Hi again, friends! It's me Claire from A Little CLAIREification with a super easy {and cheesy} Fall friendly recipe just for you: Cheesy Roasted Veggie Patties!
With the onset of Fall, we have had an abundance of fresh veggies from our patio container garden and corn has also been so cheap and readily available so I thought these Cheesy Roasted Veggie Patties would be a great way to use up some of the surplus.
"Eat Your Veggies...or else!" Sound familiar? That can sometimes be a tough sell in our house because everyone has a certain favorite vegetable and incorporating the ones we ALL like into a recipe can be a little tricky.
My Hubs is in the dog house because he still hates broccoli. So, while I decided to throw it in there because I love the color, I left it out of his portion, but we ALL love corn. Come to think of it, we all like carrots too so next time I may add some of those.
That is the great thing about this easy recipe - it's so flexible. You could use corn, peppers, broccoli, or whatever fresh veggie your heart desires {or whatever you have on hand}!
These are so easy to whip up and I hope you will give them a try with your family too. Use everyone's favorite veggies - cheese makes everything better, right? ;)
I'll be making these again very soon with crumbled sausage or bacon - you can count on that. Hope you enjoy these and I will see you all next month.
In the meanwhile, you may also like my Crispy Eggplant Parmesan
and my Easy Roasted Vegetable Tart
I hope you will come visit me and say hello between now and then!
Cheesy Roasted Veggie Patties
Ingredients
2 tbsp butter (or olive oil) 2 tsp minced garlic 1/2 Vidalia (or yellow) onion, diced 1/2 cup fresh or frozen (defrosted) corn kernels 1/2 cup fresh or frozen (defrosted) chopped broccoli 1 cup Panko breadcrumbs 1 cup finely shredded cheddar cheese 1/2 cup shredded parmesan cheese 3 eggs, beaten salt & peppar to tasteDirections
Preheat the oven to 400* In a skillet over medium heat, add the butter (or oil), the onion and a little salt and pepper. Saute the onion until soft, about 4 minutes. Add the garlic to the skillet and cook for another 1-2 minutes - do not let the garlic get too browned. Set aside. On a plate lined with paper towels, add the broccoli and corn and press out any excess moisture. In a large bowl, add the cheeses, bread crumbs, eggs, broccoli, corn, and the onion and garlic mixture. Stir to combine thoroughly adding a little more salt and pepper if desired. Line a baking sheet with aluminum foil and lightly grease with cooking spray. Form the mixture into 8-10 patties and place them on the prepared baking sheet. If the mixture is too wet, add a little more bread crumbs. If too dry, beat another egg and add a spoonful at a time until the patties form and hold their shape. Bake for 10 - 12 minutes and then flip the patties and bake for another 10-12 minutes until golden brown. These are great to serve by themselves or dipped in a little ranch dressing if desired.--
Thanks so much, Claire! These look DEEEE-licious!
Neglect your chores like me and don't miss a thing:
This looks really tasty!
ReplyDeleteClaire, you know me... I am a "Cheesy" girl, so I am ALL IN for these, and pinning!
ReplyDelete