Cheesy Broccoli Patties (Printable)

Crispy broccoli and cheese patties with a golden crust, perfect as a snack or side.

# Ingredient list:

→ Vegetables

01 - 2 cups broccoli florets, finely chopped
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced

→ Dairy

04 - 1 cup shredded cheddar cheese
05 - 1/4 cup grated Parmesan cheese

→ Binding & Dry Ingredients

06 - 2 large eggs
07 - 1/2 cup breadcrumbs (gluten-free optional)
08 - 1/4 cup all-purpose flour (gluten-free optional)

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon smoked paprika (optional)
12 - 1/4 teaspoon dried oregano

→ For Frying

13 - 2 to 3 tablespoons olive oil or neutral oil

# How to Make It:

01 - Bring a pot of salted water to a boil. Add broccoli florets and cook for 2 to 3 minutes until just tender. Drain and rinse under cold water, then finely chop.
02 - In a large mixing bowl, mix chopped broccoli, diced onion, minced garlic, shredded cheddar, grated Parmesan, eggs, breadcrumbs, flour, salt, black pepper, smoked paprika, and oregano until the mixture binds when pressed.
03 - Shape the mixture into 8 to 10 patties, each approximately 2 inches in diameter and 1/2 inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. When hot, add patties without overcrowding and cook for 3 to 4 minutes per side until golden and crisp.
05 - Transfer cooked patties to a paper towel-lined plate to drain. Serve warm with optional creamy dipping sauce or yogurt.

# Expert Suggestions:

01 -
  • They're crispy on the outside but soft and cheesy inside, which means you get that satisfying crunch with every bite.
  • Broccoli haters have become converts after trying these, because the texture and cheese do something magical to how it tastes.
  • You can make them in 35 minutes flat, and they're just as good the next day eaten cold straight from the fridge.
02 -
  • The mixture needs to hold together when pressed, and the only way you learn this is by messing up once and watching it fall apart in the pan, which I have absolutely done.
  • Don't skip blanching the broccoli or your patties will be watery and won't get that crucial crispy exterior no matter how hot your oil is.
03 -
  • If your patties are falling apart when you try to flip them, your oil might not be hot enough or your mixture might not have had enough binder; chill the formed patties in the fridge for 15 minutes before cooking and they'll hold together better.
  • Cook them on medium rather than medium-high so the cheese has time to melt and get gooey inside while the outside browns at the same pace.
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