Wednesday, January 9, 2019

Broccoli and Cauliflower Cakes



On a recent episode of The Kitchen, actor Teri Hatcher shared her recipe for broccoli-cauliflower cakes. They sounded good, so I decided to make them as a side dish with center cut pork chops.

Ingredients - Makes 12 small (2") cakes

1 cup grated broccoli florets
1 cup grated cauliflower florets
1/4 cup grated cheese
1/2 cup seasoned breadcrumbs
2 eggs, beaten
salt and pepper to taste
OPTIONAL:  2 tbs capers

Directions

Preheat the oven to 350 degrees.

Spray a baking sheet with nonstick spray.

Use a box grater or a food processor (I used the latter), to grate the broccoli and the cauliflower, making sure to get 1 cup of each.

Beat the 2 eggs.

Combine the grated broccoli and cauliflower, grated cheese, breadcrumbs, beaten eggs, and salt and pepper with your hands until it is moist.

Divide the mixture into 12 parts and shape 12 patties, about 2 inches across each.

Place the cakes on the cookie sheet. Bake 15 minutes, turn, and bake 15 minutes more on the other side.

Serve as a side dish. I combined several tablespoons of light sour cream with sirracha sauce and put a dab on each cake.

1 SP per cake.

TASTE NOTES

I liked the texture and taste of these cakes. The inside was reminiscent of the inside of a potato pancake. The outside achieved a small degree of crispness (I'll try these in the air fryer next time). I enjoyed 3 with my pork chop for a satisfying meal.

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