Bratkes Kosher Broccoli Latkes Recipes

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BRATKES - KOSHER BROCCOLI LATKES



Bratkes - Kosher Broccoli Latkes image

This is great for Hannukah and all year, a great way to use broccoli stalks and get your whole family to eat their veggies. This is cross-posted on http://joyofkosher.com

Provided by joyofkosher.com

Categories     Healthy

Time 20m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 6

1 head including stalk broccoli
1 small onion, finely chopped
1 egg
1/2 cup matzo meal or 1/2 cup bread, crumbs
salt and pepper
vegetable oil, as needed (for frying)

Steps:

  • Clean and chop broccoli separating the florets from the stalk.
  • Bring 1/2 cup water to a boil and throw in broccoli stalks, after 3 minutes add the florets, cook until slightly tender.
  • Place broccoli and onion in food processor, then mix in the rest of the ingredients except oil.
  • Heat a frying pan with olive oil to coat, drop tablepoons of the batter into the hot skillet placing them far enough apart so they don't touch.
  • Cook on each side until brown 1-2 minutes. Repeat until all batter is used up.
  • Serve immediately or freeze and reheat in oven.

Nutrition Facts : Calories 88.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 35.2, Sodium 48.1, Carbohydrate 15.7, Fiber 3, Sugar 2.3, Protein 4.9

BROCCOLI AND OLIVE SPREAD



Broccoli and Olive Spread image

A very green way to use broccoli - from "200 recettes du jardin", a booklet published years ago in France as a supplement to a gardening magazine. You can spread it straight away on toasted bread with a garnish of anchovies as an appetizer, or prepare it one evening and take it as lunch the next day, but expect your workmates to turn green with envy! If you don't like to share... bring the anchovies!

Provided by Rocket Helene

Categories     Spreads

Time 20m

Yield 2 cups

Number Of Ingredients 8

3 cups raw broccoli
3/4 liter water
1/4 teaspoon baking soda
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons green olives or 4 tablespoons black olives, hulled and cut up
12 small anchovies, from a can or a jar (optional)

Steps:

  • Bring the water to boil in a large pan.
  • Cut the b in flowerets with 1 cm stem; they shouldn't be larger than an egg, but not too small or the whole thing will turn to broccoli soup.
  • Cook the b with boiling water and the baking soda.
  • After 10 minutes, check the thickest stems.
  • If they aren't soft yet, let go for another 1 or 2 minute.
  • Drain in a colander ABOVE another pan: the juice will be a perfect basis for cooking pasta or other vegetables.
  • Do this in the sink to avoid spilling and splatter.
  • Let the b rest and get cold in the colander for 20 minutes.
  • Take a large jar (750 ml or one liter), empty the contents of the colander in it, add the oil- If your mixer is of the Robot kind, pour the b in the mixing bowl.
  • Mix on medium speed then taste the paste: it should be very plain and avocado-like in texture.
  • Add the salt and pepper, more if you like.
  • Spoon the olives in, stir well,
  • transfer to a jar if not already done, screw the lid on. Store in the fridge.
  • When ready to serve, toast the bread, spread the spread, scatter anchovies and enjoy!

Nutrition Facts : Calories 310.1, Fat 30.1, SaturatedFat 4.1, Sodium 762.5, Carbohydrate 9.9, Fiber 4.2, Sugar 2.4, Protein 4

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