- 1 lb broccoli
- 1 egg (lightly beaten)
- 3/4 c Stonyfield Organic Whole Milk Plain Yogurt
- 2/3 c grated Parmesan cheese
- 1/3 lb ham (thinly sliced, cut into 1/4-inch pieces)
- 7 T bread crumbs
- 1/4 c flour
- 3/4 t salt
- 1/4 t black pepper
- 1 1/2 c corn flakes (coarsley crushed)
- 1 T vegetable oil
Heat oven to 400°. Coat a wire rack with nonstick cooking spray and place inside rimmed baking sheet.
Trim broccoli and cut florets into 1-inch pieces. Peel stalks and cut into 1/2-inch pieces. Place broccoli in a steamer basket fitted into a saucepan with 1/2-inch of water. Cover and steam over medium heat for 9 minutes or until tender. Remove broccoli from saucepan and place in bowl of a food processor; pulse until roughly chopped.
Combine egg, yogurt, 1/3 cup of the Parmesan, ham, 5 tablespoons of the breadcrumbs, flour, 1/2 teaspoon of the salt and the pepper in a bowl. Stir in broccoli until well blended.
Stir together remaining 1/3 cup Parmesan, 2 tablespoons breadcrumbs, 1/4 teaspoon salt, crushed corn flakes and oil in a shallow pie plate.
Scoop 1/4 cup broccoli mixture into crumb mixture and spoon crumbs over top, pressing crumbs to adhere to both sides. Place patty on prepared rack and spritz with nonstick cooking spray; repeat with remaining broccoli mixture. Bake for 15 minutes or until golden brown. Remove from oven and serve immediately. Best if consumed the same day.
Serving Size: 50 g, Calories: 70, Calories from Fat: 25, Total Fat: 3g, Total Fat Percent: 5%, Saturated Fat: 1g, Saturated Fat Percent: 5%, Cholesterol: 10mg, Cholesterol Percent: 3%, Sodium: 260mg, Sodium Percent: 11%, Total Carbohydrate: 7g, Total Carbohydrate Percent: 2%, Dietary Fiber: 1g, Dietary Fiber Percent: 4%, Sugars: 1g, Protein: 4g, Protein Percent: 8%, Vitamin A: 4%, Vitamin C: 35%, Calcium: 8%, Iron: 2%