Saturday, September 19, 2015

Broccoli & Potato Veggie Patties

3 lbs redskin potatos, washed and cut into 1/2-3/4" cubes (skin on)
2 medium heads of broccoli washed and cut up into bite sized pieces (discard large stems)
2 c shredded monterey jack cheese
1 1/2 c grated parmesan cheese
2 T dry onion flakes
2 t Paprika
Salt & Pepper to taste
4 + 1 eggs
1/4 c heavy cream


Preheat oven to 420 degrees F.

1. Put the cut up potatoes in a large pot and cover with 3" water above. Bring to a boil for 7 to 8 minutes.

2. Add broccoli to the boiling potatoes. Cook for another 7 to 8 minutes more or until both potatoes and broccoli are fork tender. Remove from heat and drain. Set aside. (I actually did this much the night before and it worked fine to stop here.)

3. Whisk 4 eggs in a bowl. Put potatoes, broccoli, cheeses, onion flakes, Paprika, salt and pepper in a large bowl. Mash and blend ingredients, leaving some chunks of potato and broccoli. Fold in whisked eggs.

4. Line two baking sheets with parchment paper. Either hand form or use a 2 1/2" biscuit cutter and form individual patties of the potato-broccoli mixture about 3/4 - 1" thick. Complete this process for all of the mixture.

5. In a separate small bowl, whisk together remaining egg and heavy cream. Use a pastry brush to coat each patty then sprinkle a light coating of Parmesan cheese to garnish.

6. Place both sheets in the oven and bake for 20 minutes. Check for uneven browning and rotate sheets as needed. Continue baking until the Parmesan cheese on top has browned lightly.

7. Remove from oven and serve.

Derived from a recipe at

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