Potato and Broccoli Cakes
Ingredients
-
1
tbsp
olive oil
-
2 ½
oz
leek, white part only, chopped finely
-
2 ½
oz
onion, chopped finely
-
1
large
garlic clove, chopped finely
-
3
oz
broccoli, chopped finely
-
8
oz
peeled russet potato
-
6
tbsp
shredded cheddar jack cheese
-
½ + ⅛
tsp
kosher salt
-
4
tbsp
water
Instructions
- Heat olive oil in a skillet and sauté leeks, onions, and garlic until soft.
- Chop the potato into small cubes.
- Add the potatoes, salt, and 2 tablespoons of water to the skillet, cover, and cook until soft.
- Stir in the broccoli and remaining water, and cook covered until tender.
- Let the mixture cool, then mix in the cheese and form into cakes.
- Cook the cakes in a skillet until golden on both sides.
Nutrition Facts (estimated)
Servings
4
Calories
135
Total fat
6.5g
Total carbohydrates
15g
Total protein
4.5g
Sodium
260mg
Cholesterol
9.5mg
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