- 1 pound red-skin potatoes, coarsely chopped
- 8 ounces raw broccoli florets
- 1 large portabella mushroom, cut into large pieces
- 1 small onion, coarsely chopped
- 3 cloves of peeled garlic
- 4 ounces, shredded white cheddar
- 2 eggs, beaten
- 1 T. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. red chile flakes
- olive oil for frying
Cook potatoes in salted water for 25 minutes or until fork tender. Drain completely. Mash potatoes until fluffy. Transfer to the fridge or freezer to chill until cool enough to handle.
Meanwhile, add broccoli florets to the food processor and pulse seven to 10 times until coarsely chopped. There will be some bigger pieces left over, but you want that for texture. The broccoli should be fairly dry to touch. Transfer the broccoli to a large mixing bowl.
Add the mushroom, onion and garlic cloves to the food processor and pulse three to four times or until chopped into small pieces. If you pulse too long it will become a paste. Transfer the mushrooms, onions and garlic to the bowl with the broccoli.
Add the shredded cheddar. Toss the ingredients to combine. Add the reserved potatoes, and toss mixture with a fork, being careful to maintain as much air as possible when mixing.
In a small bowl whisk together the eggs, mustard, salt, pepper and chile flakes. Pour over the broccoli and potato mixture and mix in with a fork until combined.
Scoop out 1/4 cup at a time and shape into patties. Place patties on a lightly-oiled baking sheet and chill for 1 hour or overnight.
Preheat oven to 400 degrees F. In a nonstick skillet over medium heat, warm a very thin layer of oil. Cook the patties in batches, about 2 to 3 minutes per side or until deep golden brown. Return the patties to the prepared baking sheet and bake 10 to 12 minutes.
Remove from the oven and let cool 10 minutes on the baking sheet before eating.