Ingredients

The following ingredients have 4 Servings
  • 2 russet potatoes (peeled, cut into 1/2-inch cubes)
  • 2 cups broccoli florets
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder

Instruction

  • Preheat oven to 400°F.
  • Place potatoes in large stockpot and add enough cold water to cover. Cover and bring to boil over high heat. Reduce to low and simmer 3 minutes. Add broccoli; don’t stir. Cover and cook 4-5 minutes, or until tender. Drain.
  • Mix egg, breadcrumbs, salt, pepper and garlic powder in large bowl until just combined.
  • Add potatoes and broccoli to food processor. Pulse 8-10 times until finely grated. Add to breadcrumb mixture and stir to combine.
  • Use tablespoon to scoop potato mixture into 40 mounds. Shape each into an oval and place on parchment-lined baking sheet.
  • Bake 10 minutes; flip and bake 10 minutes, or until golden brown.