POTATO AND BROCCOLI CAKES
These easy, copycat Ikea vegetable potato and broccoli cakes called Grönsakskaka make a delicious side dish for breakfast or dinner!
Provided by Gina
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- 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 Facts : ServingSize 1 cake, Calories 135 kcal, Carbohydrate 15 g, Protein 4.5 g, Fat 6.5 g, SaturatedFat 2.5 g, Cholesterol 9.5 mg, Sodium 260 mg, Fiber 2.5 g, Sugar 2.5 g
BROCCOLI CHEESE BAKED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
- Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
- In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
- In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
- Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.
TERI'S BROCCOLI CAKES
Provided by Food Network
Categories appetizer
Time 45m
Yield 12 to 15 broccoli cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
- In a large bowl, combine the broccoli, cauliflower, eggs, breadcrumbs, Parmesan cheese, capers if using and a healthy pinch of salt and pepper. Mix everything together with your hands until everything sticks together. Using your hands, make patties out of the mixture, about 2 inches across, and place onto the prepared baking sheet.
- Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes.
BROCCOLI POTATO BAKE
Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.
Provided by sal
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
- Pour half of the mixture into a 10x6 inch baking dish.
- Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g
BROCCOLI & POTATO CROQUETTES
These crunchy croquettes are both a stealthy way to get more vegetables into your kids as well as a great vegetarian party nibble
Provided by Georgina Fuggle
Categories Buffet, Snack, Starter
Time 45m
Yield makes 12
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and just cover with cold water. Bring to the boil and simmer for 14-16 mins until completely cooked through. Drain and mash well, then put back in the saucepan over a low heat and cook for 1-2 mins, stirring constantly - this will remove excess moisture.
- Meanwhile, bring a small saucepan of water to the boil, add the broccoli and simmer for 6-7 mins until tender. Drain really well and pat dry with kitchen paper (it's important to do this thoroughly as excess water will make the croquettes a little wet). Finely chop the broccoli, then add to the mashed potato with the egg yolk, cheese and breadcrumbs. Divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.
- Meanwhile, make the dip. Put the cream cheese, yogurt and chives in a bowl and stir to a soft consistency, adding the milk if needed.
- Put the flour, beaten eggs and sesame seeds in three separate bowls. Roll the croquettes in the flour, dip in the beaten egg, then roll in the sesame seeds.
- Heat the oil in a large, non-stick frying pan and fry the croquettes on a low-medium heat for 4-5 mins, turning frequently for an even, golden colour. Drain on kitchen paper and serve with the cream cheese dip.
Nutrition Facts : Calories 195 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
BROCCOLI BAKED POTATOES
Put a new spin on the classic baked potato with this quick and tasty recipe
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
- Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
POTATO AND BROCCOLI CROQUETTES
Categories Mixer Egg Potato Vegetable Side Thanksgiving Vegetarian Parmesan Broccoli Fall Winter Pan-Fry Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 8
Steps:
- Cook broccoli in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer broccoli to bowl. Return water to boil. Add potatoes and cook until tender, about 35 minutes. Drain. Let potatoes stand until cool enough to handle. Peel. Place in large bowl and mash. Finely chop broccoli. Mix broccoli, 1 cup breadcrumbs, egg yolks, Parmesan, salt, and white pepper into potatoes. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gently fold whites into potato mixture. Form mixture into sixteen 2-inch-diameter, 3/4-inch-thick patties. Coat with breadcrumbs; place on baking sheet.
- Heat 3 tablespoons oil in large skillet over medium heat. Add half of croquettes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat. (Can be made 8 hours ahead. Chill until cold, then cover and keep chilled. Uncover and reheat in 400°F oven 10 minutes.)
BROCCOLI-POTATO PANCAKES
I LOVE POTATOES prepared in any way. I came up with this recipe by combining two recipes for broccoli and potato "latkes". These are easy to prepare and make a delicious side dish. -Patricia Kile Plymouth Meeting, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine broccoli and boiling water. Let stand for 5 minutes; drain thoroughly. In another bowl, beat eggs. Add onions, flour, salt and pepper; mix well. Add broccoli. Just before cooking, finely shred potato; add to broccoli mixture. , In a large skillet, heat about 1/4 in. of oil over medium-high heat. Pour batter by 1/2 cupfuls into skillet. Fry over medium heat for 3-4 minutes on each side or until lightly browned.
Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 319mg cholesterol, Sodium 708mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.
CHEESEY CASHEW POTATO BROCOLLI CAKES/PATTIES
A good way to use up left over mash.These cakes freeze well and can also be adjusted to suit your taste or what you have on hand.e.g you could add grated carrot,corn ,pepper, chilli etc.You could also use Italian seasoning instead of cayenne or even add cooked chicken and cook in larger muffin trays for a healthy hand held pie.
Provided by Moll Moll
Categories Mashed Potatoes
Time 30m
Yield 12 cakes/patties, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350F/180°C.
- Grease a 12 cupcake tin or baking sheet.
- Fry off onion and garlic.
- Mix all ingredients in a big bowl.
- Make into patties or pack into cupcake tray.
- Enjoy.
Nutrition Facts : Calories 225.5, Fat 7.2, SaturatedFat 3.9, Cholesterol 76.8, Sodium 639.7, Carbohydrate 31.2, Fiber 3.4, Sugar 3.7, Protein 9.7
BROCCOLI POTATO BAKE
Another winner from allrecipes.com. This makes a hearty side dish for a special occasion meal or holiday dinner. You can substitute cheddar or mozzarella cheese for the Swiss.
Provided by yooper
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- In a large saucepan, melt 2 tablespoons butter.
- Stir in flour and salt.
- Add milk and stir until bubbly.
- Add cheeses,and stir until all of the cheese is melted.
- Stir in potatoes and heat thoroughly.
- Pour half of the mixture into a 10x6 inch baking dish.
- Cook broccoli according to package instructions, drain well.
- Layer broccoli over the potatoes in the baking dish.
- Pour the remaining potato mixture over the broccoli.
- Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
- Bake at 350 for 20 to 35 minutes, or until bubbly and browned lightly.
Nutrition Facts : Calories 210.8, Fat 12.3, SaturatedFat 7.4, Cholesterol 35.8, Sodium 460.4, Carbohydrate 19.2, Fiber 2.2, Sugar 1.1, Protein 7.2
BROCCOLI, POTATO, AND TOFU CASSEROLE
Easy blend of broccoli, potatoes, and tofu for a cold winter day. Serve with Sriracha sauce.
Provided by serge
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
- Meanwhile, pour olive oil in the bottom of a casserole dish. Add potatoes and garlic; toss to combine.
- Bake in the preheated oven for 30 minutes.
- While potatoes are baking, drain and discard the accumulated liquid from the tofu. Chop tofu into small cubes.
- Remove potatoes from the oven and stir in broccoli and tofu cubes. Bake for 10 minutes. Mix in Cheddar cheese and bake until cheese has melted, about 10 minutes more.
Nutrition Facts : Calories 538.2 calories, Carbohydrate 39.4 g, Cholesterol 59.3 mg, Fat 31.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 13.7 g, Sodium 394.4 mg, Sugar 2.1 g
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