Save Years ago, I stood in my kitchen with a bag of broccoli that was about to wilt and a block of sharp cheddar begging to be used before it hardened. Rather than toss them into a pot of water, something told me to make patties—golden, crispy things that could disappear in one satisfying bite. My kids, usually skeptical of vegetables, devoured them straight from the skillet. That afternoon taught me that broccoli doesn't need convincing; it just needs the right accompaniment and a little heat.
I remember making a triple batch for a potluck one autumn, worried they'd be picked over last. Instead, people were searching for the recipe before dessert was even served, and I spent the evening feeling like I'd uncovered some sort of culinary secret that had been hiding in plain sight the whole time.
Ingredients
- Broccoli florets (2 cups, chopped fine): The backbone of these patties—blanch them just briefly so they stay tender but don't turn to mush.
- Shredded cheddar cheese (1 cup): This is where the gold comes from; don't skimp or substitute with mild versions.
- Grated Parmesan cheese (1/4 cup): The sharper cousin that adds depth and helps everything bind together beautifully.
- Eggs (2 large): Your binding agent—they hold the whole thing together while the heat makes it crispy.
- Breadcrumbs (1/2 cup): Panko gives you extra crunch; regular breadcrumbs work too but with less drama.
- All-purpose flour (1/4 cup): Just enough to catch moisture and help patties hold their shape in the pan.
- Onion and garlic (1 small onion, 2 cloves): These whisper flavor rather than shout—essential for making broccoli sing.
- Seasonings (salt, pepper, smoked paprika, oregano): Smoked paprika is optional but transforms the flavor from plain to something people will ask about.
- Olive oil (2–3 tbsp): Medium heat and patient cooking matter more than quantity here.
Instructions
- Blanch and chop the broccoli:
- Boil a pot of salted water, add your florets for just 2–3 minutes, then plunge them into cold water to stop the cooking. This keeps them tender without turning them to mush. Chop fine so they hold together in the finished patties.
- Mix everything with intention:
- Combine all ingredients in one bowl and mix until the texture holds together when you press it. This moment tells you everything—if it feels too wet, add a touch more breadcrumbs; if too dry, a splash of milk fixes it.
- Form patties that will stay put:
- Shape them about 2 inches wide and 1/2 inch thick—uniform size means they cook evenly, and this thickness gives you a crispy exterior before the inside overcooks.
- Pan-fry until golden:
- Heat oil over medium heat, listen for that gentle sizzle when the patties hit the pan, then leave them alone for 3–4 minutes per side. That patience is what creates the crust you're after.
- Rest and serve:
- Transfer to a paper towel-lined plate for a moment—this catches excess oil and keeps the texture crisp, not greasy.
Save The first time someone took one of these patties and said, 'Wait, this is just broccoli?' I felt something shift in the kitchen. It wasn't about tricking anyone into eating vegetables; it was about proof that the right technique and respect for ingredients can transform something ordinary into something people actually crave.
Making Them Your Own
These patties are forgiving enough to bend toward whatever's in your fridge or whatever your taste buds want that day. I've swapped cheddar for mozzarella when I was in the mood for something milder, and used Gruyère when I wanted to feel fancy. Each cheese brings its own personality, so taste as you mix and trust your instincts—they won't steer you wrong.
Serving Ideas That Actually Work
Serve them warm, right from the pan if you can, though they're also surprisingly good at room temperature with your fingers and no shame. A dollop of herbed yogurt or a squeeze of lemon juice lifts them into something greater than the sum of their parts. Some afternoons I've made a simple dipping sauce with sour cream and fresh herbs, and other times they've nestled beside grains or salads as the protein no one expected to love.
Variations and Shortcuts
If you want extra crunch, use panko breadcrumbs and don't feel bad about it—that extra texture is worth the indulgence. For heat, a pinch of chili flakes or cayenne wakes these up instantly. If the skillet feels like too much work one night, bake them instead at 400°F for 18–20 minutes, brushing with oil and flipping halfway—they won't have quite the same sear, but they're still wonderful and feel less fussy.
- Panko breadcrumbs give you extra crunch and feel less bread-like than regular options.
- A baked version works beautifully when you want hands-off cooking or have a crowd to feed.
- Leftover patties reheat in a warm skillet for 90 seconds per side and taste almost as good as fresh.
Save These patties have become my answer to the question of how to make vegetables disappear without anyone noticing or complaining. They're proof that good food doesn't require complexity, just care and the willingness to let simple ingredients shine.
Recipe FAQs
- → How do I prepare the broccoli for the patties?
Boil broccoli florets in salted water for 2–3 minutes until just tender, then drain, rinse with cold water, and finely chop before mixing.
- → Can I bake the patties instead of frying?
Yes, place patties on a lined baking sheet, brush with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
- → What cheese alternatives work well in these patties?
Try swapping cheddar with mozzarella or Gruyère for different flavor profiles while maintaining meltiness.
- → How can I make the patties gluten-free?
Use certified gluten-free breadcrumbs and flour to keep the texture while avoiding gluten.
- → What seasoning enhances the flavor best?
Smoked paprika and dried oregano add a subtle smoky and herbal note; a pinch of chili flakes adds heat if desired.
- → What's the best oil to fry the patties?
Use olive oil or any neutral oil suitable for medium-heat frying to achieve a golden crisp crust.