- 12 oz fresh broccoli florets
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 eggs
- 1/2 tablespoon of minced fresh thyme
- 1/2 tablespoon of minced fresh oregano
- 1/2 tablespoon of minced fresh basil
- 3/4 cup Panko bread crumbs
- 1/2 cup extra sharp cheddar cheese
- 1/3 cup Kraft® shredded Parmesan, Romano, and Asiago cheeses
- Sea Salt
- McCormack® Peppercorn Medley
Preheat oven to 425 degrees.
Directions:
Mince garlic and set aside. Cut off the florets from a head of broccoli until you have a 12 ounces. After getting the amount, cut the florets in to small pieces so that they fit well with the patty shape. Put the florets in a wide, shallow glass bowl. Toss with 2 tablespoons of olive oil. Add minced garlic and toss again. Spread onto a metal baking pan or sheet. Season with sea salt and the peppercorn medley. I used approximately 5 pinches of salt and then evenly dusted the top of the florets with the ground peppercorns. Shake the pan from side to side a bit and then place into the oven. Roast at 425 degrees for 15 minutes.
Whilst the broccoli and garlic is roasting, spray a baking sheet with olive oil and set aside. Beat the eggs and set aside. Mince the fresh herbs and set aside.
Then, in a large bowl, mix together the bread crumbs and fresh herbs. Then add the Parmesan, Romano, and Asiago cheeses and mix again. Next add the cheddar cheese. Set aside until the broccoli is done.
Once the broccoli is out of the oven, reduce the oven temperature to 400 degrees.
Add the broccoli and the beaten eggs to the bowl and mix together. Once thoroughly mixed, scraping the sides and bottom of the bowl frequently to get all the bread crumbs, form a ball in your hands and then shape into a patty and place on the greased baking sheet. [The mixture will be crumbly and stick to your hands. I had to mostly grab a handful, hold it in a ball shape, place it on the pan, and then sort of shape and press it into a patty shape.] Repeat until all the mixture is gone.
Bake 12-15 minutes at 400 degrees, until the tops are golden brown. Remove from oven, turn over, and bake an additional 12-15 minutes. 15 minutes on each side will make them very crispy, so keep an eye on them.
Myrtle's Note: I've been wanting to make these for over a year, but have always thought the recipe seemed a bit ... lacking. I kept searching for other recipes, but they are all pretty much the same ... the main difference being if you bake them or fry them. Now, having done a lot of cooking myself, I had the confidence to try and craft a better recipe for baked broccoli patties. Not being an onion person, I simply dropped the onions from the recipe, but then I used the core ingredients to craft something that had much more flavor. For one, I used fresh broccoli and then roasted the broccoli and garlic together first. Then, I added in the fresh herbs. I also changed it from merely Parmesan cheese to a mix of hard cheeses. I found them really tasty and far more ... together ... than I would have thought given how crumbly the mixture is and how hard it was to form the patties. One recipe had the option of adding in some parboiled potatoes chunks. I might try that sometime.
Yield: 6-7 patties
Inspired from: http://www.food.com/recipe/baked-cheese-broccoli-patties-500602
