Cook florets in 2 cups boiling water in a Dutch oven over medium heat 10 to 12 minutes or until very tender; drain.
Mash florets with a fork or potato masher in a large bowl. Stir in eggs and next 4 ingredients.
Pour oil to a depth of 1/4 inch into a large skillet; heat to 350°. Drop broccoli mixture by tablespoonfuls into hot oil; cook, in batches, 1 to 2 minutes on each side or until lightly browned. Remove to a wire rack on a baking sheet; keep warm.
This recipe was awesome. I almost left the nuts out because they seemed like an odd ingredient and I didn't have any pecans. But I bought some and so glad I did, they are what puts this recipe over the top. Will make this one again and again. My next step is to see if I can put together in advance and cook 24 hours later at camp. Would make a great appetizer too.
I've never written a review before AND I rarely make recipes that have not been reviewed -- but this recipe deserved some praise! We love potato pancakes in our house and this recipe is better: better for you, lighter tasting, and easier to prepare. We left out the pecans (used almonds) and the fancy flour, but they turned out great. Paired well with sour cream and applesauce. Even my two-year-old asked for "more please"! YUM!
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