Save These broccoli patties came about on a rushed Tuesday evening when I had a bag of broccoli that was about to turn, a hunk of cheddar in the fridge, and the vague memory of eating something crispy and green at a friend's potluck years ago. I threw everything together without much of a plan, and somehow ended up with golden, crunchy little discs that tasted so good I made them three times that week. Now they're in permanent rotation—partly because they're genuinely delicious, but mostly because they've become my go-to when I want something substantial that doesn't feel like a chore.
I brought a batch to my neighbor's book club once, thinking they'd be a nice addition to the snack table, and watched them disappear in about eight minutes—faster than the store-bought crackers nobody touched. One person actually asked if they were store-bought because they were so perfectly golden. That moment of unexpected kitchen victory, when something simple you made gets noticed, never gets old.
Ingredients
- Broccoli florets: About 2 cups chopped—this is where the magic happens, so don't skip the blanching step; it softens them just enough to hold together while keeping them slightly tender inside.
- Onion and garlic: 1 small onion and 2 cloves minced fine; they dissolve into the mixture and add sweetness and depth without announcing themselves.
- Cheddar and Parmesan cheese: 1 cup shredded cheddar and 1/4 cup Parmesan—the combination gives you both richness and a sharp, salty edge that keeps these from tasting one-note.
- Eggs: 2 large ones act as your binding agent; they're what holds everything together without needing any weird additives.
- Breadcrumbs and flour: 1/2 cup breadcrumbs and 1/4 cup flour create structure and help achieve that satisfying crust when they hit the pan.
- Seasonings: Salt, pepper, smoked paprika, and oregano—the paprika especially gives a subtle warmth that makes people wonder what your secret ingredient is.
- Olive oil: 2 to 3 tablespoons for frying; you want enough to get a proper golden crust but not so much that they become greasy.
Instructions
- Blanch the broccoli:
- Boil salted water, add your florets, and cook for just 2 to 3 minutes—you want them tender enough to chop easily but still bright green and holding their shape. Drain, rinse with cold water to stop the cooking, then chop fine so they integrate seamlessly into the mixture.
- Mix everything together:
- Combine the chopped broccoli, onion, garlic, both cheeses, eggs, breadcrumbs, flour, and all your seasonings in one bowl. Stir until it feels like a cohesive mass that holds together when you squeeze it; if it feels too wet, add a touch more breadcrumbs.
- Form the patties:
- Scoop the mixture with your hands or a small ice cream scoop and flatten each one to about 2 inches wide and half an inch thick. They don't need to be perfect—a little rustic is actually more appealing.
- Pan-fry to golden:
- Heat oil in a large skillet over medium heat until it shimmers slightly, then add your patties without crowding (work in batches if needed). Cook 3 to 4 minutes per side, watching for that deep golden-brown color that means the outside is crispy.
- Drain and serve:
- Transfer to a paper towel-lined plate the moment they come out of the pan to let them drain. Serve warm, perhaps with lemon wedges or a dollop of herbed yogurt if you're feeling fancy.
Save My partner once grabbed one of these straight from the skillet without waiting, burned his mouth immediately, and still called it worth it. That's when I knew I'd created something that went beyond 'healthy vegetable side'—these had become comfort food in the truest sense.
Why These Work as a Complete Meal
There's something satisfying about a patty that's part vegetable, part cheese, and entirely crispy—it checks boxes for people eating lighter without feeling like a compromise. Pair them with a grain and a sauce and you've got dinner that doesn't taste like you're trying to be virtuous.
Flavor Variations That Shifted My Approach
Once I started experimenting, I realized the beauty of this recipe is how adaptable it is. Swap the cheddar for Gruyère and suddenly it feels fancy enough for guests; add chili flakes and it wakes up your palate; use mozzarella if you want them softer and more delicate. I've made them so many different ways that the basic version is almost like a blank canvas.
Practical Tricks I've Learned
The first time I fried these, I crowded the pan like I was trying to cook dinner for twenty people on a single burner—they steamed instead of crisping, and I learned the hard way that patience and space matter. I've also discovered that panko breadcrumbs make them even crunchier if that's the texture you're chasing, and that a quick brush with oil before baking (if you go that route) makes them nearly as good as pan-fried.
- Make the batter up to 4 hours ahead and refrigerate—it actually helps everything bind better and fry more evenly.
- If baking instead of frying, 400°F for 18 to 20 minutes with a flip halfway through gets you surprisingly close to the pan-fried version.
- Leftover patties keep for three days in the fridge and reheat beautifully in a hot skillet for just a minute per side.
Save These patties have become one of those recipes I don't even need to think about anymore—my hands just know what to do. There's real comfort in that kind of kitchen muscle memory.
Recipe Questions & Answers
- → How do I ensure the patties hold together well?
Mix ingredients thoroughly so the eggs and breadcrumbs bind the broccoli and cheese evenly. Avoid over-chopping the broccoli to retain texture.
- → Can I make these patties gluten-free?
Yes, substitute regular breadcrumbs and flour with certified gluten-free alternatives without changing the cooking method.
- → What oil is best for frying these patties?
Use olive oil or any neutral oil like vegetable or canola oil to achieve a golden, crispy exterior.
- → Can these patties be baked instead of fried?
Absolutely. Place patties on a lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
- → What variations can enhance flavor?
Try swapping cheddar with mozzarella or Gruyère, add smoked paprika or chili flakes for a spicy kick, or serve with lemon wedges and herbed yogurt dip.
- → How do I store leftovers?
Keep cooled patties in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven for best texture.