How about a lunch classic upside down? Tomato soup and cheesy broccoli cakes …
oldcountrygirl
oldcountrygirl
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Ingredients

  • 2/1/2 cups broccoli florets, blanched in saltwater for about 5 minutes or until tender
  • 1 cup finely grated extra sharp cheddar cheese
  • 1 egg
  • 1/2 cup flour
  • 3 tbsp milk
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • canola oil
  • buttermilk ranch dressing, optional

Instructions

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