Vibrant Green Veggie Patties
Serves | 4-5 |
Prep time | 25 minutes |
Cook time | 10 minutes |
Total time | 35 minutes |
Website | Friend and fellow RD Shauna Lindzon |
Ingredients
- 1 Small bunch broccoli (chopped into medium florets)
- 1 Small onion (peeled and quartered)
- 3 cloves garlic (peeled)
- 1 cup cooked millet (see instructions in recipe note)
- ½ cup panko bread crumbs
- ½ cup grated parmesan cheese
- ½ cup finely chopped parsley
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped chives
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 2 Large eggs
- 2 tablespoons canola oil (divided)
Note
To cook millet: Bring 1 cup of water to a boil. Add ½ cup of millet, return to a boil, cover and reduce to a simmer for 15 minutes. Remove from heat (keep covered) for 10 minutes, fluff with a fork. Feel free to snack on remaining millet with a little soy sauce!
Directions
1. | In a food processor, combine broccoli florets, onion and garlic and pulse until pieces are roughly the size of rice grains. |
2. | Transfer broccoli mixture to a large bowl and add remainder of ingredients. Mix until combined and place in refrigerator for 10 minutes. |
3. | Remove from refrigerator and form into small patties (pack them tightly), about 2 Tbsp each. Mixture should make 15-18 patties. |
4. | Heat 1 Tbsp of canola oil in a large frying pan over medium heat. Fry each patty for 4-5 minutes each side, until a golden crust forms and patty is cooked through. Fry the second batch with the remaining canola oil. |
5. | Serve along side a creamy lemony dip (¼ cup mayonnaise, ¼ cup greek yogurt, juice of ½ a lemon and s&p to taste) |