Cheesy Broccoli Patties (Printable Version)

Golden patties combining tender broccoli with melty cheddar and Parmesan for a crunchy, flavorful bite.

# 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 (gluten-free optional)
08 - 1/4 cup all-purpose flour (gluten-free optional)

→ 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

# Method:

01 - Boil salted water and cook broccoli florets for 2–3 minutes until just tender. Drain, rinse with cold water, and finely chop.
02 - In a large bowl, mix broccoli, onion, garlic, cheddar, Parmesan, eggs, breadcrumbs, flour, salt, pepper, smoked paprika, and oregano until the mixture holds when pressed.
03 - Form the mixture into 8 to 10 patties, roughly 2 inches wide and 1/2 inch thick.
04 - Heat olive oil in a non-stick skillet over medium heat. Cook patties in batches for 3–4 minutes per side until golden and crisp.
05 - Transfer patties to paper towels to drain excess oil. Serve warm with optional creamy dipping sauce or yogurt.

# Expert Hints:

01 -
  • They're proof that vegetables can actually be the star, not a guilty obligation tucked to the side of your plate.
  • Crispy outside, tender inside—the texture alone makes you forget you're eating something virtuous.
  • They work for lunch, dinner, snacks, or even a casual gathering where everyone keeps sneaking more from the cooling rack.
02 -
  • Don't skip the blanching step; raw broccoli in the mixture turns grainy and unpleasant where cooked broccoli stays sweet.
  • Overcrowding the skillet drops the temperature and makes them steam instead of fry—work in batches if needed, because golden is always better than soggy.
03 -
  • Chop your broccoli fine and press out excess moisture after blanching—this prevents the mixture from becoming wet and helps patties stay intact in the pan.
  • Medium heat is your friend here; high heat burns the outside before the inside cooks through, and low heat makes them greasy instead of crispy.
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