This recipe is super simple and can be easily modified to preference. You can add in other chopped veggies like onions or peppers if you want. You can also try using shredded vegan cheese rather than nutritional yeast. I used a fork to mash my broccoli and potato together so I didn’t use any extra dishes but you could use a hand blender or regular blender if you prefer.
YIELDS
about 12 patties
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups potatoes, cubed
- 2 cups broccoli
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup nutritional yeast
- heaping 1/4 cup breadcrumbs
- 3 tbsp olive oil
- salt and pepper to taste
- for the dip:
- 1/2 cup plain vegan yogurt
- juice from 1/2 lemon
- 1 tsp garlic powder
- 1/2 tsp vegan worcestershire sauce
- 1/2 tsp thyme
- salt and pepper to taste
Directions
1. Preheat oven to 400°F and line a baking pan with parchment paper.
2. Bring a large pot of water to a boil. Add the chopped potatoes and boil for about 5 minutes, then add the broccoli.
3. When the potatoes are soft enough to pierce with a fork, strain the water from the pot.
4. Smash the broccoli and potato together with a fork.
5. Stir in the remaining ingredients until a ball of dough forms.
6. Pull off small pieces of the dough and roll into a ball between your palms before flattening into a patty and placing on the baking sheet.
7. Brush a little olive oil in each patty and place in the oven to bake for 20 minutes, flip, and bake for 10 more minutes.
8. While the patties are baking, prepare your dip. Add all ingredients to a bowl and whisk well.
9. Remove patties from oven and serve with dip.
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Photo: Lauren Sacerdote
