BROCCOLI CAKES
4 servings
These bright-green fritters are a welcome change from the usual steamed broccoli side dish.
Steam until just tender, about 4 minutes:
- 1 medium head broccoli (about 1 pound), trimmed and cut into florets, or 12 ounces broccoli florets
Allow to cool briefly, until the steam stops rising, then transfer to a food processor and pulse until coarsely chopped. Or coarsely chop with a knife and transfer to a bowl. Add to the broccoli:
- 2 large eggs
- ½ cup dry bread crumbs
- ½ cup grated Parmesan, Gruyère, or sharp Cheddar (2 ounces)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Pulse or stir to combine. Shape the mixture into cakes, using a ⅓-cup measure to portion it. Heat in a large nonstick skillet over medium heat until hot:
- 2 tablespoons vegetable oil
Add 4 cakes to the skillet and cook undisturbed until browned on the bottom, about 4 minutes. Flip and cook the second side until browned, about 4 minutes more. Transfer to a plate and cook the remaining cakes. Serve with:
- Lemon wedges
- Sour cream, plain yogurt, or Horseradish Sauce