russet potato (about 1/2 lb/250 g), peeled and diced
Compliments Broccoli Florets (about 4 cups/1 L)
clove garlic, halved
grated Parmesan cheese
green onions, thinly sliced
shredded medium Cheddar cheese
ranch dressing for dipping (optional)
Place potato in large saucepan; fill with cold water to cover. Bring to a boil. Cook about 6 min. until potato begins to soften. Stir in broccoli and garlic; cook another 3 to 5 min. until potato, broccoli and garlic are tender. Drain well; place on tea towel or paper towels to soak up excess moisture. Cool completely.
Preheat oven to 200˚C (400˚F). Line 2 baking sheets with parchment paper brushed with oil. In food processor, pulse potato, broccoli and garlic until smooth. Pulse in breadcrumbs, Parmesan and green onions to combine. Switch to a spatula and stir in Cheddar.
Roll out “dough” into ½-in. (1-cm) thick ropes; cut into 1-in. (2.5-cm) pieces. Make 48 pieces. Arrange on lined baking sheets, spacing 2 in. (5 cm) apart. Bake 15 to 20 min., turning once, until golden brown. Serve with ranch dressing for dipping, if desired.
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