Pin This These cheesy broccoli patties came into my life on a Tuesday when I was desperately trying to use up broccoli before it turned sad in the crisper drawer. I'd thrown together eggs, cheese, and breadcrumbs out of pure improvisation, and when that first patty hit the hot oil and turned golden, I knew I'd stumbled onto something special. The smell alone—nutty butter mingling with melted cheddar—had my roommate wandering into the kitchen asking questions. What started as a last-minute solution became the thing I now make whenever I need something that feels homemade but comes together in under an hour.
I made these for a potluck once where everyone was bringing something elaborate, and I almost didn't go because patties seemed too casual. But they disappeared first, before the roasted vegetables and way before the fancy grain salad that nobody touched. Someone asked for the recipe, then someone else did, and suddenly I went from feeling apologetic about my simple dish to realizing that sometimes the most satisfying food is the kind you can actually eat without ceremony.
Ingredients
- Broccoli florets: Two cups when finely chopped—blanching them briefly keeps them tender enough to bind but firm enough to maintain texture, and it mellows their raw edge.
- Onion and garlic: One small onion and two cloves minced fine unlock sweetness as they cook and act as flavor anchors so the patties never taste one-note.
- Cheddar and Parmesan cheese: A cup of shredded cheddar does the heavy lifting while a quarter cup of Parmesan adds sharpness and helps everything brown beautifully.
- Eggs: Two large eggs bind everything without needing a ton of filler, and they're why the centers stay slightly creamy.
- Breadcrumbs and flour: Half a cup breadcrumbs and a quarter cup flour create structure—panko gives more crunch if you're particular about texture.
- Salt, pepper, paprika, and oregano: These seasonings are restrained on purpose; you want to taste the broccoli and cheese, not overpower them with spice.
- Olive oil for frying: Use whatever neutral oil you have, but the amount matters—too little and they stick, too much and they're greasy.
Instructions
- Blanch the broccoli:
- Boil salted water, add broccoli for just two to three minutes until it softens but hasn't lost its color, then drain and rinse cold to stop the cooking. This step matters because raw broccoli won't hold together, but overcooked broccoli turns to mush.
- Mix the filling:
- Combine everything in a bowl—broccoli, onion, garlic, both cheeses, eggs, breadcrumbs, flour, and all seasonings. Stir until it looks cohesive and holds together when you press a handful; you're not looking for smooth, just bound.
- Shape into patties:
- Wet your hands slightly so the mixture doesn't stick, then form eight to ten patties roughly two inches wide and half an inch thick. They don't need to be perfect—rustic edges brown better anyway.
- Heat the pan and cook:
- Warm oil over medium heat until it shimmers, then add patties without crowding—work in batches if needed. Three to four minutes per side until deep golden brown and the edges feel crisp when you press them gently with a spatula.
- Finish and serve:
- Transfer to paper towels to drain, then eat them while they're still warm. They're best within an hour but can be reheated gently in a low oven.
Pin This I served these to my nephew who usually turns his nose up at vegetables, and he ate three before asking what they were made of. That's the secret these patties carry—they taste indulgent enough that people don't realize they're eating broccoli until you tell them, and by then they've already decided they love them.
Why the Texture Works
The magic happens because you're not trying to hide the broccoli; you're celebrating it alongside cheese and crispy edges. The eggs and breadcrumbs are there only to help everything hold shape, not to drown out the vegetable flavor. When the pan gets hot enough, the outside develops that shatteringly crisp exterior while the inside stays creamy from the cheese, and that contrast is what makes people reach for a second one.
Serving Possibilities
Eat them straight from the skillet with lemon wedges, or set out a little bowl of herbed yogurt for dipping and watch them vanish. You can also tuck them into pita bread with a quick salad, set them on top of a grain bowl, or pack them cold for lunch the next day when they're still pleasant even without reheating. They work equally well as a side dish next to grilled chicken or as the main event on a meatless dinner night.
Switching It Up
Once you've made them once, you'll see how easy they are to adapt to whatever's in your kitchen. The structure is so forgiving that you can swap in mozzarella for cheddar, add a pinch of chili flakes if you want heat, or even sneak in other finely chopped vegetables like zucchini or bell peppers in place of some of the broccoli. The only rule is don't change the eggs or binding ingredients—those are doing the heavy lifting that keeps everything together.
- If you prefer baked patties, brush them with oil and bake at 400°F for 18 to 20 minutes, flipping halfway through for even browning.
- Panko breadcrumbs deliver extra crunch if you're willing to hunt them down, but regular breadcrumbs work just as well.
- These keep in the fridge for three days and reheat beautifully in a warm oven, so batch-cooking them is your friend.
Pin This These patties have become the recipe I make when I want something that feels both comforting and a little bit special, without spending hours in the kitchen. They're proof that the simplest ideas often turn into the dishes people remember.
Recipe FAQs
- → How do I ensure the patties hold together well?
Mix thoroughly to combine eggs, breadcrumbs, and flour with the chopped broccoli and cheese. The binding agents help the patties retain their shape when cooked.
- → Can I make these patties gluten-free?
Yes, use certified gluten-free breadcrumbs and flour to keep the patties free of gluten without compromising texture.
- → What cheeses work best in these patties?
Cheddar and Parmesan provide bold flavor and melting quality, though mozzarella or Gruyère can be substituted for milder or richer tastes.
- → Is frying necessary or can I bake them?
Baking at 400°F (200°C) for about 18–20 minutes, flipping midway, offers a crisp finish with less oil but slightly different texture.
- → How can I add more flavor or heat?
Incorporate smoked paprika or a pinch of chili flakes into the mix to introduce smoky warmth or a gentle kick.
- → What sides complement these patties?
Serve with herbed yogurt dips, lemon wedges, or a fresh green salad to balance the crispy richness.