A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.
extra-virgin olive oil or cooking spray for sheet pan
1tablespoonunsalted butter
¾cupyellow onionchopped
4garlic clovesminced
¾cupvegetable broth
12ouncesfresh broccoli floretscut into ½-inch pieces
1cuppre-cooked wild rice
¼cupPanko(Japanese breadcrumbs)
1tablespoonspicy brown mustard
Kosher salt and freshly cracked black pepperto taste
¾ extra-sharp cheddar cheeseshredded (divided)
2large eggslightly beaten
sliced green onionsfor serving (optional)
Instructions
Prepare wild rice according to package instructions, set aside.
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, brush with olive or spray with cooking spray.
In a large skillet over medium-high, melt butter until it begins to foam. Add the onions and garlic; sauté for about 4 minutes or until the onions are tender.
Add the broccoli and stir through. Pour in the stock and cook for about 3 to 5 minutes.
In a large mixing bowl, combine the broccoli mixture, wild rice
Combine broccoli mixture, rice, Panko, mustard, ½ cup cheese. Season with salt and pepper to taste. Stir in eggs.
Divide and shape broccoli mixture into 8 (2 ½-inch) patties. Arrange patties on prepared pan.
Bake in the preheated oven for 15 minutes. Remove the sheet pan; top with remaining ¼ cup cheese. Return the cakes to the oven; bake 3 to 5 more minutes, until cheese melts.
Allow the cakes to cool slightly. They may seem like they are stuck, but once they have cooled a bit they will release from the foil. Serve and garnish with green onions, if desired.
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