“Cravings” Series Pt. 2 – Potato/Broccoli Cakes

For part 2 of the Cravings series (click here for part 1), I’ve decided to try Chrissy Teigen’s recipe for potato and broccoli cakes. I try to incorporate some vegetables into around 90% of my meals, but everyone knows that the best veggies are the ones you can’t taste. SO, keeping that in mind, I decided to give these a go.

*Disclaimer: As stated before, I do not own this recipe. I am merely sharing my version of it – this is only inspired by Chrissy’s recipe. I typically change a couple of things from any recipe I use, so that is what I will be sharing.  I won’t post the actual recipe from her book because I don’t own it. 


  • 3 cups of broccoli florets (save the stalks for stir fries, soup, veg stock, or as a snack for dipping!)
  • 1 1/2 lb russet potatoes
  • 1 cup parmesan cheese
  • 1/2 cup cream cheese
  • 1 egg
  • salt and pepper to taste
  • breadcrumbs (I used panko)
  • olive oil



  1. Place broccoli in microwave safe dish, and put them in microwave until bright green (about 3 mins)
  2. Pierce potatoes, wrap them in damp paper towel, and place them in microwave until soft (around 15 mins)
  3. Mix all ingredients (minus breadcrumbs) in a bowl.
  4. Set aside 1/2 cup of breadcrumbs on a flat surface.
  5. Form small patties with your hands, and coat each patty with breadcrumbs.
  6. In a large non-stick pan, heat some olive oil and once it is hot, place patties down for frying.
  7. Fry them for 3-4 mins per side, until brown, and repeat process.
  8. Serve with sour cream, chives, and/or parmesan on top. Enjoy!




3 Comments Add yours

  1. They look good, do you put anything on them like butter ? sour cream? or just eat them as is


  2. sorry, missed the last part of your blog, I see you put sour cream on them, have you ever tried butter?


    1. I have not tried butter but I’m sure that would be good! Or some greek yogurt if you’re trying to be healthier – I prefer the tangy taste of greek yogurt or sour cream with this type of food


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