Broccoli-Cheese Fritters
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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 navy beans, pinto beans, or chickpeas. In place of frozen broccoli, try cauliflower or chopped Brussels sprouts. And use whatever cheese you have in your fridge. Serve as is, with warmed tomato sauce, or a few drizzles of hot sauce.
Ingredients
Cooking spray
8 spray(s)
Frozen chopped broccoli
3 cup(s)
Canned cannellini beans
1 cup(s), rinsed and drained
Garlic powder
½ tsp
Kosher salt
¼ tsp
Black pepper
¼ tsp
Egg
1 large egg(s), lightly beaten
Grated Parmesan cheese
½ cup(s)
Instructions
1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2
Place broccoli in a microwave-safe bowl; cover and microwave on High until tender, about 5 minutes. Uncover carefully and drain off any excess liquid.
3
In a large bowl, mash beans with a fork until almost smooth. Stir in garlic powder, salt, pepper, and egg. Add broccoli and mash lightly with a fork to combine; stir in cheese. Divide mixture into 8 equal portions, shaping each into a ½-inch-thick patty. Arrange patties onto prepared pan and coat tops of patties with cooking spray. Bake at 425°F until golden brown and set, about 20 minutes. Serve warm.
4
Serving size: 2 fritters
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