By Elizabeth Stark
As we’ve mentioned before, our daughter, much to our consternation is not the biggest fan of veggies. For serious. She picks the cilantro out of a taco. I can’t say that I blame her as it took a stint with veganism in my college years before I really appreciated the green stuff. Still, vegetables are good for you and it’s important to us, so we’ve been trying to cook vegetables in different ways to find things that will appeal to her.
The good news is, these broccoli and potato pancakes did the trick. And they tasted pretty good to us, too. They’re a little rustic, not something you’d probably make for company, but excellent for a simple dinner at home.
Broccoli and Potato Pancakes
Ingredients
- 2 Yukon potatoes, washed and cut into 2″ chunks
- 2 cups shredded raw broccoli (I did this in my food processor)
- 2 eggs
- 1/2 teaspoon salt
- 1/3 cup finely diced onions
- 1/2 tablespoon thyme diced
- 1/2 teaspoon marjoram leaves diced
- lots of olive oil
- 1/4 cup grated Parmesan
Directions
- Put the potatoes into a medium saucepan. Fill halfway with cold water, add some salt, and bring to a boil. Simmer the potatoes for 6-ish minutes; take them out when they are tender and easily pierced with a fork. Mash the warm potatoes in a bowl and add the shredded broccoli, eggs, onions, salt, and herbs. Stir everything together.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. You want the pan to be as hot as it can be without smoking–it may take a while to find this point. Roll 1/4 cup of the potato broccoli mixture into a ball, flatten into a disc, and fry. The cakes should take about 4-5 minutes a side. They can get a bit crumbly here, so make sure to continue adding oil to the pan as you cook, and be careful when you flip them. Remove the cakes from heat, sprinkle with Parmesan, and keep in a warm oven until you are ready to serve.
- These go nicely with a protein, such as roast chicken, or, for the younger crowd–lets face it–ketchup.
