These easy, copycat Ikea vegetable potato and broccoli cakes called Grönsakskaka make a delicious side dish for breakfast or dinner!
2 1/2ouncesleek(white part only, chopped finely)
2 1/2ouncesonion(chopped finely)
1large garlic clove(chopped finely)
3ouncesbroccoli chopped finely
8ouncespeeled russet potato(from 1 potato*)
6tbsp1 1/2 oz shredded cheddar jack cheese
1/2+ 1/8 tsp kosher salt
*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.