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Savory Chicken and Broccoli Potato Cakes
Alyssa

Savory Chicken and Broccoli Potato Cakes

Try Savory Chicken and Broccoli Potato Cakes, delicious patties made with chicken, broccoli, and mashed potatoes. A perfect main dish or side.
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Ingredients Method

Ingredients
  

  • 2 large potatoes about 500g, peeled and cubed
  • 1 cup cooked chicken shredded
  • 1 cup broccoli florets steamed
  • 1/2 cup breadcrumbs
  • 1/4 cup grated cheese optional, can use cheddar or mozzarella
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Vegetable oil for frying

Method
 

  1. Boil the Potatoes: In a large pot, bring water to a boil. Add the cubed potatoes and a pinch of salt. Cook until they are fork-tender, about 15-20 minutes. Drain well.
  2. Mash the Potatoes: Transfer the drained potatoes to a large bowl. Mash them until smooth using a potato masher or a fork, letting any steam escape.
  3. Mix Ingredients: To the mashed potatoes, add the shredded chicken, steamed broccoli, breadcrumbs, grated cheese (if using), egg, garlic powder, onion powder, salt, and pepper. Mix everything until well combined.
  4. Shape the Cakes: Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place them on a lined baking sheet or plate.
  5. Heat the Oil: In a large skillet, pour enough vegetable oil to coat the bottom of the pan and heat over medium heat.
  6. Fry the Potato Cakes: Once the oil is hot, carefully add the potato cakes to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. You may need to work in batches depending on the size of your skillet.
  7. Drain Excess Oil: Once cooked, transfer the cakes to a plate lined with paper towels to absorb any excess oil.
  8. Serve Hot: These cakes are best served hot, accompanied by your favorite dipping sauce or a fresh green salad.