Broccoli Potato Cakes are a fun and healthy side, appetizer, or snack! They give you the crispiness of hash browns with some good for you broccoli! Serve with ranch dressing to make them extra special.
4tbspcooking fat of choice, ghee, olive oil, coconut oil, etc
Instructions
Add your broccoli to a blender and give it a quick blend. You want your broccoli to be nice and small so you won't have any big chunks in the potato cakes.
Add broccoli to a large bowl with shredded potatoes, parsley, salt, pepper, chipotle chile pepper, and eggs. Stir together until well combined.
Heat 2 tablespoons of cooking fat of choice over medium high heat. Use a small cookie scoop to drop your broccoli potato cake mixture into the hot pan. Press down on each cake with a fork or spoon to flatten them. Cook for 4 to 5 minutes on each side or until browned.
Remove from pan and set aside on a paper towel lined plate. Repeat above step until all cakes are cooked. (Add an additional tablespoon of cooking fat if needed as you cook.)
This recipe makes approximately 40 broccoli potato cakes if you're using a small cookie scoop (around 1 1/2 tablespoons) like I do. Once smashed each cake is about 2 inches in diameter. For nutritional information I considered a serving size 6 cakes.You should not be deep frying these. In the ingredient list I've included 4 total tablespoons of cooking fat but do not use all of that at one time. You'll notice that in the instructions I have you adding 2 tablespoons for the first batch. You can add an additional tablespoon or two as you do more batches to ensure your cakes don't stick and that they get plenty of browning.