Recipe from Sumptuous Spoonfuls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 34 minutes
Yield: About 8 fritters
Ingredients
- 1 teaspoon butter
- 2 cloves garlic – minced
- About 1 lb. mushrooms
- 2 – 3 cloves of garlic, peeled and chopped
- About 2 cups fresh broccoli florets
- 2 eggs
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- 3/4 cup breadcrumbs
- 1/2 cup shredded sharp, flavorful cheese (I used provolone)
- 1/3 cup reduced fat shredded cheddar cheese
Directions:
- Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.
- Clean the mushrooms, then chop roughly. Heat a medium frying pan over medium heat, melt the butter in the pan, then add the mushrooms and garlic and saute for a few minutes until the mushrooms are tender. If the mushrooms get dry during the saute, add a splash of wine. Remove from heat and press lightly with a clean towel to remove some of the moisture.
- Meanwhile, steam the broccoli until it’s just turned bright green and is still fairly crisp (not crisp tender yet). Remove from heat and dump out onto a flat surface, using a clean towel to remove any excess moisture. Chop the broccoli into small bits.
- In a medium mixing bowl, whisk the eggs and seasoning until frothy, then add the breadcrumbs and the cheeses. Stir in the chopped broccoli and mushrooms. Shape into 8 patties and put them on the baking sheet, allowing a little breathing space between your fritters.
- Bake for 15 minutes on one side, then flip the fritters and bake for 15 minutes on the other side. Serve warm.