A few years back, I had a recipe I'd keep in a steady rotation. It was simple, went well with everything, and had one of my favorite vegetables, spinach, as a main staple. I would eat it
When I spent the summer in Texas about five years ago, I invited my friends over for supper, and I made these cakes with dinner. For some reason I turned the pan up too high, so when they arrived I promptly smoked everyone out, and managed to burn the first few. I remember eating them later, but not before we sat outside on the porch, chatting and laughing with Shiner Bocks while we waited for the apartment to be aired out. It was one of the memories that stands out of that summer: while the cakes weren't the best they could have been, it was a great story and makes me think very fondly of those good times down there.
Nowadays, I don't make the spinach cakes quite as often; since Adam doesn't eat spinach, it's not the same to make a batch, because I'd like to make sure he's not left out with stuff I like to share. It's really not a huge step back, but I haven't made something like this in several years.
Recently, I came across this post on Smitten Kitchen, one of my favorite sites to get recipes from. It was perfect; I could get my vegetable "cake" fix, and it involved a favorite vegetable for both of us, broccoli. An extra added bonus, it was very simple to get together. I chopped the broccoli up this morning before work and then got to work putting everything together and frying it up tonight with dinner (a fish recipe I'll post later). It was even better because I got to use up some pent-up frustrations with a potato masher, so that helped too!
All in all, this was very tasty as a side. I wish I'd cooked it *just* a bit longer to get it crunchier, and next time I'll have to double it so I can get more out of them and eat them with my poached eggs in the morning, but we were both very happy with the way that they turned out. Now, maybe I can have new memories associated with the broccoli cakes as much as I do with the spinach ones.
Broccoli Cakes (recipe from Smitten Kitchen)
Roughly 3 cups chopped fresh broccoli florets (try not to cut too small-make sure that the florets are large enough to be able to mash!)
1 egg
1/2 c. flour
1/3 c. grated parmesan cheese
1 tsp. minced garlic
1/2 tsp. salt
Pinch of red pepper flakes
Pinch of black pepper
2-3 Tbsp. olive oil
Steam broccoli in a medium sized pot with about a half-inch or so of water on the bottom and the broccoli placed directly in the water. Steam, covered, for about 5 and a half minutes. Drain well, then set aside to cool down slightly.
In a bowl, beat the egg. Add the remaining ingredients and mix together. Then, add the (semi-cooled) broccoli and mash the entire mixture with a potato masher, but only slightly. Make sure the broccoli isn't mashed too small and that the bits are recognizable when put together in a patty.
Heat a large skillet over the stovetop and then add the oil. Once hot enough, drop batter about the size of your palm into the pan. Fry each side about 2-3 minutes, or until each side is golden brown.
Drain cakes on a paper-towel lined plate and serve up immediately.