Broccoli Patties Recipe

This winter has been very productive for the blog in terms of the recipes I made with winter vegetables. One of the new recipes that has emerged is these broccoli mussels. I had prepared myself for lunch. Of course, I couldn't eat it all, so there was some left for the evening. So, I had the opportunity to try the waiting version, which is the best part. For those who will ask if I can prepare it beforehand, let me tell you in advance that it does, but it is not as good as the freshly made version. Although Yasin did not eat the fresh version, he still liked it very much, for example, but I could not get the same taste in the evening because I had tasted the fresh version.

It has a nice crunch on the outside when first cooked. As you wait, that crunch goes away, it softens completely. By the way, I heated it in the oven, not in the pan. I have no idea if heating it in a pan will save it.

Serving such a recipe with garlic yogurt is something like a must. I guess the best friend of all fries is yogurt with garlic. In addition to being perfectly compatible in taste, yogurt takes the weight of fat. The downside is that we can eat more this way.

The point you should pay attention to about the recipe is the amount of cooking broccoli. They should neither be crunchy nor soft. When you sink the fork, the fork should fit inside easily, but it should not fall apart with the fork blow. If it is overcooked, your mortar will be very runny and will fall apart while cooking. If it stays too fresh, you can't crush it enough to make dough, it will fall apart again. For this reason, cook carefully, checking frequently while cooking. Please don't ask me to give you cooking time and drag you into a bigger mistake. Because the cooking time of each food changes every time.

Enjoy the recipe

Bon appetit...