Crisp cauliflower broccoli cakes with herbs
These hash brown cakes turn golden and crunchy in a skillet, already cheesy and full of vegetables. They're fast work and need just an egg and quick pan sauce to become dinner. Serve with a green salad or quick pickled vegetables.
About 210 calories a serving, 6 g protein, 10 g carbohydrate, 18 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 package (10 ounces) cauliflower and broccoli veggie hash browns, Green Giant
Staples
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 eggs
- 1 clove, minced garlic
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Crack 1 egg into a small bowl, whisk it with 1 tablespoon water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add 1 minced garlic clove. When the oil shimmers, spoon half the hash browns into 2 mounds in the pan, pressing each into a flat cake about 3 inches across. While they cook, brush the tops with half the egg mixture.
- Cook until the bottoms turn golden brown, about 4 minutes, then flip each cake. Brush the now-exposed tops with the rest of the egg mixture and cook until golden on the second side, 3 to 4 minutes more. Transfer to two plates.
- Add 1/2 tablespoon oil to the same pan, squeeze half a lemon into it, and swirl to warm through, about 1 minute. Drizzle over the cakes and serve at once.
Note Swap the lemon for a splash of vinegar or hot sauce if you prefer. Leftover cakes keep three days wrapped in the refrigerator and reheat well in a toaster oven. Serve with a simple green salad, sautéed spinach, or roasted asparagus.
On the label
CAULIFLOWER, BROCCOLI, BROWN RICE FLOUR, SOYBEAN OIL, PARMESAN CHEESE (PARK-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), EGG WHITES, SALT, ONION POWDER, CORNSTARCH, GUAR GUM, WHEAT FLOUR
Green Giant, frozen prepared sides, serving 91 GRM. Ingredients as printed on the label.
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Cooks as broccoli, cauliflower, hash browns. Half of it left? Use up the broccoli.