These crunchy little patties are the perfect marriage of broccoli and cheese—a timeless combination that everyone will find hard to resist. The best part…they also serve double duty as a quick snack.
These crunchy little patties are the perfect marriage of broccoli and cheese—a timeless combination that everyone will find hard to resist. The best part...they also serve double duty as a quick snack.
Ready In: 1 hour
Prep: 35 minutes
Cook: 25 minutes
Yields: 20 Servings
- 1 lb broccoli
- 1 egg (lightly beaten)
- 3/4 cStonyfield Organic Whole Milk Smooth & Creamy Plain
- 2/3 c grated Parmesan cheese
- 1/3 lb ham (thinly sliced, cut into 1/4-inch pieces)
- 7 Tbsp bread crumbs
- 1/4 c flour
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 c corn flakes (coarsley crushed)
- 1 Tbsp 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.