Broccoli and Cheese Patties

Bite-size pieces of broccoli mixed with a little egg, some parmigiano and pecorino cheeses then shaped into these little round patties (like burger-size), which are lightly coated with breadcrumbs, then gently fried until golden brown.  So good, you won’t need to serve these little guys with any sauce or anything. They are fine just by themselves. 

I was planning to serve them as a side dish for dinner. But the aroma that permeated throughout the house was so addicting. They never made it to the table.

Everyone kept walking by me (and as if I didn’t noticed…) while I was frying them; they decided to take one, then another, and another, as they were so innocently sitting there while draining on paper towels. They couldn’t help themselves, and quite frankly, neither could I.  They were so delicious, they were gone in minutes before dinner was on the table.  And, as you now know, I served dinner without them!

Broccoli and Cheese Patties

• 1 medium fresh broccoli bundle ( about 4 to 5 cups)
• 2 garlic cloves- minced (or 1/2 tsp. garlic powder)
• 3 eggs – beaten
• 1/8 tsp. cayenne pepper
• 1/8 tsp. salt
• 1/2 cup shredded mozzarella
• 5 Tbsp. grated Pecorino-Romano cheese
• 2 Tbsp. grated Parmesan cheese
• 2 cups plain breadcrumbs
• 1/2 cup oil to fry ( vegetable or olive oil)

Wash and rinse broccoli in cold water.  Peel away the skins from the large stems.
Cut into large chunks.

Place broccoli into a medium size pot filled with 1 inch of water.  Cover and simmer for 3 to 5 minutes.  Color of broccoli should appear bright green. Drain the water, and return the pot to the stove. Cover and allow the broccoli to steam for about 5 minutes until tender.  Transfer to a cutting board or mixing bowl and chop broccoli into tiny, bite-size pieces.  Transfer broccoli to a large mixing bowl.

In a small bowl.  Beat eggs with a fork.  Add in the garlic, cayenne pepper, and salt. Pour the egg mixture into the chopped broccoli.  Add shredded mozzarella, pecorino and parmigiano cheeses. Mix until well combined.

Place 2 cups of breadcrumbs into a small bowl or plate.  Using your hands, take about 1/3 cup of the broccoli mixture and shape into a burger-like patty. ( If the mixture is still too loose, you may need to add more cheese to help hold it together.) Gently coat both sides with breadcrumbs. Place them onto a plate.  Continue until all the broccoli patties have been made.

Heat oil in a skillet or a cast-iron pan.
Carefully add broccoli cakes to the skillet, about 4 at a time.
Fry until crisp on both sides.

                                              Drain on paper towels.

If you are not serving them immediately, cover with foil and reheat them in an oven set at 250 degrees for about 10 minutes before serving.

Yields: 13 broccoli-cheese cakes