Cheesy Broccoli Patties (Print View)

Crispy broccoli and cheddar patties offering a golden, savory bite with tender veggies and a crunchy finish.

# Components:

→ 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 - 2–3 tablespoons olive oil or neutral oil

# Directions:

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 with cold water, and finely chop.
02 - In a large mixing bowl, combine chopped broccoli, onion, garlic, cheddar, Parmesan, eggs, breadcrumbs, flour, salt, pepper, smoked paprika, and oregano. Mix thoroughly until the mixture holds together when pressed.
03 - Shape the mixture into 8 to 10 patties, approximately 2 inches in diameter and 1/2 inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. When the oil is hot, add patties without overcrowding the pan. Cook for 3 to 4 minutes per side, until golden brown and crisp.
05 - Transfer patties to a paper towel-lined plate to remove excess oil. Serve warm, optionally accompanied by a creamy dipping sauce or yogurt.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, the kind of texture that makes vegetables feel like a treat.
  • Made entirely in one bowl and on one pan—no complicated steps or special equipment needed.
  • Works as a snack, a side dish, or even a light lunch, and they're still good the next day cold.
02 -
  • Don't skip the blanching step—raw broccoli releases water as it cooks and makes the patties limp and heavy, not crispy.
  • Overcrowding the pan drops the oil temperature and turns them into grease-soaked disappointments; cook in two batches if you need to.
03 -
  • Panko breadcrumbs create an extra-crispy shell that regular breadcrumbs can't match—it's worth seeking out.
  • Make the mixture ahead and refrigerate for an hour before frying; the chill helps them hold their shape better and cook more evenly.
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