Potato and Broccoli Medallions
Embrace the perfect balance of comfort and nutrition with these irresistible Potato and Broccoli Medallions. Packed with fluffy mashed Russet potatoes, vibrant steamed broccoli, and the creamy tang of melted cheddar cheese, these golden pan-fried patties are crispy on the outside and tender on the inside. Seasoned to perfection with garlic and onion powder, and held together with a touch of egg and breadcrumbs, these medallions are easy to make and bursting with flavor. Ready in just 45 minutes, they’re an ideal appetizer, snack, or side dish for any occasion. Serve them warm with your favorite dipping sauce, such as ranch, aioli, or marinara, for an extra burst of deliciousness. This recipe is a family favorite that sneaks in veggies while satisfying even the pickiest eaters! Perfect for weeknight dinners or party platters, these potato and broccoli patties are sure to impress.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 cups Broccoli florets
- 1 cup Shredded cheddar cheese
- 0.5 cup Breadcrumbs
- 0.25 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 large Eggs
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Peel the potatoes and chop them into chunks. Boil them in salted water for 10-12 minutes or until fork-tender.
While the potatoes are boiling, steam the broccoli florets for 5-7 minutes until they are tender but still bright green. Set aside to cool slightly.
Drain the cooked potatoes and mash them in a large mixing bowl until smooth.
Finely chop the steamed broccoli and add it to the mashed potatoes.
Mix in the shredded cheddar cheese, breadcrumbs, flour, garlic powder, onion powder, salt, and pepper. Stir until fully combined.
Crack the eggs into the mixture and mix again to create a sticky, cohesive dough.
Form the mixture into small, flat medallion-shaped patties, about 2 inches in diameter.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
Cook the medallions in batches, frying each side for 3-4 minutes, or until golden brown and crispy. Add more oil to the pan as needed between batches.
Once cooked, place the medallions on a plate lined with paper towels to drain any excess oil.
Serve the Potato and Broccoli Medallions warm as an appetizer, snack, or side dish. Optional: pair with your favorite dipping sauce such as ranch, aioli, or marinara.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 12.4 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1077 mg | 83% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3141 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
