Ingredients

The following ingredients have 4 Servings
  • extra-virgin olive oil or cooking spray ( for sheet pan)
  • 1 tablespoon unsalted butter
  • ¾ cup yellow onion (chopped)
  • 4 garlic cloves (minced)
  • ¾ cup vegetable broth
  • 12 ounces fresh broccoli florets (cut into ½-inch pieces)
  • 1 cup pre-cooked wild rice
  • ¼ cup Panko ((Japanese breadcrumbs))
  • 1 tablespoon spicy brown mustard
  • Kosher salt and freshly cracked black pepper (to taste)
  • ¾  extra-sharp cheddar cheese (shredded (divided))
  • 2 large eggs (lightly beaten)
  • sliced green onions (for serving (optional))

Instruction

  • 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.