Save My partner stood at the stove one Tuesday evening, frustrated because the broccoli we'd bought for a salad had started to wilt. Instead of tossing it, I suggested we make something hot and crispy—and that's when these patties were born. The first batch came out golden and crunchy, and we couldn't stop eating them straight from the pan. Now they're what I reach for when I want something that feels indulgent but comes straight from vegetables we already have.
I brought a batch of these to a potluck once, skeptical they'd appeal to anyone beyond us. They disappeared within minutes, and three people asked for the recipe—one even made them for her kids' lunchboxes. That's when I realized they weren't just a practical way to use up vegetables; they were something that made people genuinely happy.
Ingredients
- Broccoli florets: Two cups chopped fine means they cook into the mixture without leaving big chunks that break apart. Blanching them first keeps them tender and removes excess moisture that could make the patties soggy.
- Onion and garlic: Dice them small so they distribute evenly and add sweetness and depth throughout each bite.
- Cheddar and Parmesan cheese: Cheddar gives the creamy, melting texture you want; Parmesan adds a sharp, salty note that prevents them from tasting flat.
- Eggs: These are your binder—they're what holds everything together so the patties don't fall apart in the pan.
- Breadcrumbs and flour: Breadcrumbs add structure and crunch, while flour helps everything stick. If you use panko instead, they'll be extra crispy, which is worth the swap.
- Seasonings: Salt, pepper, paprika, and oregano build flavor quietly—nothing shouty, just warmth and depth that makes you want another.
- Olive oil: Medium heat is your friend here; too hot and they brown before the inside cooks through.
Instructions
- Prep and blanch the broccoli:
- Boil salted water and cook the florets for just 2–3 minutes—they should still have a slight firmness when you bite them. Drain well and chop fine; excess water is the enemy of crispy patties.
- Mix your base:
- Combine everything in one bowl and stir until it looks like a thick, chunky batter that holds together when you squeeze a handful. This is where you know it's ready to form.
- Shape with your hands:
- Wet hands help prevent sticking. Make patties about 2 inches across and half an inch thick—they'll hold their shape better if they're not too thin or too thick.
- Get the oil hot:
- Let it heat for a minute over medium heat so it shimmers slightly. This temperature cooks them through without burning the outside.
- Fry until golden:
- Work in batches so the pan isn't crowded; space lets them brown evenly. Three to four minutes per side is usually right—you'll see the edges turn deep golden when they're ready to flip.
- Rest on paper towels:
- This drains excess oil and keeps them crispy longer. Serve them warm, still slightly steaming if you can.
Save There's something almost magical about watching someone pick up a second one right after the first, their fingers reaching for the plate before they've even chewed. That moment—when comfort food does its quiet job—is why I keep coming back to this recipe.
Why They Stay Crispy
The secret is in how you handle the moisture and the oil temperature. Broccoli is mostly water, so blanching and drying it well is half the battle. The eggs bind everything together tight enough that steam can't escape and make them soggy, and the breadcrumbs create a shell that fries up golden instead of absorbing oil like a sponge. It's a small thing, but it's the difference between a patty you want to eat and one that disappoints.
Flavor Swaps That Work
Once you understand how these hold together, you can bend the recipe to what's in your kitchen. Mozzarella makes them creamier and more tender; Gruyère adds a nutty depth that's almost fancy. A pinch of chili flakes or a tablespoon of hot sauce mixed into the batter shifts the whole mood. I've added diced red pepper, fresh herbs like basil, even crumbled feta if I'm in that mood—the structure stays solid as long as you don't add more than a cup of total add-ins.
Serving Ideas and Storage
Serve them warm from the pan with a squeeze of lemon, a dollop of creamy yogurt, or even a simple mayo mixed with garlic. Cold ones the next day are great on a salad or alongside leftovers. They keep in an airtight container in the fridge for three days, or you can freeze them unbaked and cook them straight from frozen—just add a couple extra minutes to the cook time.
- A cold patty with hot sauce and a soft bread is honestly a complete lunch.
- Leftover ones crumbled into a salad add texture and protein without needing dressing.
- You can also bake them at 400°F for 18–20 minutes if frying feels like too much oil for the day.
Save These patties remind me that the best dishes aren't always complicated—sometimes they're just good ingredients treated with respect and a little care. Make them once, and you'll understand why they keep showing up in my kitchen.
Recipe FAQ
- → How do I get the patties crispy?
Use enough oil to cover the pan surface and cook over medium heat without overcrowding. Flip only once to maintain crispness.
- → Can I make these gluten-free?
Substitute regular breadcrumbs and flour with certified gluten-free versions to maintain texture while avoiding gluten.
- → What cheese works best?
Cheddar and Parmesan blend for sharpness and creaminess, but mozzarella or Gruyère provide milder or nuttier alternatives.
- → Can I bake instead of frying?
Yes, place patties on a lined sheet, brush with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping midway.
- → How to add a spicy kick?
Incorporate chili flakes into the mixture or serve with a spicy dipping sauce to enhance heat.