Baked Potato Broccoli Cakes are healthy little patties that go perfectly as a side dish or even great as a snack out of the fridge. Vegetarian and Gluten Free.
So next time you’re whipping up some mashed potatoes or even baking some potatoes make sure to do a little extra. Because once you’ve tried these Baked Potato Broccoli Cakes you’ll want to be making them time and time again.
These are great also to make ahead and re-heat so they are definitely a time saver. And who doesn’t love potatoes? Especially with Thanksgiving right around the corner you can usually count on some leftover mashed potatoes. At least that was always the case with our family.
So make sure to pin this recipe and you’ll be ready when you want to put those leftover potatoes to use.
Anyhow, I don’t know if potato cakes are your thing or not but since these contain broccoli you’re kind of getting two veggies for the price of one..Yeah and completely kid friendly as well.
Hence, what a great way to sneak that broccoli into the kiddos or even the picky adults. Yes, I probably was one of those pain in the butt kids…huh..maybe still am?
As long as it involved some pasta back then I was pretty much good to go. Now you won’t find pasta of any sorts on my menu.
What was something you used to love but don’t eat anymore? Whether it was by choice or allergy related.
Sometimes I think it’s more of just adjusting your mindset to eating healthy. Come on, give it a try…Give up one food that you thought you could not live without and see how you feel after a week.
ACCOMPLISHED, I can tell you for sure!
And eating these Baked Potato Broccoli Cakes can as well since:
- they are healthy and two veggies for one
- simple to prepare using up leftovers
- kid friendly
- prepare ahead or could even freeze
- Vegetarian and Gluten Free
- 2 cups leftover mashed potatoes
- 1 cup chopped broccoli florets
- 2 cloves diced garlic
- 1/3 cup chopped yellow onion
- 1/2 cup shredded parmesan cheese
- 2 eggs
- salt & pepper to taste
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Preheat oven to 375 degrees.
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Line large baking sheet with parchment paper.
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Meanwhile place all of the above ingredients in medium mixing bowl and combine well.
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Form into equal size patties and place on baking sheet.
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Bake in preheated oven 15 minutes and turn over then bake an additonal 10 minutes.
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Can be stored in fridge covered for up to 5 days or can be frozen.
Ooooh, I don’t like mashed potatoes because I don’t like the smooth texture, but I bet I’d like these a lot more. The “sneaking in veggies” comment is funny – my toddler LOVES vegetables, so we’re always trying to sneak protein and carbs in with his veggies. Maybe I should make broccoli cakes with a little hidden potato. 😉
Sounds like a plan Julie! I usually like my mashed potatoes a little on the chunky side myself 🙂
Oh wow! These potato cakes sound delicious! I bet I could even get my kiddos to eat these! Yummy!
Thanks Kristine! Hope you get a chance to try them 🙂
What a fantastic way to use up left over potato these look super delicious.
Thanks Nayna 🙂
Awesome idea! Love sneaking veggies in dishes. Doesn’t always work, but its worth a try!
Thanks Derek and always worth trying 🙂
Delicious great starter I would like to try it.
Thanks 🙂 Hope you get to try soon!
These look and sound amazing! I pinned it for later, but will probably just pop on over to the blog when I want to make them. I thought it would be nice to share this with other pinners!
Thanks Mindy! I hope you enjoy them 🙂
What a great way to use mashed potatoes leftovers. Looks delish. And it’s super healthy too 🙂 No grease from frying. Love it! Definitely going to save this for later! Thanks for sharing this recipe Stef. Pinning!
Thanks Natalie! I’m all about ease of preparation and making good use of leftovers. Hope you enjoy 🙂
Yumm! These looks great!
Thanks!
I love savory cakes like these! Especially the broccoli and potatoes. They make the best flavor combo!
Thanks and a great way to use up leftovers1
These look delicious, and child-friendly too! yum!
Thanks Emily and they’re definitely child friendly 🙂
Your recipe looks extremely yummy. I could eat those any day, any time.
Thanks! Same here 🙂