Yogi has decided that he likes to eat fruit and cheese. ONLY fruit and cheese. I'm being a tad dramatic here, but it's not as easy to get veggies in the little guy as it used to be.
I tried this recipe last week and although I can't tell you that Yogi mistook it for a banana, he did eat most of it. It's the little things.
INGREDIENTS
1 Russet Potato, peeled and cubed
1 Cup Broccoli Florets
1/2 Cup Cheddar Cheese, shredded
3 Tbsp Panko or Bread Crumbs
1/2 Tsp Salt
1 Large Egg
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/2 Cup Panko or Bread Crumbs
1 Tbsp Canola or Vegetable Oil
PREPARATION
1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.
2. Add the broccoli to the steamer pot and steam the vegetables for an
additional 2 minutes, or until they are fork tender. Then, remove
everything from pot and allow them to cool.
3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
5. Place the remaining 1/2 cup of panko in a separate bowl.
6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into
balls, coat them in the panko and then shape each one into a small
patty.*
7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties
in the skillet and press down with a spatula to flatten a little.
8. Pan-fry for 3-4 minutes on each side until golden.
9. Serve with ketchup or any favorite dipping sauce.
*At this point, place the patties on a baking sheet and freeze for
one hour. Put the patties in zipper bags and label. Defrost when ready
to use and cook following step #7.