Italian potato cakes with tomato broccoli

Ingredients for 2 servings:

• 500 g potatoes, smaller
• 1 egg(s), size M
• 1 tsp oregano, shredded
• 1 tsp thyme, shredded
• 60 g wheat flour type 550
• 20 g Pecorino or Parmesan, finely grated
• Salt and pepper, freshly ground
• some breadcrumbs
• Rapeseed oil for frying
• 300 g broccoli florets
• 50 g onion(s)
• 1 garlic clove(s)
• 200 g tomatoes, chopped, from the can
• Rapeseed oil for frying
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Clean the broccoli florets, finely chop the onion and garlic clove. Boil the potatoes in their jacket potatoes, let them cool slightly, and then peel them. Mash the potatoes with a potato masher. Stir in the egg, herbs, flour, and cheese, and season with salt and pepper. Form the dough into 8 equal-sized balls, roll them in breadcrumbs, and flatten slightly. Fry the onion in a little oil, sweat the garlic, and deglaze both with the tomatoes. Season the sauce with salt and pepper. Add the broccoli florets and simmer with the lid closed for about 10 minutes, until the florets are al dente. Add a little more water, if necessary. While the broccoli is cooking, fry the potato cakes in a pan with a little oil until browned on both sides. Serve on plates and enjoy.