Broccoli Rabe Fritters

This recipe adaptation was requested by my dear amico, Anthony Anastasio, a genius chocolate maker and coffee master in Philadelphia. I have come to love this recipe. It’s a tradition in his family and has become one in mine too.

Makes 4-5 servings

Ingredient List:

• 2 cups mashed potatoes (about 1 pound 2 ounces potatoes, before mashing)
• 1½ cups coarsely chopped broccoli rabe, lightly steamed
• ¼ cup chopped scallion
• 1 teaspoon baking powder
• Salt and freshly ground pepper to taste
• 3 heaping tablespoons sprouted whole wheat flour
• 1 tablespoon white miso
• 2 tablespoons Bob’s Red Mill egg replacer, dissolved in ¼ cup cold water
• 3 to 4 tablespoons olive oil, for frying

Step By Step Instructions:

In a large bowl, mix together the mashed potatoes, finely chopped broccoli rabe, scallion, baking powder, salt, pepper, flour, miso and egg replacer to form a stiff dough.

Preheat oven to 300º F. 

Place 2 tablespoons of oil in a deep skillet over medium heat. When the oil is hot, carefully scoop 2 tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula. Brown on the first side – about 2 or 3 minutes, and using a spatula, flip the potato and broccoli rabe mounds over and gently push them down so that they will be shaped more like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Serve hot with lemon wedges on the side.