Cheesy Potato Broccoli Cakes

Ingredients:

• 8 ounces fresh broccoli (about 3 cups)
• 1 cup panko breadcrumbs
• ½ teaspoon baking powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2½ pounds Idaho® Russet potatoes, washed (4 or 5 medium)
• 4 ounces cheddar cheese, shredded
• 3 eggs, whisked
• 4 tablespoons oil/butter/ghee

Directions:

1. Shred broccoli in food processor and place in medium/large bowl.
2. Add panko, baking powder, salt, pepper, granulated garlic and granulated onion to broccoli. Toss to combine and set aside.
3. Grate potatoes on the largest holes of a box grater and place in a bowl of cold water. Rinse the potatoes, drain the water and rinse once more with clean water.
4. Lay the shredded potatoes on a clean kitchen towel to drain, then wrap up and squeeze any remaining water out of the potatoes.
5. Add shredded potatoes, shredded cheddar and whisked eggs to the breadcrumb mixture.
6. Toss to thoroughly combine the mixture, making sure to break up any clumps of potato.
7. Heat 1–2 tablespoons of oil in a medium frypan over medium heat.
8. Scoop 1 ounce (2 tablespoons) of the mixture and drop into the pan. Lightly flatten and cook for 5 – 6 minutes per side.
9. Remove from pan to a paper towel-lined baking sheet.
10. Repeat until the mixture is gone, adding remaining oil to the pan as needed.