Broccoli Cheese Patties Crispy

Broccoli cheese patties are my go-to way to turn humble broccoli into an irresistible snack or side that gets even vegetable skeptics excited. With crisp edges and melty cheese throughout, this recipe transforms everyday ingredients into something you will want to eat straight from the pan.

The first time I made these, my little one grabbed one before it even hit the table. Now it is a staple at family gatherings and potlucks. These patties never last long at my house.

Ingredients

• Chopped broccoli florets: Provide plenty of nutrients and bright green color Aim for small, even pieces for best texture
• Shredded cheddar cheese: Melts beautifully and adds sharp richness Go for unprocessed block cheese for the best flavor
• Grated Parmesan cheese: Lends a salty punch Choose authentic Parmigiano Reggiano if you can find it
• All-purpose flour or almond meal: Helps bind and adds structure Almond meal is perfect if you need gluten free
• Large eggs: Bring everything together and hold the patties during cooking Freshest eggs will give you fluffiest results
• Finely chopped onion: Layers in savory notes Look for glossy firm onions with no soft spots
• Minced garlic: Gives a wonderful aroma and depth Use fresh cloves for mellow heat
• Salt and pepper: Boosts savory flavors Taste your mixture before shaping
• Olive oil: Adds flavor and helps get a crisp golden crust Opt for extra virgin for best taste

Step-by-Step Instructions

Prep the Broccoli:

Steam or boil chopped broccoli florets until they are perfectly tender but not mushy. Drain thoroughly and chop finely so the mixture holds together well.

Mix Everything Together:

In a roomy bowl, stir the chopped broccoli with cheddar, Parmesan, flour or almond meal, eggs, onion, garlic, salt, and pepper. Use a wooden spoon or clean hands to distribute ingredients so every bite has cheese and broccoli.

Shape the Patties:

Scoop out about two tablespoons of the mixture and use your hands to form compact rounds about a half inch thick. Place them on a plate or tray before cooking.

Cook the Patties:

If frying Heat a generous slick of olive oil in a nonstick skillet over medium heat. Cook the patties in batches for about three to four minutes per side You are looking for a deep golden crust that seals in the cheesy center. If baking Arrange patties evenly on a parchment lined baking sheet. Bake at 375 degrees Fahrenheit for fifteen to twenty minutes, flipping them halfway so both sides have time to crisp up.

Save

My favorite part is piling them high with homemade ranch or simply enjoying the crispy edges fresh from the skillet. One Thanksgiving, half the tray vanished before dinner even started because everyone kept sneaking bites off the rack.

Storage Tips

Leftover patties store beautifully in an airtight container in the fridge for up to four days. To reheat, pop them in a hot nonstick pan for a minute or two per side. You can also freeze cooked patties on a tray then transfer to a freezer bag for a month. No need to thaw—just bake in a hot oven until heated through.

Ingredient Substitutions

This recipe flexes well for whatever you have. Cauliflower makes a great substitute for broccoli if you want a different veggie. Any semi-hard melting cheese works in place of cheddar. For more bite, try adding a pinch of chili flakes or some fresh herbs like parsley or chives.

Serving Suggestions

These patties make a wonderful appetizer with dipping sauces such as ranch or Greek yogurt mixed with lemon and herbs. They can also star as a main meal with a simple green salad or tucked into a pita wrap with fresh veggies and sauce. Sometimes I make tiny versions for a party snack.

Recipe FAQs

→ How do I make the patties extra crispy?

For a crispier texture, fry the patties in hot olive oil until golden on both sides, ensuring the oil is preheated and not overcrowding the pan.

→ Can I bake the patties instead of frying?

Yes, baking at 375°F on parchment-lined trays yields a lighter texture. Flip them halfway through for even browning.

→ Is it possible to make these gluten-free?

Swap all-purpose flour with almond meal to create a gluten-free patty that maintains structure and flavor.

→ What dips pair well with these patties?

Serve with ranch, sour cream, yogurt-based sauces or a favorite savory dip to complement the cheesy broccoli flavors.

→ Can I prepare them ahead of time?

Shape and store uncooked patties in the fridge, or cook in advance and reheat in the oven for best results.

→ What’s the best way to chop broccoli for the mixture?

Steam or boil until tender, then chop finely to ensure the patties hold together and cook evenly.