Step 1

Prepare wild rice according to package instructions, set aside.

Step 2

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, brush with olive or spray with cooking spray.

Step 3

In a large skillet over medium-high, melt butter until it begins to foam. Add the onions and garlic; sauté for about 4 minutes or until the onions are tender.

Step 4

Add the broccoli and stir through. Pour in the stock and cook for about 3 to 5 minutes.

Step 5

In a large mixing bowl, combine the broccoli mixture, wild rice

Step 6

Combine broccoli mixture, rice, Panko, mustard, ½ cup cheese. Season with salt and pepper to taste. Stir in eggs.

Step 7

Divide and shape broccoli mixture into 8 (2 ½-inch) patties. Arrange patties on prepared pan.

Step 8

Bake in the preheated oven for 15 minutes. Remove the sheet pan; top with remaining ¼ cup cheese. Return the cakes to the oven; bake 3 to 5 more minutes, until cheese melts.

Step 9

Allow the cakes to cool slightly. They may seem like they are stuck, but once they have cooled a bit they will release from the foil. Serve and garnish with green onions, if desired.