Name: Potato and Broccoli Cakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 1/2 ounces leek (white part only, chopped finely); 2 1/2 ounces onion (chopped finely); 1 large garlic clove (chopped finely); 3 ounces broccoli chopped finely; 8 ounces peeled russet potato (from 1 potato*); 6 tbsp 1 1/2 oz shredded cheddar jack cheese; 1/2 + 1/8 tsp kosher salt; 4 tbsp water; *It’s best to peel the potatoes last as they get brown fast. Once you cut them into cubes (it’s best to leave them in a bowl of water to prevent them from browning. Drain before cooking.)