Recipe by A la Carte
These are really good for a side dish or for a lite lunch with a salad. I got the recipe from Prevention. You can cook them and eat them right away, or freeze them and heat them up later.
Top Review by Yummygood
These are the best veggie patties I have ever had! I have been looking for a long time for a good recipe for these I will stop looking. These are perfect. I cheated a bit and didn't cook the mushrooms, onion, and garlic first. I just threw everything in a bowl and added a few tbls. of bread crumbs to the mix to compensate for the added moisture from the mushrooms. Then I squeezed cupfuls in my hands, shaped them into patties and coated them with bread crumbs. My whole family raved about them. Very healthy and delicious. Thanks for the great recipe, A La Carte!
- 3 cups chopped mushrooms
- 1⁄4 cup chicken stock
- 1⁄4 cup chopped onion
- 2 teaspoons minced garlic
- 2 cups shredded potatoes
- 2 cups chopped broccoli
- 1 cup shredded swiss cheese
- 1⁄4 cup grated parmesan cheese
- 2 eggs, lightly beaten
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 3⁄4 cup dry breadcrumbs
Directions See How It's Made
- In a 10” non stick skillet, combine the mush, stock, onions and garlic. Cook, stirring over medium high heat for 10 mins or until the mush release their liquid.
- Add the potatoes and broccoli, cook, stirring for 5 mins or until the broc is soft. Transfer to a medium bowl. Add the swiss, parm, eggs, thyme and salt to the bowl. Mix well and form into small patties.
- Place the bread crumbs on a plate and dip the patties in the crumbs, patting to make sure the crumbs adhere.
- Wash and dry the skillet. Coat with non stick spray and place over med-high heat until hot. Add the patties, working in batches. Cook for 5 minutes Turn and cook for 5 more or until golden brown.
- Freeze on a tray for several hours. Pack in a plastic bag. Thaw overnight in fridge. Place in 12” skillet, cover and cook over med high for 5 minutes.