These warm potato, cheddar and broccoli patties are a hit with Bug. He has recently decided he likes broccoli and I don’t want to ruin it so I have been making things I think he will really like with broccoli to encourage him to keep eating it. I have snuck a carrot in as well for extra colour and to get the boys (and us adults too) to eat a wider variety of vegetables. You know that whole eat a rainbow thing!
There are those (hubby) who would say this recipe is an excuse to pick up my favourite salsa (Fresh is Best out of Kamloops BC). Rest assured this is complimented by salsa but it is no mere vehicle.
NOTE – I have given this recipe per potato. I used large russet potatoes (see pic) and I myself tripled the recipe. I will get 3-4 meals out of this amount by freezing most of my patties. Also I love cheese so my cheese measurement was ‘heaping’.
- 1 large russet potato, peeled and cubed
- 1 cup chopped broccoli florets
- 1/2 cup shredded carrot
- 1/2 cup shredded cheddar cheese
- 1 large egg, beaten
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper (few grinds or pinches each to taste)
- 3 tablespoons of Panko or bread crumbs
- AND 1/2 cup Panko or bread crumbs
- canola/veggie oil for cooking
- Boil potatoes for 8-9 minutes. Add the broccoli and boil for 2-3 minutes more or until they are all tender.
- To cook the carrots I put them in my strainer and pour the broccoli and water over. Strain potatoes separately. Easy enough to do, the broccoli is a floater and the potato is a sinker!
- I cut (literally used my kitchen shears) up my broccoli a tiny bit more.
- Mash up the potatoes until smooth and then add the broccoli and mash it all together. Set aside to cool. Must be cool enough to not cook the egg and melt the cheese, when added. Best to pop it in the fridge for 1/2 hour or so.
- Once cooled add the 3 tablespoons of Panko or bread crumbs (I used Panko here and bread on the outside so my son couldn’t complain about the patties being too ‘pokey’), egg, cheese and seasonings.
- Using an ice cream scoop to measure drop into the 1/2 cup of Panko or bread crumbs.
- Coat well, flatten out to a patty and coat again.
- STOP HERE IF FREEZING-lay patties out on a cookie sheet, freeze for 1 hour then place them in baggies. Note can cook from frozen but will take longer than below, because well-they are frozen.
- IF EATING NOW-heat about 1 tablespoon of oil in skillet over medium heat. Place patties in skillet. Fry for approximately 4-5 minutes per side, or until golden brown. Flip and repeat.
- Enjoy with ketchup, salsa, sour cream, hot sauce-what ever your heart desires.