These vegie-packed cheesy broccoli patties are bound with mashed cannellini beans for a texture that’s creamy and hearty. Think of the recipe as a template and adapt it to what you have on hand.
No beans? Try chickpeas. In place of broccoli, try cauliflower. And use whatever cheese you have in your fridge.
Makes: 8
Prep: 15 minutes
Cook: 25 minutes
Ingredients
- 3 cups (285g) chopped broccoli
- 400g can cannellini beans, drained and rinsed
- 1/2 teaspoon garlic powder
- 1 egg, lightly beaten
- 1/4 cup (20g) grated parmesan
- cheese
- lemon wedges, to serve
Method
Preheat oven to 200°C. Line a large baking tray with baking paper.
Place broccoli in a microwave-safe bowl, cover and microwave on high (100 per cent) for three minutes or until tender. Uncover and drain, being careful to avoid hot steam.
Mash beans with a fork in a large bowl until almost smooth. Stir in garlic powder and egg. Add broccoli and mash lightly with a fork to combine. Stir in parmesan and season with salt and pepper.
Divide mixture into eight equal portions. Shape each portion into a 1.5cm thick patty.
Place patties on a prepared tray and lightly spray with oil. Bake for 20 minutes or until golden brown. Serve warm with lemon wedges.
To refrigerate: Store patties in a reusable container for up to three days. Enjoy cold or reheat in microwave to serve.
This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.
Also read: Chicken and Mushroom Pasta Gratin
