Broccoli and mashed potato pancakes

Peeled and cut into large chunks of potatoes, boil in salted water.

Heat the milk in a saucepan, adding butter and half a teaspoon of salt to it. When the butter is melted, remove the saucepan from the heat.

Add sour cream, ground pepper to the potatoes strained from the water, pour the warmed milk and crush well.

Cook broccoli in a hot skillet with oil. Add crushed garlic to broccoli and season generously with salt. The broccoli will be ready in about 20 minutes. After that, cool it and finely chop.

Add broccoli, cheese, eggs and half a cup of breadcrumbs to the mashed potatoes, mix everything well. Form pancakes from the minced meat, bread them in breadcrumbs, to which you can add a little salt and pepper, and fry in a well-heated pan with oil. You need to fry until a golden crust forms, a couple of minutes for each side will be enough. To keep the pancakes warm, place them in a preheated oven. These pancakes are good for breakfast, especially if served with Poached Eggs.

As for the Japanese "panko" breadcrumbs, it is somewhat different from regular breadcrumbs. Their difference lies in the fact that the grains of crackers are somewhat larger, due to this, the crust turns out to be more airy when frying.