‘as is’ with a healthy squeeze of lemon and a little side salad.
Second night they played a supporting role along side a fresh peach and wilted green salad and some grilled shrimp (thank you Grill Man).
And finally, the last ones joined in a delicious breakfast of poached eggs.
Let’s here it for leftovers!
Potato Broccoli Cakes
- 2 Cups Broccoli florets
- 1 Clove Garlic, chopped
- 4 Tbsp Olive oil, divided
- 2 Cups Mashed potatoes
- 1/2 Cups Sharp cheddar
- 2 Cups Panko crumbs, divided
- Salt and pepper to taste
- 2 Eggs
- Heat 2 tbsp oil in a fry pan
- Saute broccoli and garlic until broccoli is lightly charred.
- Remove from heat and finely chop or process until no large chunks remain.
- In a large bowl add broccoli to potatoes, 1/2 cup panko and cheese.
- Combine well and season to taste before adding the eggs if you are nervous about tasting the mixture with raw egg.
- Form mixture into balls. I used an ice cream scoop.
- Roll each ball in the remaining panko.
- Heat remaining 2 tbsp olive oil in your fry pan.
- Add each ball, flattening with a spatula and cook until nicely browned and crispy on each. You may have to cook in batches if your pan isn’t large enough
Galley Kat Notes: