Potato and Broccoli Croquettes


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Photo by Tiny Foodie

Tweaks for the littles

Try reheating the leftovers in a waffle iron for a guaranteed hit!

Get the recipe on Epicurious


2 cups small broccoli florets

1 1/2 pounds medium Yukon Gold potatoes, unpeeled

3 1/2 cups fresh breadcrumbs made from crustless French bread

3 large eggs, separated

1/2 cup freshly grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon ground white pepper

6 tablespoons vegetable oil

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