Cheesy Broccoli Patties (Printable)

Crispy patties featuring tender broccoli and melted cheddar, ideal for snacks or sides.

# 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 as needed)
08 - 1/4 cup all-purpose flour (gluten-free as 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 It:

01 - Boil salted water in a medium saucepan. Add broccoli florets and cook for 2 to 3 minutes until just tender. Drain and rinse under 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, pepper, smoked paprika, and oregano. Mix thoroughly until the mixture binds when pressed.
03 - Form the mixture into 8 to 10 patties, each approximately 2 inches wide and 1/2 inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. Add patties without overcrowding and cook 3 to 4 minutes per side until golden brown and crisp.
05 - Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm, optionally with a creamy dipping sauce or yogurt.

# Expert Suggestions:

01 -
  • They're crispy on the outside and tender inside—texture does half the work of making vegetables disappear from plates.
  • You control the salt and cheese, so they taste nothing like cafeteria food and everything like something you actually want to eat.
  • Twenty minutes of prep means you can make them on a random Tuesday, not just when you've planned a whole meal around them.
02 -
  • Finely chop your broccoli—chunky pieces won't cook through and create weak spots in your patties that fall apart during cooking.
  • Cold broccoli binds better than warm; letting it cool before mixing makes a real difference in how the patties hold together and brown.
03 -
  • Panko breadcrumbs create an even crunchier texture than regular breadcrumbs, and they're worth seeking out if crisp exterior is your priority.
  • A squeeze of fresh lemon juice over warm patties, or a cool herbed yogurt dip on the side, transforms them from good to something people ask about for weeks.
Go Back