These quick, crispy vegetarian cakes are inspired by cheesy broccoli-and-rice casserole, right down to the layer of melted cheddar cheese on top. Make the cakes ahead and refrigerate or freeze for a last-minute meal. You could also increase the number of servings and serve the cakes as a side with a simple tomato soup. Grainy mustard packs a welcome punch and adds great texture to the cakes. It’s also fantastic in creamy sandwich spreads, rémoulade sauce, and glazes with a sweet base (such as maple syrup or honey) for contrast and balance.
1 tablespoon unsalted butter
3/4 cup chopped yellow onion
4 garlic cloves, chopped
3/4 cup unsalted vegetable stock (such as Swanson)
12 ounces fresh broccoli florets, cut into 1/2-in. pieces
1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add stock and broccoli. Bring to a boil; cook 3 minutes.
Heat rice according to package directions. Combine broccoli mixture, rice, panko, mustard, pepper, salt, and 1/2 cup cheese in a large bowl. Stir in eggs. Divide and shape broccoli mixture into 8 (2 1/2-inch) patties. Arrange patties on prepared pan; coat patties with cooking spray. Bake at 450°F for 15 minutes. Top with remaining 1/4 cup cheese, and bake at 450°F for 4 more minutes or until cheese melts. Garnish with green onions, if desired.