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.
- 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
Potato and Broccoli Cakes
- 1 tbsp olive oil
- 2 1/2 ounces leek, white part only, chopped finely
- 2 1/2 ounces onion, chopped finely
- 1 large garlic clove, chopped finely
- 3 ounces broccoli chopped finely
- 8 ounces peeled russet potato, from 1 potato*
- 6 tbsp 1 1/2 oz shredded cheddar jack cheese
- 1/2 + 1/8 tsp kosher salt
- 4 tbsp water
- *It’s best to peel the potatoes last as they get brown fast. Once you cut them into cubes, it’s best to leave them in a bowl of water to prevent them from browning. Drain before cooking.
- In a medium skillet over medium heat, add the oil, leeks, onions and garlic and cook 4 minutes, until soft.
- Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes.
- Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.
- Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.
- Let cool 10 minutes.
- Add the cheese and roll into 4 balls, about 1/2 cup (3 1/2 ounces) each. Flatten to form cakes.
- To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes. You can freeze whatever you don’t eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.