- 12 whole wheat or plain saltine crackers
- 4 ounces [113 g] Swiss cheese, shredded
- 2 large egg whites
- 2 1/2 cups [625 mL] coarsely chopped boiled broccoli florets
- 1 1/2 cups [375 mL] coarsely chopped cabbage
- 1 1/2 cups [375 mL] hot crushed boiled drained potatoes
- 1 tablespoon + 1 teaspoon [20 g] margarine, melted
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] freshly ground black pepper
- Nonstick cooking spray
|
- Preheat oven to 325°F [160°C].
- Spray sixteen 2 3/4-inch [7-cm] muffin tins with nonstick cooking spray.
- Into a large [4-cup / 1-L] size zipper plastic bag, using rolling pin, crush crackers into fine crumbs.
- Add half of shredded Swiss cheese to crumbs; toss to combine.
- Evenly spread cheesy breadcrumbs mixture onto a large piece of waxed paper; set aside.
- Into a clean bowl, lightly beat together egg whites and coarsely chopped broccoli florets.
- Into a large bowl, combine egg whites/broccoli mixture, coarsely chopped cabbage, hot crushed potatoes, remaining half of shredded Swiss cheese, melted margarine, salt and freshly ground black pepper until well mixed.
- Shape 1/4 cup [60 mL] mixture into a 1 1/2-inch [4-cm] oval patty.
- Roll into reserved cheesy breadcrumbs mixture to coat.
- Repeat to get 16 patties.
- Arrange patties into prepared muffin tins.
- Bake into preheated oven for 40 to 45 minutes, until golden.
|
