Ingredients
Scale
- 1 russet potato, peeled and cubed
- 1 cup broccoli florets
- 1/2 cup shredded cheddar cheese
- 3 tablespoons panko or breadcrumbs
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 cup panko or breadcrumbs, for coating
- 1 tablespoon vegetable or canola oil
Instructions
- Place the potato cubes in a steamer basket over boiling water and steam for 8 minutes.
- Add the broccoli florets and continue steaming for another 2 minutes, or until both vegetables are fork-tender. Let cool slightly.
- Mash the potatoes in a large bowl and finely chop the broccoli.
- Add the broccoli, cheddar cheese, 3 tablespoons panko, salt, egg, garlic powder, and onion powder. Stir until well combined.
- Place the remaining 1/2 cup panko in a shallow bowl.
- Scoop about 2 tablespoons of the mixture, roll into balls, coat in the panko, then gently flatten into patties.
- Heat the oil in a large skillet over medium heat.
- Cook the patties for 3–4 minutes per side, until golden brown and crisp.
- Serve warm with ketchup, ranch, yogurt dip, or your favorite dipping sauce.
Notes
- Cool the vegetables first: Let the potatoes and broccoli cool slightly before mixing so the egg doesn’t begin to cook.
- Freeze for later: After shaping and coating the patties, freeze them on a baking sheet for 1 hour. Transfer to freezer bags and freeze for up to 3 months. Thaw before cooking as directed.
- Don’t overcrowd the pan: Cook in batches if needed so each patty develops a crisp, golden crust.
- Adjust the texture: If the mixture feels too soft to shape, stir in an extra tablespoon or two of breadcrumbs before forming the patties.
