Save to Pinterest My kitchen smelled like garlic and melted cheese the afternoon my neighbor complained that I'd made these broccoli patties without inviting her over. She stood in my doorway, coffee in hand, watching me flip golden-brown patties in the skillet, and I realized right then that this wasn't just a side dish—it was something people actually wanted to eat. The crispy edges, the soft broccoli interior, the way the cheese bound everything together into pure comfort. I've made them dozens of times since, and they never fail to disappear.
I made a double batch one Sunday afternoon while my family was watching football, and by halftime they'd eaten almost all of them straight from the cooling rack, barely warm, dunking them in sour cream like it was the most natural thing in the world. That's when I knew I'd stumbled onto something that works for every occasion—snacks before dinner, a quick lunch, vegetarian guests, people who just need something satisfying that doesn't require much explanation.
Ingredients
- Broccoli florets (2 cups, finely chopped): Blanch them just until tender so they stay bright and hold their shape in the patties; overcooked broccoli turns mushy and disappears into the mixture.
- Onion and garlic (1 small onion, 2 cloves): These build a savory backbone that keeps the dish from tasting one-note; dice small so they cook through in the pan.
- Cheddar cheese (1 cup shredded) and Parmesan (1/4 cup grated): Cheddar gives you that creamy melt, Parmesan adds a sharp edge that makes people pause and ask what it is.
- Eggs (2 large) and breadcrumbs (1/2 cup): The eggs bind everything, while breadcrumbs give you that crispy texture on the outside; panko works beautifully if you want extra crunch.
- Flour (1/4 cup), salt, pepper, paprika, and oregano: Flour helps hold the mixture together, while the seasonings keep things interesting without overwhelming the cheese and broccoli.
- Olive oil (2–3 tbsp): Use medium heat so the outside crisps without burning while the inside stays tender.
Instructions
- Blanch the broccoli:
- Boil salted water, add florets, and cook for just 2–3 minutes until they brighten and soften slightly. Cold water rinse stops them from cooking further, and chopping while they're still warm makes them easier to mince.
- Build your base:
- Throw everything into a bowl—broccoli, onion, garlic, both cheeses, eggs, breadcrumbs, flour, and seasonings—and mix until the whole thing holds together when you squeeze it. This is when you can taste and adjust salt if you need to.
- Shape with confidence:
- Form 8–10 patties about 2 inches across and half an inch thick; they don't need to be perfect, just consistent enough to cook evenly. If the mixture feels loose, a tablespoon more breadcrumbs helps.
- Pan-fry until golden:
- Heat oil over medium heat, then add patties without crowding the pan (work in batches if needed). Cook 3–4 minutes per side until the edges are burnished brown and crispy, resisting the urge to move them around before they're ready to flip.
- Cool and serve:
- Transfer to paper towels to drain, then serve warm with whatever dipping sauce calls to you—lemon wedges, herbed yogurt, or even ranch if that's your style.
Save to Pinterest I remember my daughter asking if these counted as vegetables, and yes, they absolutely do—but they taste like comfort, which is why they disappear so quickly. There's something about food that's both healthy and indulgent that makes everyone happy.
Cheese Matters
Cheddar is the workhorse here, but don't be afraid to swap it out based on what you have or what sounds good. I've used sharp cheddar for a more pronounced flavor, made a batch with mozzarella that was mild and creamy, and once tried Gruyère because I had it on hand and it elevated the whole thing into something almost fancy. Parmesan adds salt and funk, so if you skip it, bump up the salt slightly and don't miss it.
Texture Tricks
The crunch is everything, and it lives on the outside of the patty. Regular breadcrumbs work fine, but panko gives you a noticeably crispier crust that shatters when you bite into it. I've also pressed a few breadcrumbs onto the outside of shaped patties before frying, which is fussy but creates an even crunchier shell. The oil temperature matters too—too low and you get a greasy patty, too high and the outside burns before the inside heats through.
Beyond Pan-Frying
If you want to skip the oil or meal prep for the week, baking works beautifully. Brush the patties lightly with oil, arrange them on a lined baking sheet, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through. They won't be quite as crispy, but they're still golden and delicious, and you can make a full batch without standing over a stove.
- Leftover patties reheat wonderfully in a 350°F (175°C) oven for about 8 minutes, or straight in the toaster oven if you're just warming one or two.
- Add a pinch of chili flakes or cayenne to the mixture if you want a little heat without changing the core flavor.
- Serve with lemon wedges, herbed yogurt, a simple mayo, or even just eat them plain because sometimes the patties need no help.
Save to Pinterest These patties have fed my family countless times, and they never feel like a compromise or an excuse to eat vegetables. They're just good food that happens to be good for you.
Questions & Answers
- → How do I get the broccoli patties crispy?
Use a hot skillet with enough olive oil and avoid overcrowding. Fry patties 3-4 minutes per side until golden brown and crisp.
- → Can I make these gluten-free?
Yes, substitute regular breadcrumbs and flour with certified gluten-free alternatives without changing the texture much.
- → What cheeses work best in these patties?
Sharp cheddar and Parmesan add great flavor and melting quality; mozzarella or Gruyère can also be used for a milder taste.
- → Is it possible to bake instead of fry?
Yes, bake patties at 400°F (200°C) for 18–20 minutes, flipping halfway for even crispiness.
- → How should I prepare the broccoli for these patties?
Briefly boil broccoli florets 2-3 minutes until tender, drain and rinse with cold water, then finely chop before mixing.
- → What seasonal spices enhance the flavor?
Smoked paprika and dried oregano add warmth and depth, complementing the cheese and broccoli perfectly.