Cheesy Broccoli Patties (Printable)

Crispy broccoli and cheese patties featuring tender florets, savory spices, and a golden crust.

# What You 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 optional)
08 - 1/4 cup all-purpose flour (gluten-free optional)

→ 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 Steps:

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 wide and 1/2 inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. Once hot, add patties without overcrowding. Cook each side for 3 to 4 minutes until golden brown and crisp.
05 - Transfer 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 but soft inside, which somehow makes broccoli feel like a treat instead of an obligation.
  • You can make a full batch in about 35 minutes from bare ingredients, making them perfect for weeknight dinner or unexpected guests.
  • They freeze beautifully before cooking, so you can pop a few in the pan anytime a quick protein-packed side is needed.
02 -
  • The mixture must be properly bound before forming patties; if it falls apart on the spatula while cooking, you didn't blanch the broccoli enough or you need more eggs and breadcrumbs to hold it together.
  • Medium heat is your friend here—too high and the outside burns before the inside cooks through, too low and you miss the crucial crispy exterior that makes these special.
  • Don't skip the cold water rinse after blanching; it stops the broccoli from overcooking and keeps it from releasing too much water into your mixture.
03 -
  • Panko breadcrumbs are genuinely worth seeking out; they brown faster and create a noticeably crunchier crust than regular breadcrumbs.
  • The smoked paprika is optional on paper but functionally essential—it adds a depth of flavor that makes people wonder what you did differently.
  • Keep a damp paper towel nearby while cooking; use it to quickly wipe excess oil from the skillet between batches so each new patty starts with clean oil and crisps up properly.
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