Save Pin There's something deeply satisfying about the moment a golden broccoli patty hits the skillet—that immediate sizzle that tells you everything's about to turn crispy and irresistible. I stumbled onto these while trying to use up a massive head of broccoli and some leftover cheddar, and what started as a practical solution became something I make constantly. The magic is in how simple ingredients transform into these little pockets of cheesy, tender vegetables with an exterior that cracks when you bite down. My kids actually ask for these by name now, which never happens with vegetables. It's become my secret weapon for getting people excited about broccoli.
I'll never forget the afternoon my friend brought her newly vegetarian daughter over for lunch, and I nervously served these alongside some salad, bracing for the polite-but-disappointed reaction teenagers are famous for. Instead, she went back for seconds and asked for the recipe—not to be nice, but genuinely interested. That small moment reminded me that good food transcends diet labels; it's just about making something delicious and treating it like the main event, not a substitute.
Ingredients
- Broccoli florets: Two cups finely chopped gives you the right texture—not so chunky that patties fall apart, not so fine they become mushy pulp; blanching them first for just 2–3 minutes keeps them tender without turning them into mush.
- Onion and garlic: Dice these small so they distribute evenly and cook through; they add moisture and flavor without overwhelming the broccoli.
- Cheddar cheese: One cup shredded (about 100 g) brings a sharp, salty depth; it's what makes these taste indulgent rather than virtuous.
- Parmesan cheese: The quarter cup (25 g) adds nutty umami and helps the patties firm up as they cool.
- Eggs: Two large ones bind everything together; they're non-negotiable unless you're ready to experiment with a flax egg substitute.
- Breadcrumbs: Half a cup (60 g) absorbs moisture and creates structure; panko gives extra crunch if you're after that textural contrast.
- Flour: A quarter cup (30 g) helps hold moisture and gives the exterior a crisp crust when fried.
- Salt, pepper, smoked paprika, and oregano: These seasonings matter more than they seem; the smoked paprika especially tricks your brain into tasting something more complex and sophisticated than you'd expect.
- Olive oil for frying: Two to three tablespoons depending on your pan; you want enough to create that golden crust without deep-frying.
Instructions
- Blanch the broccoli:
- Boil a pot of salted water and plunge the florets in for 2–3 minutes until they're just tender enough to cut easily but still bright green. Drain, rinse with cold water to stop the cooking, and chop finely—you're aiming for pieces small enough that they'll hold together when mixed with the other ingredients.
- Build the mixture:
- In a large bowl, combine your chopped broccoli, diced onion, minced garlic, both cheeses, eggs, breadcrumbs, flour, and all the seasonings. Stir until everything is evenly distributed and the mixture holds together when you squeeze a handful; if it feels too wet, add a bit more breadcrumbs.
- Shape the patties:
- Using a spoon or your hands (slightly damp hands help prevent sticking), form the mixture into 8–10 patties about 2 inches wide and half an inch thick. You're looking for something substantial enough to handle with a spatula but small enough to cook through evenly.
- Achieve the golden exterior:
- Heat oil in a large non-stick skillet over medium heat until it shimmers slightly; this takes about a minute. Add patties without crowding the pan—work in batches if needed—and cook for 3–4 minutes per side until the surface turns golden brown and sounds crispy when you tap it with the spatula.
- Finish and serve:
- Transfer finished patties to a paper towel-lined plate to drain the excess oil, which keeps them crispy rather than greasy. Serve while still warm with lemon wedges, a garlicky yogurt dip, or even a simple sriracha mayo.
Save Pin The real test of a recipe is when someone eats it without thinking, totally absorbed in the taste and texture rather than evaluating whether it's 'healthy.' These patties hit that sweet spot where nobody's thinking about vegetables at all—they're just thinking about asking for more. That's when you know you've created something worth making again.
Why Cheese and Broccoli Just Work Together
There's a reason this pairing shows up everywhere from British cheese and broccoli bake to countless vegetarian mains: they genuinely complement each other at a chemical level. The sharpness of cheddar cuts through the earthy sweetness of broccoli, while the broccoli keeps the cheese from feeling heavy. Adding Parmesan brings a funky umami that tricks your palate into thinking something more sophisticated is happening than simply fried vegetables. The cheese also helps bind everything together, which is why you can't just skip it and expect the same result.
Variations That Actually Matter
The beauty of this recipe is that you can shift the flavor profile without losing the core structure. Swapping cheddar for Gruyère gives you something earthier and more restaurant-quality; mozzarella makes them milder and slightly stretchier inside. A pinch of chili flakes adds just enough heat to make people pause and ask what the secret ingredient is. Some afternoons I add crispy bacon pieces or fresh herbs like dill and chives if they're sitting in the fridge. The formula stays exactly the same, but the personality changes completely depending on what cheese and seasonings you choose.
Baking and Storage Smarts
If you want to skip the stovetop, place patties on an oil-brushed baking sheet and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through—you'll lose some of the crispness but gain the convenience and cleaner stovetop. These freeze beautifully both raw and cooked: freeze raw patties on a sheet tray before transferring to a bag, then cook from frozen (add a few extra minutes to the cooking time). Cooked leftovers keep in an airtight container for up to three days and reheat in a 350°F oven for 8–10 minutes to restore some of their original crunch.
- Always use finely chopped broccoli—larger chunks won't cook evenly and create structural weak points in your patties.
- Don't skip the cold water rinse after blanching, even though it seems like an extra step; it's what keeps your mixture from becoming soggy.
- Make sure your oil is actually hot before the first patties hit the pan, or you'll end up with greasy rather than crispy results.
Save Pin These patties have a way of becoming part of the regular rotation once you make them once—they're reliable, quick, and genuinely delicious in a way that surprises people who thought they didn't like broccoli. Keep them close.
Recipe FAQs
- → How do I ensure the patties hold together?
Mix ingredients thoroughly and press the mixture firmly into patties. Using eggs and breadcrumbs helps bind the components during cooking.
- → Can I bake instead of frying?
Yes, bake patties at 400°F (200°C) for 18–20 minutes, flipping halfway to achieve a crisp exterior similar to frying.
- → Which cheeses work best for flavor?
Cheddar and Parmesan give a sharp, savory profile, but mozzarella or Gruyère can be used for milder, creamy variations.
- → How do I add extra crunch?
Using panko breadcrumbs or frying in olive oil until golden brown enhances the crispy texture.
- → Are there seasoning alternatives to smoked paprika?
Yes, dried oregano adds herbal notes; chili flakes can bring heat if desired, or simply adjust salt and pepper to taste.