Off for the easter break tomorrow! So today’s dinner was a frantic “use up the leftover veggies” cookfest :D
Upper layer: Broccoli and cheese patties, Mozarella and tomato caprese, a bottle of extra balsamico (I love vinegar!), lettuce as divider.
Lower layer: Rice with carrot and thai basil deco.
I bought two bunches of broccoli because they were on sale – then I realized that we should use them before going away. So since somebody had mentioned broccoli nuggets on this community, I tried making my own broccoli patties… I must say they are rather a success! Next time I will use a tastier cheese than Mozarella though, it could use the extra salt.
Blanch 1 1/2 heads of broccoli (I froze the rest), chop them into small pieces.
Grate two potatoes, press out the liquid.
Grate cheese (mozarella or cheddar seems to be good)
In a bowl, mix the above stuff with 2-3 eggs, parmesan cheese, breadcrumbs, salt and pepper to taste. I also added some curry powder and chopped leek that I had left over for extra tastiness.
Heat oven to 200 degrees C. On an oiled pan, put the broccoli mixture in little heaps on top of some breadcrumbs. Flatten and top with some more breadcrumbs (and cheese if you like). Cook until golden brown and melty. Eat!
Next time I will probably decrease the size of the broccoli bits and make the patties more dough-like to make it easier to fit into a bento. I was afraid it would come out too mushy with smaller bits, but the broccoli seems to keep the taste rather well.
It would probably be easier to pan-fry or deepfry the patties as well, but since I am cooking low-fat, I can’t do that. Luckily, you can replace “deepfry” with “brush lightly with olive oil and ovenbake” in most recipes, as well as for rewarming minispringrolls and dumplings.