• meghannbower

Broccoli & Potato Cakes with Sesame Dill Sauce (OIL FREE)

Updated: Oct 27

This recipe is a call-back to colcannon, an Irish dish that consists of mashed potatoes and sautéed cabbage. Its delicious, hearty, and next-level comforting. If you take out the fat and dairy, its a really healthy dish that can be eaten by itself or as a side dish.


Broccoli and potatoes are a match made in heaven. Broccoli brings the protein and a slew of other powerhouse nutrients and phytochemicals (see Easy Weeknight Lemon Broccoli Pasta for fun broccoli facts). Potatoes also bring protein, but they mostly bring complex carbohydrates and not a lot of calories. And fiber! So much fiber. BOATLOADS of fiber.


You will feel SO GOOD inside after you eat them. This recipe has a few steps but they go quickly and I promise the dishes aren't too bad. Promise. You'll be feeling so good you won't even care about the damn dishes.


Ingredients:

Broccoli & Potato Cakes

  • 2 lbs. gold potatoes, washed and diced small

  • 3 cups broccoli florets

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp apple cider vinegar

  • 1/4 tsp black pepper

  • 1 chia egg (1 tbsp. ground chia seeds + 3 tbsp. of water)

  • 1/4 cup oat flour

  • 1/4 cup almond milk (or other unsweetened plant milk)

  • Zest of one large lemon, juice of half of large lemon


Sesame Dill Sauce:

  • 1/3 cup tahini paste (ground sesame paste)

  • 2 tablespoons fresh lemon juice

  • 2-4 tablespoons water

  • 1 clove of garlic, minced

  • 1/4 tsp salt

  • 1/4 tsp dried dill

  • 1/2 tsp maple syrup

Preheat oven to 400 degrees (F) and line a large baking sheet with parchment paper. Place diced potatoes and broccoli on the baking sheet and pop in the oven for 20-25 minutes, or until the potatoes are fork tender.


Grind chia seeds (I use a coffee grinder) and place in a small bowl with 3 tablespoons of water. Set aside.


While the veggies bake, prepare the Sesame Dill Sauce. Combine tahini, lemon juice, minced garlic, salt, dill, and maple syrup in a small bowl and whisk together with a fork. At this point, the mixture will seize up and become a goopy ball. Add one tablespoon of water at a time until the sauce loosens up and becomes smooth and pourable. Set aside.


Remove veggies from the oven and allow to cool for about 5 minutes. Dump the potatoes and broccoli in a large bowl and mash together using a potato masher. I like to leave mine fairly chunky, but mashed enough for the patties to hold together.


Add the garlic powder, salt, apple cider vinegar, black pepper, chia egg, oat flour, plant milk, lemon zest, and lemon juice to the broccoli/potato mash. Combine thoroughly with a stiff spatula.


Preheat a large non-stick skillet over medium heat. You can add a tablespoon of avocado oil for frying, or skip the oil altogether to keep your fat intake down. Using your hands, grab about a golf-ball sized portion and roll into a ball. Flatten the ball to about a 1/2 inch thick patty and gently place in the hot pan. Fry the patties for 5 minutes on each side until a nice crust forms. Remove from the pan to a cooling rack while you finish cooking the rest of the patties.


I like to serve these patties on a bed of romaine lettuce or spinach, and drizzle with the Sesame Dill Sauce. Enjoy!



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