Cheesy Broccoli Patties (Printable View)

Crispy golden patties with tender broccoli and melted cheese for a tasty snack or side.

# Ingredient List:

→ 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

# How to Make:

01 - Bring a pot of salted water to a boil. Add broccoli florets and cook for 2 to 3 minutes until just tender. Drain and rinse with cold water, then finely chop.
02 - In a large mixing bowl, combine chopped broccoli, diced onion, minced garlic, shredded cheddar, grated Parmesan, eggs, breadcrumbs, flour, salt, black pepper, smoked paprika, and oregano. Mix thoroughly until the mixture binds when pressed.
03 - Shape 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. When hot, add patties without overcrowding the pan and cook for 3 to 4 minutes per side until golden and crisp.
05 - Transfer patties to a paper towel-lined plate. Serve warm, optionally alongside a creamy dipping sauce or yogurt.

# Expert Tips:

01 -
  • They're ready in under 35 minutes, which means you can serve something that tastes homemade without spending your evening in the kitchen.
  • The contrast between crispy exterior and creamy center keeps you reaching for another, whether as a snack or a side.
  • Vegetarian doesn't mean boring—the combination of cheddar and Parmesan makes these satisfying enough to be a main course.
  • Kids actually eat them without negotiation, and adults sneak them straight from the cooling plate.
02 -
  • Don't skip blanching the broccoli—raw or undercooked broccoli releases too much moisture when you mix it, making the patties soggy and prone to falling apart.
  • Medium heat is non-negotiable; I learned this the hard way after charring the outside while the inside stayed raw. Patience is the ingredient that actually matters most.
  • If your mixture feels too wet, breadcrumbs are your fix—add a tablespoon at a time until it feels like it could hold together when squeezed, not crumbly, but cohesive.
03 -
  • Use real cheese shredded by hand, not the pre-shredded version in bags—the anti-caking agents interfere with browning and binding.
  • The oil must be hot enough that a small piece of mixture sizzles on contact; if it just sits quietly, give it another minute before adding your patties.
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