Potato and Broccoli Cakes
Made with potatoes, broccoli, leeks, onions and cheese, so good! My aunt had a brunch for Mother’s Day and had a beautiful spread, which included these Potato and Broccoli Cakes. When she told us they were frozen from Ikea, we couldn’t believe it! My aunt helped me recreate them, they taste just as good as the original, with less calories of course! Kid-friendly, perfect for breakfast or brunch with eggs or as a side dish with salmon, chicken, or serve two as a main with a big salad.
Notes
Have all your ingredients prepped saving the potatoes for last as they brown quick once peeled and cut. To prevent the potatoes from browning, you can put them in a bowl of water until ready to cook. You’ll want to cut the potatoes in very small cubes, to do this I cut the potatoes with a sharp knife into thin slices, then into strips. I prefer not to use a food processor, it turns the potatoes brown. You can also double or tripe the recipe and freeze the rest. To freeze, flash freeze until firm, then wrap them tight in plastic or foil. To bake from frozen, preheat the oven to 390F, bake frozen 25 minutes.
More Vegetable Cakes You May Like:
Waffled Vegetable Latkes Quinoa and Spinach Patties Summer Squash and Chive Pancakes Zucchini Tots Cauliflower Tots
