Ingredients
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
STEP 1
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.
STEP 2
Add salt, pepper to taste, eggs, ½ cup gluten free breadcrumbs or panko, gluten free flour. Stir with a spatula until combined.
STEP 3
Shape about 2 tablespoon sized balls. Prepare a plate/bowl with ¼ cup breadcrumbs and dip each vegetable patty in it.
STEP 4
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.
STEP 5
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