Mom’s Asparagus Patties

 

Mom's Asparagus Patties

  • Difficulty: Easy

Whenever we saw our Mom and Grandma Florence mixing a batch of asparagus patties it sparked our excitement for the upcoming holiday meal. The aroma of cooked asparagus, seasoned bread crumbs, garlic, and grated cheese filled the air and made our mouths water. As kids, we really didn't like a lot of vegetables but asparagus patties were always one vegetable we looked forward too. We would always sneak some from the covered aluminum tray where they piled them up until cooking was complete. To this day we are brought back to our childhood when we make them with loving memories. You don't have to wait for a holiday to make this wonderful side dish. It's a great side that goes well with most poultry, beef, and pork.

Ingredients

  • 2 bundles fresh asparagus, cooked until soft then cut into 3/4-inch pieces
  • 5  eggs
  • 4 Tablespoons Italian seasoned bread crumbs (add additional bread crumbs if the mixture is too loose)
  • 1/2 cup Pecorino Romano Cheese, grated
  •  5 tsp garlic powder
  • 2 Tablespoon fresh parsley, chopped
  • Salt & Pepper to taste
  • Canola or Vegetable oil for frying

Directions

  1. Cook the fresh asparagus spears in salted, boiling water until soft, approximately 6-8 minutes. Drain all water and pat dry with paper towels.
  2. In a large bowl, beat the eggs then add the grated cheese, parsley, salt, pepper & garlic.
  3. Mix together until everything is combined.
  4. Add cut asparagus to the mixture then add the bread crumbs and mix well. The mixture should be on the thick side but not dry. If too loose add additional bread crumbs 1 tsp at a time. (Not too dry) If too dry, add another egg.
  5. In a large skillet pour oil to 1/8-inch depth and heat on medium until hot then lower flame to medium-low. Using a regular tablespoon drop mixture into skillet to form patties. Don’t overcrowd the skillet.
  6. Let cook until brown. Turn over and cook another minute or two until browned.
  7. Remove each pattie with a spatula and place on a paper towel-lined plate. Make layers of patties using paper towels in-between to absorb the excess oil.
  8. When all patties are cooked, pat excess oil off and place on a serving platter.
  9. Serve warm or room temperature.

Notes: Try adding some crumbled bacon or diced pancetta to the mixture for a punch of savory.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

 

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Gluten-Free Asparagus Patties

 

Gluten-Free Asparagus Patties

  • Difficulty: Easy

Whenever we saw our Mom and Grandma Florence mixing a batch of asparagus patties it sparked our excitement for the upcoming holiday meal. The aroma of cooked asparagus, seasoned bread crumbs, garlic, and grated cheese filled the air and made our mouths water. As kids, we really didn't like a lot of vegetables but asparagus patties were always one vegetable we looked forward too. We would always sneak some from the covered aluminum tray where they piled them up until cooking was complete. To this day we are brought back to our childhood when we make them with loving memories. We adapted Mom's recipe to be Gluten-Free for Jack and found it to be just as good as the original. You don't have to wait for a holiday to make this wonderful side dish. It's a great side that goes well with most poultry, beef, and pork.

Ingredients

  • 1 ½ bundles fresh asparagus
  • 5  eggs
  • 4 Tablespoons Gluten-Free Italian seasoned bread crumbs (add additional bread crumbs if the mixture is too loose)
  • 1/2 cup Pecorino Romano Cheese, grated
  •  5 tsp garlic powder
  • 2 Tablespoon fresh parsley, chopped
  • Pepper to taste
  • Canola or Vegetable oil for frying

Directions

  1. In a large bowl, beat the eggs then add the grated cheese, parsley, pepper & garlic.
  2. Mix together until everything is combined.
  3. Add cut asparagus to the mixture then add the bread crumbs and mix well. The mixture should be on the thick side but not dry. If too loose add additional bread crumbs 1 tsp at a time. (Not too dry) If too dry, add another egg.
  4. Heat the oil in a skillet until hot then lower flame to medium-low. Using a regular tablespoon drop mixture into skillet to form patties.
  5. Let cook until brown. Turn over and cook another minute or two.
  6. Remove each pattie with open spatula and place on a paper towel-lined plate. Make layers of patties using paper towels in-between to absorb the excess oil.
  7. When all patties are cooked, pat excess oil off and place on a serving platter.
  8. Serve warm or room temperature.

Notes: Try adding some crumbled bacon or diced pancetta to the mixture for a punch of savory.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Broccoli Patties

 

Broccoli Patties

  • Servings: 9 patties
  • Difficulty: Easy

Don't know what to do with those leftover veggies? Why not turn them into a delicious side or appetizer that is sure to please kids & adults! We often have leftover broccoli or zucchini as it's our husband's favorite vegetables. We were inspired to make these patties as a result of all the leftover breadcrumbs & egg while making breaded chicken cutlets. Our Mom taught us to not waste so she would mix these leftover ingredients together and form patties to fry with the chicken cutlets. As kids we loved them more than the chicken cutlets! 😋

Ingredients

  • 12-ounces chopped broccoli florets, cooked
  • 1¼ cup Italian style breadcrumbs (we used Progresso, not gluten-free)
  • 3 large eggs, lightly beaten
  • 1/3 cup grated Pecorino Romano cheese
  • 3/4 shredded sharp cheddar cheese
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic
  • 1/2 tsp dried oregano
  • 1/4 cup chopped fresh parsley
  • 1/8 tsp salt (omit if salt sensitive)
  • dash of pepper to taste
  • Cooking Spray to coat baking sheet
  • 1  3½” lid (we used the lid from a 16-ounce Argo cornstarch container. Any size lid of your preference will work but the Argo lid was the perfect width & thickness of our patties)
  • plastic wrap

Directions

  1. In a large bowl combine beaten eggs, Pecorino Romano cheese, cheddar cheese, oregano, cooked chopped broccoli, onions, garlic, salt & pepper, mixing well. Add the breadcrumbs mix together with a fork then mix by hand as you would making meatballs or meatloaf. Must be a thick, pasty texture.
  2. Preheat oven to 400ºF and spray baking pan with cooking spray.
  3. Place the plastic wrap over the lid, overhanging 3-inches in all directions. Fill with mixture slightly mounded, press down with your fingers, flip the patties over onto the prepared baking sheet and repeat with remaining mixture.
  4. Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
  5. Flip patties and continue baking another 7-10 minutes.
  6. Remove from oven  let stand for 10 minutes. Serve warm or room temperature.
  7. Can be dipped into your favorite dipping sauce i.e. ranch dressing, blue cheese, or tzatziki sauce.

Note: This is a great way to make use of any leftover vegetables and makes a great grab-n-go snack.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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