Potato and Broccoli Croquettes

    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

Cook broccoli in large pot of boiling salted water until tender,
about 5 minutes. Using slotted spoon, transfer broccoli to bowl.
Return water to boil. Add potatoes and cook until tender, about 35
minutes. Drain. Let potatoes stand until cool enough to handle. Peel.
Place in large bowl and mash. Finely chop broccoli. Mix broccoli,
1 cup breadcrumbs, egg yolks, Parmesan, salt, and white pepper into
potatoes. Using electric mixer, beat egg whites in medium bowl until
soft peaks form. Gently fold whites into potato mixture. Form mixture
into sixteen 2-inch-diameter, 3/4-inch-thick patties. Coat with
breadcrumbs; place on baking sheet.

Heat 3 tablespoons oil in large skillet over medium heat. Add half
of croquettes and cook until golden, about 4 minutes per side.
Transfer to baking sheet. Repeat with remaining croquettes.