Cheesy Broccoli Patties (Printable Version)

Crispy broccoli patties with cheddar and Parmesan, ideal for a tasty snack or side.

# 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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • They're crispy on the outside and creamy inside, which somehow makes vegetables feel indulgent instead of virtuous.
  • You can eat them with your hands, which means they're perfect for sneaking bites while cooking or packing into lunch boxes.
  • One batch feeds four people or makes a satisfying solo dinner if you're being honest about how many you'll eat.
02 -
  • Don't skip the blanching step—raw broccoli releases too much moisture and your patties fall apart in the pan, which I learned the hard way.
  • If your mixture feels too wet, add a touch more flour or breadcrumbs; if it won't hold together, an extra egg or two tablespoons of flour will fix it before you shape.
03 -
  • Don't overcrowd the skillet—give each patty space to brown, or they'll steam instead of crisping up.
  • A non-stick skillet or a well-seasoned cast iron pan makes the whole process easier and means less oil splatter on your stovetop.
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