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  • Genevieve Short

Broccoli Potato Cakes

Updated: May 24, 2019



Ingredients

6 medium sized potatoes

1 small onion (finely chopped)

1 cup frozen broccoli (thawed and chopped)

1/4 cup fresh cilantro (finely chopped)

2 tbsp. vegan butter

4 tbsp. olive oil

3 cloves garlic

1/4 cup vegan parmesan cheese

1-1/2 tsp. salt

1/4 tsp. pepper


Cut potatoes into cubes and boil in 1 tsp. salted water until soft enough to mash.

You can peel potatoes but I prefer to leave the peels on because that’s where a lot of the nutrients are.

While potatoes are cooking, sauté onions in 2 tbsp. olive oil until translucent, add garlic and sauté for another 2 minutes.

Drain water from potatoes and mash with vegan butter, onions, garlic, broccoli, fresh cilantro, parmesan cheese, remaining salt and pepper.

Form into small patties (makes around 14 patties).

Using the remaining 2 tbsp. olive oil grill or pan fry patties until golden brown on both sides.


Serve with my guilt-free sauce.


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