Cheesy Potato Broccoli Croquettes With Ranch Dipping Sauce in a Multi Cooker

Ingredients

• For the cheesy potato & broccoli croquettes
• 1/2 pound broccoli, cut into very large florets
• 1 cup leftover mashed potatoes, cold
• 4 ounces sharp cheddar cheese, divided
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups Japanese panko bread crumbs
• 1/4 teaspoon cayenne pepper
• 1 large egg, lightly beaten
• 1 tablespoon all-purpose flour
• For the ranch dipping sauce:
• 1/3 cup buttermilk
• 3 tablespoons whole-milk Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped

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