Broccoli Potato Patties

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Here's a fun way to jazz up potatoes - combine them with broccoli and form them into patties! For the dipping sauce, I mix together equal parts of Greek yogurt and ketchup. It's so easy and a perfect compliment to the patties. I included two different cooking methods, baking and frying, so you can pick one or try both. Frying is a bit less healthy, but it achieves a crispier coating. Baking is the healthier option, and the patties come out slightly softer. We love both methods. If you like this, you can also check out the Broccoli Cheese Mashed Potatoes.

Adapted from Weelicious

Ingredients
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
Salt/pepper
Dipping sauce: equal parts Greek yogurt and ketchup
Vegetable oil (optional, if frying)

Directions
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.

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