Ingredients
- 1 russet potato, peeled and cubed
- 1 cup broccoli florets
- 1/2 cup cheddar cheese, shredded
- 3 tablespoons panko or bread crumbs
- 1/2 teaspoon salt
- 1 large egg
- 1/8 teaspoons garlic powder
- 1/8 teaspoons onion powder
- 1/2 cup panko or bread crumbs
- 1 tablespoon canola or vegetable oil
Details
Servings 12
Preparation time 20mins
Cooking time 35mins
Adapted from weelicious.com
Preparation
Step 1
1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.
2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.
3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
5. Place the remaining 1/2 cup of panko in a separate bowl.
6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.*
7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.
8. Pan-fry for 3-4 minutes on each side until golden.
9. Serve with ketchup or any favorite dipping sauce.
To Freeze: After Step 6, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.
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