CalciYum! Broccoli Potato Mini Patties

[Guest guest]

* Exported from MasterCook Mac *

 

Broccoli Potato Mini Patties

 

Recipe By : CalciYum! David & Rachelle Bronfman

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables Potatoes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups chopped broccoli

3 small potatoes -- peeled and quartered

1/2 tablespoon olive oil

1 medium onion -- finely chopped

1 1/2 stalks celery -- finely chopped

2/3 cup bread crumbs -- divided

3 tablespoons finely chopped cilantro

2 teaspoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

 

Makes about 35 pastries

 

These mini patties are a tasty and creative way to serve broccoli,

which is blended with potato and seasonings. Toddlers love to pick

them up in their tiny hands and feed themselves. These patties also

work well as a main meal or snack. (You will need to eat at least 4

of them to fill yourself up.)

 

Tip: If you prefer, bake the patties on a lightly greased baking

sheet in a preheated 350F oven for 10 minutes; turn patties over and

bake another 15 minutes.

 

In a large pot, steam broccoli until soft. Transfer to a bowl and set aside.

 

In a large pot of boiling water, cook potatoes until soft. Drain and

add to steamed broccoli. Mash together.

 

In a saucepan heat oil over medium heat. Add onion and celery; cook

until tender. Add to broccoli-potato mixture. Mix well, cover and

refrigerate for 30 minutes.

 

Add 2 tbsp of the bread crumbs, the cilantro, lemon juice, salt and

pepper; mix well. With your hands, form into 1-inch balls, then

flatten to form mini-patties. Dredge lightly to coat in remaining

bread crumbs. In a well oiled nonstick skillet over medium heat, fry

patties for about 5 minutes per side or until golden brown.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 1395 Calories; 14g Fat (9%

calories from fat); 46g Protein; 286g Carbohydrate; 0mg Cholesterol;

2992mg Sodium

Food Exchanges: 16 1/2 Starch/Bread; 7 Vegetable; 2 Fat

 

 

_____