One stalk of broccoli left in the fridge.What could I make with it? I wasn't in the mood for just broccoli, I wanted something filling that I could have for lunch or dinner.
To those wonderful people who visit my blog, you know how much I love "little cakes". They are so easy to make and they fry up in minutes.
Checked the cabinet and refrigerator and came up with a few things I knew would work to make my broccoli plus fritter.
No link for this one. I used what I had available.
1 broccoli stalk- used head (chopped into florets and also parts of the stem)
1 can chickpeas ( drained)
1/2 cup panko (4 Seasons Spicy Hot Chipotle)
1 small onion-chopped
3 tbl. olive oil
1/3 cup quinoa
1-2 Tablespoons Newman's Own Con Queso Salsa
Steam broccoli to the desired tenderness ( depend on how much "crunch" you like)
Add broccoli to food processor and pulse a few times. Remove from food processor and place the broccoli into a large bowl.
Drain the chickpeas and rinse. Dry chickpeas with a paper towel and add to food processor and pulse. DO NOT OVER PULSE, otherwise you will have mush. I pulsed until the peas looked chunky.
Place chickpeas into the bowl with the broccoli.
In a skillet heat 1 tablespoon olive oil over medium heat and add onion. Cook for about 3-5 minutes, until the onion is soft.
Rinse ( use a fine mesh strainer) the quinoa and cook in 1 cup water. (I usually cook quinoa in chicken broth but didn't have any in the house). Boil the water then add the quinoa and reduced the heat to med-low. The quinoa was done in about 15-20 minutes. Once cooked let it rest for 5 minutes. After the 5 minutes fluff the quinoa.
Add the onion, quinoa, panko,Newman's Queso Salsa to the bowl containing the broccoli and chickpeas. Mix well.
Form into patties.
Place in a skillet which has 2 tablespoons of olive oil. Heat the oil and then place the broccoli patties and fry each side until they are golden brown.
This turned out to be a really good recipe. The quinoa was the perfect addition and a bonus protein along with the chickpeas. The Newman's Queso was the extra touch of "heat" that I love.