How To Make Potato and Broccoli Cakes
This copycat recipe for Ikea’s potato and broccoli cakes is made with all-natural ingredients, along with some shredded cheese.
In a medium skillet over medium heat, add the oil, leeks, onions, and garlic and cook for 4 minutes, until soft.
Meanwhile, chop the potato into ⅛-inch dice.
Add the potatoes, salt, and 2 tablespoons of water, cover, and cook medium-low heat for about 10 minutes until soft.
Add the broccoli, 2 more tablespoons of water, and cook covered for 15 minutes, stirring occasionally, until tender.
Let cool for 10 minutes.
Add the cheese and roll into 4 balls, about ½ cup (3½ 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.
Freeze whatever is left uneaten. To reheat from frozen, bake in 390 degrees F preheated oven for 25 minutes.
- Calories: 187.44kcal
- Fat: 10.54g
- Saturated Fat: 4.89g
- Monounsaturated Fat: 4.48g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 16.39g
- Fiber: 1.94g
- Sugar: 2.28g
- Protein: 7.99g
- Cholesterol: 20.48mg
- Sodium: 362.36mg
- Calcium: 206.42mg
- Potassium: 385.11mg
- Iron: 1.26mg
- Vitamin A: 66.86µg
- Vitamin C: 26.03mg
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