Save There's something about the sizzle of a patty hitting hot oil that makes you feel like you've accomplished something real in the kitchen. I discovered these cheesy broccoli patties by accident one Tuesday evening when I had half a head of broccoli going soft in the crisper and a sudden craving for something crispy. The first batch came out golden and crunchy on the outside, impossibly tender on the inside, and my kitchen smelled like a mix of melted cheese and toasted breadcrumbs that made everyone stop what they were doing and ask what I was making.
I remember bringing a batch of these to a potluck where nobody was particularly excited about the vegetable side dishes. Within ten minutes the plate was empty and people were asking for the recipe with genuine surprise in their voices. That's when I realized these patties had crossed from just being a way to use up vegetables into something people actually wanted to eat on purpose.
Ingredients
- Broccoli florets: Chopped fine so they distribute evenly and cook all the way through; blanching them first keeps them from releasing water into the mixture and making everything soggy.
- Onion and garlic: Finely diced so they disappear into the patties and add a gentle savory depth without overpowering the cheese and broccoli.
- Cheddar cheese: The backbone of the whole thing; shred it yourself if you can because pre-shredded has anti-caking agents that keep it from melting quite as smoothly.
- Parmesan cheese: Adds a salty, nutty edge that makes you want to make another batch immediately.
- Eggs: The binder that holds everything together; use room temperature eggs if you can, they mix in more easily.
- Breadcrumbs and flour: Work together to give the patties structure and that golden crust; panko makes them even crunchier if you're feeling fancy.
- Smoked paprika and oregano: Small amounts that hint at flavor without announcing themselves, though you can absolutely skip them if you want to taste pure cheese and broccoli.
- Olive oil: Medium heat is your friend here; too hot and they brown before cooking through, too cool and they absorb oil like sponges.
Instructions
- Soften the broccoli:
- Boil the florets in salted water for just 2 to 3 minutes until they're bright green and barely tender, then plunge them into cold water to stop the cooking. This keeps them from getting mushy and gives you broccoli pieces you can actually taste in the finished patties.
- Mix everything together:
- Combine all the cooked broccoli, cheese, eggs, breadcrumbs, flour, and seasonings in one bowl and stir until the mixture holds together when you squeeze it. The texture should feel a little like a thick, cheesy paste dotted with broccoli pieces.
- Shape into patties:
- Wet your hands slightly so the mixture doesn't stick, then form 8 to 10 patties about 2 inches wide and half an inch thick. They should be sturdy enough to pick up without falling apart but not so thick that the insides stay cold while the outsides brown.
- Pan-fry to golden:
- Heat oil in a skillet over medium heat until it shimmers, then place patties in carefully without crowding the pan. Cook 3 to 4 minutes per side until they're deep golden brown and a little crispy on the edges, which is when you know the cheese inside has started to get gooey.
- Drain and serve:
- Transfer the hot patties to a paper towel-lined plate to blot away excess oil, then serve them warm with whatever dipping sauce sounds good to you. They stay warm for about 10 minutes on the counter, which gives you time to pour a drink or gather people around the kitchen.
Save These patties have become my secret weapon when I need to feel like I cooked something impressive but don't want to spend my entire evening in the kitchen. There's also something deeply satisfying about getting someone to eat broccoli without them realizing it's mostly vegetables.
Why Panko Changes Everything
Regular breadcrumbs will work perfectly fine, but panko takes these patties from good to something people will remember. The bigger, fluffier breadcrumb pieces get scattered throughout the mixture and crisp up in the oil more dramatically, giving you a texture that stays crunchy even after a day or two in the fridge. Once you go panko, you won't want to go back.
The Cheese Swap Situation
Cheddar is the classic choice because it melts smoothly and has enough flavor to shine through, but I've made these with mozzarella when that's what I had on hand and they turn out just as good, just milder. Gruyère makes them taste fancy and expensive, and sharp cheddar pushes the flavor in a more adult direction. The ratios stay the same no matter what cheese you use; just make sure it melts well and shreds easily.
Serving Ideas and Variations
I've served these warm as an appetizer with a dollop of sour cream mixed with fresh dill, and I've also eaten them cold the next day with nothing at all. They work equally well as a vegetarian main dish alongside rice and a green salad, or tucked into a lunch box for someone who needs to eat at their desk. You can bake them instead of frying if you're watching oil intake: brush them lightly with oil, place them on a lined baking sheet, and roast at 400°F for 18 to 20 minutes, flipping halfway through, though they won't get quite as crispy as the pan-fried version.
- A squeeze of fresh lemon juice right before eating brightens everything up and cuts through the cheese richness.
- Serve with herbed yogurt, sriracha mayo, or even plain ranch if that's what the people eating them love.
- Make them ahead and reheat in a 350°F oven for 5 minutes to get the outsides crunchy again.
Save These patties are the kind of recipe that sticks around because they're easy enough for a weeknight but feel special enough to serve when people are coming over. Once you make them once, you'll find yourself making them again and again.
Recipe FAQs
- → How do I get the patties to hold together?
Make sure to mix the ingredients well, especially the binding agents like eggs, breadcrumbs, and flour. Press the mixture firmly into patties so they stay intact while cooking.
- → Can I use different cheeses?
Yes, swapping cheddar for mozzarella or Gruyère adds unique flavors and textures to the patties.
- → Is it possible to bake these instead of frying?
Absolutely. Place patties on a lined baking sheet, brush with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping once midway.
- → What oil is best for frying?
Use olive oil or any neutral oil suitable for medium heat frying to achieve a golden, crispy exterior.
- → How do I add extra crunch to the patties?
Using panko breadcrumbs provides a crispier texture. Adding chili flakes can also enhance the flavor.