Broccoli – Potato Pancakes




Place potatoes in an 8 qt stock pot, fill to cover with cold water, add 1 tsp salt. Bring to boil and cook for 10 minutes or until tender. Drain and put through potato masher or smash in large bowl. Add Beneforte broccoli, eggs, onion, salt, pepper, thyme and mix to combine. Add parmesan cheese.

Heat a sauté pan with ¼ cup vegetable oil over medium high heat.

Form potato-Beneforte broccoli mixture into balls and then flatten into a disc. Place in sauté pan and fry until golden, about 3-4 minutes. Flip and repeat.

Remove cakes and drain on paper towel.

Serve with parmesan.

Recipe courtesy of Chef Camille Renk of Camille’s Kitchen.

Cooking decreases the glucoraphanin content of Beneforte broccoli as it does for all broccoli. The best way to get the health benefits from any broccoli is to eat it raw or lightly steamed.