2 ½ cup broccoli
2 cups fresh spinach
5 cups cauliflower
½ cup breadcrumbs (gluten free if desired) + ½ cup for dipping
½ cup flour gluten free if desired
2 medium eggs
3 tablespoon sun dried tomatoes in oil drained from oil
salt and pepper to taste
Vegetable Oil for cooking
In a food processor combine (cooked) broccoli, (cooked) cauliflower.
Pulse until softened and broken down. Add (washed and properly rinsed) spinach, sun died tomatoes and pulse a couple of times more until combined. A few chunks here and there is good, don’t over pulse until it turns into puree. You can also use an immersion blender for this.
Add salt, pepper to taste, eggs, ½ cup gluten free breadcrumbs or panko, gluten free flour. Stir with a spatula until combined.
Shape about 2 tablespoon sized balls. Prepare a plate/bowl with ¼ cup breadcrumbs and dip each vegetable patty in it.
In a large non stick skillet, over medium heat add enough vegetable oil (about 1-1 ½ inch) and once hot cook each patty until golden brown and crispy on both sides (about 5 minutes per side). You may need to do this in batches as the patties should be apart from each other to prevent sticking.
Transfer to large plate lined with paper towels to get rid of excess oil.
Serve warm with a simple yogurt based dip or with a portion of rice, mashed potatoes and gravy or white sauce.
Recipe by The Yummy Bowl