Recipe courtesy of Teri Hatcher
Teri's Broccoli Cakes
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 12 to 15 broccoli cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 41
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 92 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 12 to 15 broccoli cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 41
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 92 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
- In a large bowl, combine the broccoli, cauliflower, eggs, breadcrumbs, Parmesan cheese, capers if using and a healthy pinch of salt and pepper. Mix everything together with your hands until everything sticks together. Using your hands, make patties out of the mixture, about 2 inches across, and place onto the prepared baking sheet.
- Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes.
Cook’s Note
You can use a food processor to grate the broccoli and cauliflower, or the large holes on a box grater.
