With a nod to Dr. Praeger's for inspiration from their product called "Broccoli Littles" these healthier, oil-free, salt-free tasty broccoli and potato cakes are sure to please both kids and adults alike. I like to spread a little apple sauce on them and serve with tofu scramble as an alternative to roasted potatoes. I use a food processor to get everything chopped finely but you could also grate the potatoes with a hand grater and chop the onion and broccoli by hand. At that point, I'd put them into a blender with the remaining ingredients and blend until almost a puree.
Broccoli and Potato Bites
Makes about 9 mini cakes
1 cup broccoli florets (if using frozen, partially defrost)
2 medium potatoes, peeled
2 slices onion of choice
1 Tbs ground flaxseed
1/4 tsp garlic powder
First, grate the potatoes. If using a food processor, remove the potatoes and exchange the grating blade for the chopping blade. Add the broccoli and onion to the processor bowl and finely chop. Add the potatoes back to the processor bowl along with the flaxseed and garlic powder. Process until almost a purée. Form the mixture into round cakes or, for a fun way to serve to children, shape them using fun cookie cutters. Bake on a cookie sheet lined with parchment paper at 425° for 15 minutes*, flip carefully and bake 15 minutes more. Alternatively, place on foil in an air fryer preheated to 400 and air fry 10 minutes per side at 400.
*Note: these tend to stick when baking in the oven so I suggest brushing a tiny amount of oil on the parchment paper first. If using foil in an air fryer this will not be necessary.
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