Shredded potato broccoli cakes with cheddar are a tasty and easy lunch or side dish. This potato recipe is perfect for making ahead. Stock the freezer with half of the batch for busy weeks when you need a quick meal.
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Potato Veggie Cakes
Savoury potato cakes with broccoli are a great make-ahead lunch. With ever-changing schedules, we could all use a quick, easy and healthy lunch option.
This recipe makes 30 small potato and broccoli cakes. You can make a full batch and freeze half for later, which is what I do. There are only two of us, so I freeze small bundles to pull out as needed.
How to make Potato and Broccoli Cakes
Broccoli potato cakes are quite easy to make and if you have kids in the house, this is a perfect opportunity to get them involved.
The only task that requires a bit of effort is grating the potatoes and rinsing them. Soaking the shredded potatoes helps to remove some of the starch so our potato cakes aren’t “gluey”.
I shred the potatoes by hand because I prefer the way the box grater shreds them. The food processor makes short pieces and by hand, I can get longer shreds which hold a nice shape.
The food processor is perfect for shredding the broccoli in no time at all and the rest is simply mixing and scooping.
Once the broccoli mixture is ready to go, toss in the shredded potatoes that have been rinsed and squeezed dry.
Mix to combine thoroughly and fry the cakes. My preferred pan for these is a cast iron skillet – it makes the crispiest cakes and cooks evenly.
I used a 1.25 ounce scoop to make my potato broccoli cakes and the recipe made 30. This is the scoop that I use for almost everything. It’s the perfect size for everything from veggie cakes to cookies.
If you use something either larger or smaller, keep in mind that your yield will vary slightly, as will the cooking times.
Another delicious option for these potato patties is breakfast! These potato vegetable cakes are similar to hash browns, so top them with an egg for a tasty way to start your day.
If you find yourself in a rut and in need of a little potato-inspiration, here are a few more of our favorite potato recipes:
- Melting potatoes – the most popular potato recipe on the blog and with good reason – it’s delicious!
- Grilled potato wedges – served with a spicy cajun mayo.
- Pimento cheese potato salad – it’s as good as it sounds!
- Potato spinach casserole – perfect for holiday dinners and Sunday dinner with the family.
- Baked fingerling potato recipe – with brown butter and herbs, it is a reader favorite!
- Mashed potato cakes – great use for leftover mashed potatoes.
- Togarashi potatoes and shishito peppers – a Japanese spice blend and shishito peppers make potatoes extra flavorful.
Still looking for more? You can find additional recipes in my veggie cake e-book!
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- 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
- 2 ½ lbs. Idaho® Russet potatoes, washed (4 or 5 medium)
- 4 ounces shredded cheddar cheese
- 3 eggs, whisked
- 4 tablespoons oil/butter/ghee
- Shred broccoli in food processor and place in medium/large bowl.
- Add panko, baking powder, salt, pepper, granulated garlic and granulated onion to broccoli. Toss to combine and set aside.
- 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.
- Place the shredded potatoes on a clean kitchen towel to drain, then wrap up and squeeze any remaining water out of the potatoes.
- Add shredded potatoes, shredded cheddar and whisked eggs to the breadcrumb mixture.
- Toss to thoroughly combine mixture, making sure to break up any clumps of potato.
- Heat 1 – 2 tablespoons oil in a medium pan over medium heat.
- Scoop 1 ounce (2 tablespoons) of mixture and drop into pan. Lightly flatten and cook for 5 – 6 minutes per side.
- Remove from pan to a paper towel lined baking sheet.
- Repeat until mixture is gone, adding remaining oil to pan as needed.
To freeze: wrap tightly in plastic wrap and freeze in small portions.
To reheat: place in 350°F oven for 20 - 25 minutes.
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Serving Size:3 cakes
Amount Per Serving: Calories: 301Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 73mgSodium: 657mgCarbohydrates: 35gFiber: 4gSugar: 2gProtein: 10g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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