What a great way to eat broccoli. Cheap as chips all vege mid-week main course. Yeah!
And here's an idea: serve with a fried egg on top!
700g (1 lb 5oz) floury potatoes 1 head broccoli (about 300g/10-11 oz) 2-3 spring onions (scallions) 1 tsp flaky sea salt (or less of regular salt) Freshly grated nutmeg to taste 2 Tbsp chopped parsley ½ tsp fresh thyme or marjoram 1 large (size 7) free-range egg, lightly beaten 1½ cups grated tasty or vintage cheddar cheese Oil and butter for frying To serve: lemon wedges, flaky sea salt, chutney or chilli salsa
1 Peel potatoes and cut into large cubes. Cook in gently boiling salted water, or steam, until just tender. Drain and leave to dry off in the steam.
2 Trim broccoli and cut into florets. Include some of the stem as long as it is not too fibrous. Cook broccoli in a saucepan of gently boiling salted water, or steam, for about 5 minutes, until crisp-tender. Drain, then dry off with paper towels. Chop roughly.
3 Trim spring onions, slice then chop. Put spring onions in a bowl with flaky sea salt, nutmeg, parsley, thyme or marjoram, egg and cheese. Add cooled potatoes and broccoli. Mix together, crushing the potatoes somewhat, but avoid turning the mixture into a mash. Shape into 16 cakes, but don’t fiddle with them – rough is good, and if they collapse a little during cooking, you’ll get more crispy bits! Chill for 1 hour.
4 Heat 2 tablespoons oil in a large frying pan (skillet) over medium-high heat. Drop in 2 tablespoons of butter, and once it is sizzling, add half the cakes. Cook until a good golden colour on both sides, turning carefully with a spatula in one hand and a spoon in the other. Transfer to a plate. Cook remaining broccoli and potato cakes, adding more oil and butter if needed.