Broccoli Potato Patties


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.