August 21, 2013
Cheddar Broccoli Potato Fritters
This was a thrown-together weeknight dinner gone very very right.
These are a fairly decadent little meal, but a great treat that you totally deserve. Or you can throw it on a big plate of greens and feel a lot less guilty about it. That's my style :)
I bought a can of peeled white potatoes. A can. I don't really know why, other than I saw that this existed and I didn't know you could buy canned potatoes. Whole, peeled, cooked potatoes in a can. And at that moment, I really wanted to try them.
(You can easily replace this - and probably should - with some boiled potatoes that you (peel) and boil yourself. Peeling is optional and less nutritious.)
But then I didn't know what the heck to do with these weird canned potatoes, so putting them in my food processor and finding some other stuff to join them in there seemed like the answer.
Good answer. For sure.
1 large head broccoli
4 t avocado oil
1 shallot, diced
2 cloves garlic, minced
1 15 oz can potatoes (or 4 small white or new potatoes, boiled)
1/2 C cheddar daiya
3 T nutritional yeast
salt & pepper
1/2 C panko bread crumbs
Cut the broccoli into florets, place it in a microwavable bowl with about an inch of water, cover, and microwave for 3 minutes. Drain. Meanwhile, saute onion and garlic in 1t avocado oil for a few minutes until softened. Add everything except the panko into a food processor and blend until combined. Form into patties, coat in panko, and saute in the rest of the oil until brown and crispy.
I served mine with some of the ranch sauce I posted in this cauliflower hot wings recipe. It is absolutely delicious together!
Nutrition facts per serving: Calories: 215; Calories from Fat: 43; Total Fat: 4.8g; Saturated Fat: 1.3g; Sodium: 243mg; Total Carbohydrates: 36.0g; Dietary Fiber: 6.3g; Sugars: 2.5g; Protein: 8.4g
Posted by Leslie