Kai@Chicago

第一次的食物交換活動拿到的這個青花椰菜起司煎餅也頗受好評!

來介紹一下食譜:

Source: http://weelicious.com/2011/11/28/broccoli-cheese-patties/

西蘭花芝士餅（12餅）

1黃褐色馬鈴薯，去皮，切丁
1杯西蘭花 (青花椰菜)
1/2杯切達奶酪，切絲
3湯匙Panko或麵包屑
1/2茶匙鹽
1個大雞蛋
1/8茶匙大蒜粉
1/8茶匙洋蔥粉
1/2杯Panko或麵包屑
1湯匙菜籽油或植物油

1。馬鈴薯立方體放置在比沸水蒸鍋煮8分鐘。

2。蒸鍋和蒸汽為一個額外的2分鐘的蔬菜，西蘭花，或直到他們叉招標。然後，從鍋中的一切，讓他們冷靜。
3。搗碎的土豆在一個大碗裡，西蘭花切碎成一口大小的塊狀。
4。加入花椰菜，奶酪，panko，鹽，雞蛋，大蒜和洋蔥粉，攪拌均勻。
5。其餘的1/2杯的panko放置在一個單獨的碗。
6。用冰淇淋勺或2湯匙來衡量，滾成球的混合物，大衣他們在panko，然後每一個塑造成一個小肉餅。
7。燒熱1湯匙油在平底鍋中火，把鍋餅和按用鍋鏟壓平一點。
8。煎3-4分鐘直到金黃兩側。
9。配上番茄醬或任何喜愛的蘸醬。

*在這一點上，放置在烤盤和凍結一小時的餡餅。把拉鍊袋和標籤的餡餅。除霜時，準備使用和做飯以下步驟＃7。

Broccoli & Cheese Patties (Makes 12 Patties)

1 Russet Potato, peeled and cubed
1 Cup Broccoli Florets
1/2 Cup Cheddar Cheese, shredded
3 Tbsp Panko or Bread Crumbs
1/2 Tsp Salt
1 Large Egg
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/2 Cup Panko or Bread Crumbs
1 Tbsp Canola or Vegetable Oil

1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 

2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.
3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
5. Place the remaining 1/2 cup of panko in a separate bowl.
6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.*
7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.
8. Pan-fry for 3-4 minutes on each side until golden.
9. Serve with ketchup or any favorite dipping sauce.

*At this point, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.

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