Yield: 4 servings
Potato and Broccoli Cakes
These easy, copycat Ikea vegetable potato and broccoli cakes called Grönsakskaka make a delicious side dish for breakfast or dinner!
Ingredients
- 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.)
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Instructions
- 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.
Nutrition
Serving: 1cake, Calories: 135kcal, Carbohydrates: 15g, Protein: 4.5g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 9.5mg, Sodium: 260mg, Fiber: 2.5g, Sugar: 2.5g
WW Points Plus: 4