How to make
This is a recipe for vegetable patties, with which I use leftover sourdough from the refrigerator, which I add directly into the mixture, but you can also use live sourdough that you have leftover, for example. Its purpose here is not to rise and puff up, but only to be add it to something, since anyone who works with sourdough knows that often leftover sourdough accumulates and we wonder what to do with it. So, in addition to not throwing away products, we also improve the nutritional value and the taste of the broccoli patties in our case.
If you don't have leftover sourdough, then use, for example, soy flour + water mixture in a ratio of 60:30 (60 ml of water and 30 g of soy flour).
Steam the broccoli and let it cool for about 20-30 minutes. When it is ready and cooled, put it in a blender along with all the other products except the cheese.
Blend on medium speed to blend and mix everything well. The mixture doesn't have to be very thin and it's best to have small pieces of broccoli here and there.
Add the grated cheese and mix. If the consistency is thin, thicken with more breadcrumbs, if it's thick, add an egg white.
Mix well and refrigerate for an hour or two.
Fry the patties immediately before serving by heating the pan over medium to high heat. Add a little olive oil (2-3 tbsp.).
Take some of the mixture with your hand, shape it into a ball, then flatten it and place in the pan - a standard way to shape patties.
Fry (or rather, sear, because it's in a little fat) until golden on each side.
You may need to add another 2-3 tablespoons of olive oil to the second or third time using the pan, making sure the pan is not completely dry, but also make sure the patties are not swimming in oil either.
Serve the healthy broccoli patties with garlic sauce and lemon slices. Enjoy!
Check out what broccoli contains, as well as how to cook frozen broccoli.
