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  • Prep
    20 min
  • Total
    40 min
  • Servings

Potato, Broccoli, and Cheddar Patties


  • 454 g (1 lb) Yukon Gold potatoes 
  • 45 ml (3 tbsp) butter 
  • 30 ml (2 tbsp) crème fraîche or sour cream
  • Salt and pepper
  • Pinch of ground nutmeg
  • 45 ml (3 tbsp) olive oil + more for frying 
  • 1 broccoli, cut into florets 
  • 1 large garlic clove, smashed
  • 250 ml (1 cup) Armstrong Triple Cheddar Shredded Cheese, divided
  • 1 egg, whisked
  • 175 ml (1½ cups) panko breadcrumbs
  • 190 ml (3/4 cup) sour cream 
  • 2 green onions, minced


  1. Peel the potatoes and dice into 5-cm (2-inch) pieces. 
  2. Place the potatoes in a large pot of salted water. Bring to a boil, lower heat, and let simmer until potatoes are cooked. 
  3. Strain the potatoes and put them back into the pot, set over low heat. Mash them with a potato masher or fork. Add the butter and crème fraîche. Stir well. Season with salt, pepper, and nutmeg. Set aside. 
  4. Heat the oil in a pan set over medium-low heat. Add the broccoli and garlic. Season with salt and pepper. Combine thoroughly. Cook until broccoli is tender and slightly caramelized, approximately 10 minutes. Remove the broccoli from the pan and finely chop. 
  5. Add the broccoli to the room-temperature potatoes. Add 125 ml (1/2 cup) of Armstrong Triple Cheddar shredded cheese, the egg, and 125 ml (1/2 cup) of panko. Combine thoroughly.
  6. Place the remaining panko onto a deep plate and season with salt and pepper. Form 5-cm (2-inch) patties with the potato mixture and coat each patty in panko breadcrumbs. 
  7. Heat a large pan over medium heat. Add a drizzle of olive oil. Once the oil is hot, fry the potato patties until they are golden, approximately 2 minutes. Turn and top with the remaining cheese and continue to cook until cheese is melted. 
  8. Serve hot with sour cream and green onions.

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