Cheesy broccoli patties
PersonalPoints™ per serving
In place of breadcrumbs, these veggie-packed fritters are bound with mashed cannellini beans for a texture that’s creamier and heartier. The fritters are baked instead of pan-fried, so you don’t even have to use any oil. Think of the recipe as a template, and adapt it to what you have on hand. No cannellini beans? Try chickpeas. In place of frozen broccoli, try cauliflower or chopped Brussels sprouts. And use whatever cheese you have in your fridge.
3 cup(s), chopped, (285g)
Canned cannellini beans, rinsed, drained
1 400g can
Garlic powder or flakes
½ tsp, (powder)
1 medium, lightly beaten
Grated parmesan cheese
¼ cup(s), (20g)
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Place broccoli in a microwave-safe bowl, cover and microwave on High (100%) for 5 minutes or until tender. Uncover and drain, being careful to avoid hot steam.
- Place beans in large bowl and mash with a fork until almost smooth. Stir in garlic powder and egg. Add broccoli and mash lightly with a fork to combine. Stir in parmesan and season with salt and pepper. Divide mixture into 8 equal portions, shaping each into a 1.5cm-thick patty. Place patties on prepared tray and lightly spray with oil. Bake for 20 minutes or until golden brown. Serve warm.
TIP: Make the prep a little faster by processing cannellini beans in a small food processor instead of mashing, then transfer to a bowl and stir in remaining ingredients.