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.
Serves:
Ingredients
- 1tbspolive oil
- 2Ā½ozleek,white part only, chopped finely
- 2Ā½ozonion,chopped finely
- 1clovelarge garlic,chopped finely
- 3ozbroccoli,chopped finely
- 8ozrusset potato,peeled from 1 potato
- 6tbspcheddar jack cheese,1Ā½ oz shredded
- Ā½tspkosher salt,+ ā tsp
- 4tbspwater
Instructions
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In a medium skillet over medium heat, add the oil, leeks, onions, and garlic and cook for 4 minutes, until soft.
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Meanwhile, chop the potato into ā -inch dice.
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Add the potatoes, salt, and 2 tablespoons of water, cover, and cook medium-low heat for about 10 minutes until soft.
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Add the broccoli, 2 more tablespoons of water, and cook covered for 15 minutes, stirring occasionally, until tender.
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Let cool for 10 minutes.
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Add the cheese and roll into 4 balls, about Ā½ cup (3Ā½ ounces) each. Flatten to form cakes.
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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.
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Freeze whatever is left uneaten. To reheat from frozen, bake in 390 degrees F preheated oven for 25 minutes.
Nutrition
- Calories:Ā 187.44kcal
- Fat:Ā 10.54g
- Saturated Fat:Ā 4.89g
- Monounsaturated Fat:Ā 4.48g
- Polyunsaturated Fat:Ā 0.63g
- Carbohydrates:Ā 16.39g
- Fiber:Ā 1.94g
- Sugar:Ā 2.28g
- Protein:Ā 7.99g
- Cholesterol:Ā 20.48mg
- Sodium:Ā 362.36mg
- Calcium:Ā 206.42mg
- Potassium:Ā 385.11mg
- Iron:Ā 1.26mg
- Vitamin A:Ā 66.86Āµg
- Vitamin C:Ā 26.03mg
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