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.