It’s Meatless Monday-Broccoli and Cheese Fritters

Keeping with the theme of using leftovers, I came up with this recipe that’s perfect for a Meatless Monday meal. It uses leftover mashed potatoes and broccoli and a few items that you’d find in the pantry.

2 cups each of mashed potatoes and broccoli
½ cup shredded sharp cheddar cheese
Good pinch of salt and pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 egg
Flour for coating
Breadcrumbs for coating (I used Panko style for extra crunch)
Oil for frying

This first step you can do by hand with a potato masher, but I used a food processor. Place the potatoes, broccoli, cheese and seasonings into the processor and mix together until everything well blended.

I found it’s easier to do the next step if you tip the mixture into a bowl.
Roll about one and half to two tablespoons of the potato mixture into balls and place on a plate.

Using threemore plates, on one place some flour, the second one, a beaten egg, and the last one the breadcrumbs.

Roll each ball into some flour and put them back on the plate.
Next step is to roll them in the beaten egg and then put them on their original plate again.
Once you’ve coated each of them start to roll them in the breadcrumbs.
Doing it this way helps makes for less of a mess and a better result.


I know lots of people deep fry fritters but I’ve had good results with cooking them in a couple of inches of oil too. Have a plate lined with paper towels ready.

Heat the oil over medium high heat and then cook the fritters in batches of six. You’ll need to turn them after a few minutes, and then when they’re browned all over place them on the paper towel lined plate.

Continue until they’re all done and serve immediately.
I served these with some sun-dried tomato vinaigrette and they pair well with a salad and bread.


I also tried a few of them cold and they were just as good. I think they’ll be a perfect meal served cold in the summer too.
Makes 24


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