Potato and Broccoli Cakes

skinnytaste.com
makes 4 cakes
Ingredients

• 1 tbsp olive oil
• 3 ounces green shallots, finely chopped
• 1 large garlic clove, chopped finely
• 3 ounces broccoli chopped finely
• 8 ounces peeled russet potato, from 1 potato*
• 6 tbsp 1 1/2 oz shredded cheddar jack cheese
• 1/2 + 1/8 tsp kosher salt
• 4 tbsp water
• *It’s best to peel the potatoes last as they get brown fast. Once you cut them into cubes, it’s best to leave them in a bowl of water to prevent them from browning. Drain before cooking.

​

Preparation​

• In a medium skillet over medium heat, add the oil, shallots and garlic and cook 4 minutes, until soft.
• Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes.
• Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.
• Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.
• Let cool 10 minutes.
• Add the cheese and shallots and garlic and roll into 4 balls, about 1/2 cup (3 1/2 ounces) each. Flatten to form cakes.
• To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes. You can freeze whatever you don’t eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.

​ ​