Main Course Vegetarian

Pecorino Romano Broccoli Cakes


Treat yourself to these crispy broccoli cakes,Β truth be told the flavor is fabulous! These little guys provide a warm and toasty meal for the chilly fall weather. They take all but 20 minutes to put together and are quite nutritious. I love having a veggie fueled meal when it comes to lunch and dinner. Broccoli is nutrient dense and is packedΒ with vitamin C.Β Vitamin C is a powerful antioxidant which can protect the body from damaging free radicals.Β In addition broccoli on its own is low in calories and contains a wonderful source of dietary fiber.

The wholesomeness of the broccoli paired with the crispy and savory flavor of the pecorino romano cheese is absolutely delicious. In addition, I like to whip up a quick and light greek yogurt dip to pair with the cakes. The dip compliments the broccoli nicely by adding just another layer of seasoning. The dip is completely optional although it is so easy to make, so why not right? I like serving these cakes over a warm scoop of quinoa, creating a filling and tasty meal. Give the recipe a try and post your broccoli cake creations on the Lila’s Kitchen Facebook page, I would love to see your tasty work!

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Broccoli Cakes:

-3 cups raw broccoli florets, stems removed
-2 eggs or 1 egg plus 2 egg whites
-1/2 cup pecorino romano (I also like to use a blend of romano, asiago & parm given I have all 3)
-1/3 cup bread crumbs
-1/2 teaspoon salt
-1/2 teaspoon freshly cracked pepper
-ghee butter or your oil of choice (for cooking the cakes)

Lemon & Chive Yogurt Dip:

-1/2 fresh lemon
-1/2 cup greek yogurt
-1.5 teaspoon fresh chives, thinly sliced
-1 small clove garlic
-freshly cracked pepper to taste

*I like to use all organic, GMO free produce & ingredients*

Broccoli Cakes:

Begin with prepping and steaming your broccoli by cutting your florets into small 1 to 1/2 inch bites. Remove as much of the stems as possible. Once prepped, fill a medium sized pot with 3 inches of water and bring to a boil. Place your broccoli into the boiling water and turn heat down to medium. Steam your broccoli for 4-5 minutes, until soft when running a fork through the florets. Once steamed, remove from heat and strain immediately. In addition, run cool water over the broccoli to help cool it down and keep it from cooking more. You want your broccoli soft although not mushy and falling apart.

In a large bowl, place you eggs. Whisk them together and then add in your bread crumbs, cheese, salt and freshly cracked pepper. Mix well until all ingredients are blended. Add in your cooled broccoli. Using a large spoon or potato masher mix all ingredients together and mash the soft broccoli while mixing. Your broccoli will be soft enough to mash slightly. Keep in mind you want the small pieces to be recognizable although moldable enough to create your cakes (aim for 1/2 inch pieces when all is said and done).

Once your batter has been created, place 3 tablespoons of ghee butter or your oil of choice into a large pan. Heat to medium low. Using your hands mold 3 tablespoons of batter into small, semi-flat round cakes. You will need to lightly squeeze and press them together to help them stay molded. Place your cakes into the heated pan and cook for 2-3 minutes on each side. Once cooked, each side will have a lovely golden glow and crispy edges. Remove from heat and place onto a plate (line your plate with a towel or paper towels to help remove any excess butter/oil).

Lemon & Chive Yogurt Dip:

Mince up 1 small clove of garlic and slice up your chives. In a small bowl, add your greek yogurt, garlic, chives, 1/2 squeezed lemon and freshly cracked pepper. Mix together until smooth.

Once your cakes have been cooked and your dip is ready to go, serve as is or with a warm bed of quinoa. May your cakes be crispy and delicious, enjoy!

Serves: 2
Prep Time: 20 minutes

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