Cheesy Broccoli Patties (Printable)

Crispy patties with tender broccoli and melted cheese, ideal for snacks or sides with a savory crunch.

# What You’ll Need:

→ 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 (use gluten-free if needed)
08 - 1/4 cup all-purpose flour (use gluten-free if needed)

→ 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 Steps:

01 - Bring a pot of salted water to a boil. Cook broccoli florets for 2 to 3 minutes until just tender. Drain, rinse under cold water, and finely chop.
02 - In a large mixing bowl, mix broccoli, onion, garlic, cheddar, Parmesan, eggs, breadcrumbs, flour, salt, black pepper, smoked paprika, and oregano until the mixture holds together when pressed.
03 - Form the mixture into 8 to 10 patties, approximately 2 inches in diameter and half an inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. Add patties without overcrowding and cook for 3 to 4 minutes per side until golden and crisp.
05 - Remove patties and drain on paper towels. Serve warm, optionally accompanied by a creamy dipping sauce or yogurt.

# Expert Hints:

01 -
  • They're crispy on the outside and tender inside without any fussy technique or special equipment.
  • You can make them once and snack on them for days, or serve them hot at dinner and feel like you actually cooked something.
  • Even people who claim they don't eat vegetables will ask for seconds.
02 -
  • Don't skip the blanching step—raw broccoli releases too much water and your patties will fall apart in the pan or turn mushy.
  • Medium heat is your friend; too high and the outside burns before the inside cooks through, but too low and they just absorb oil and never get crispy.
03 -
  • Use panko breadcrumbs if you want maximum crunch, and toast them lightly in a dry pan first for even more texture.
  • A squeeze of fresh lemon juice right at the moment of serving transforms these from good to unforgettable.
Go Back