5-6 medium gold potatoes (about 2 lbs.)
1 small head broccoli, florets only (about 3 cups)
3/4 cup shredded cheddar cheese
1 1/4 cup bread crumbs or panko
2 eggs, beaten
1/2 tsp. garlic powder
1/2 tsp. onion powder
Dipping sauce: equal parts Greek yogurt and ketchup
Vegetable oil (optional, if frying)
Cut the potatoes into 1/2 inch cubes (I leave the skin on but you can peel if you wish). Steam for about 10 minutes or until soft. Place into a large bowl and mash.
Steam broccoli florets about 4-5 minutes. Add to large bowl and mash.
Add cheese, 1/4 cup breadcrumbs, egg, garlic powder, onion powder, and some salt/pepper. Mix well to combine.
Place the remaining 1 cup breadcrumbs in a separate bowl.
Spoon out some potato mixture and form into a ball. I make mine about 2 inches wide. Roll in the breadcrumbs to completely coat. Then, gently press between your hands to flatten and form a patty.
Bake in a 375 degree oven for 25-30 minutes, turning halfway through.
OR fry: heat vegetable oil in a large skillet over medium heat. Fry for 4-5 minutes on each side.
Serve with dipping sauce.