Cheesy Broccoli Patties

There was a Tuesday evening when I needed something quick to use up a head of broccoli before it turned sad in the crisper drawer. I'd just grabbed some sharp cheddar from the market and thought, why not? What came out of that skillet was crispy, golden, and so good that my partner asked for seconds before I'd even plated mine. These patties became the dish I make now whenever I need to turn simple vegetables into something that actually feels like a treat.

I made a batch for a potluck once and watched people who claimed to dislike broccoli eat three each without thinking about it. Something about the cheese and the golden crust made the vegetable feel like a vehicle for indulgence rather than obligation. That's when I knew this recipe was a keeper.

Ingredients

• Broccoli florets (2 cups, finely chopped): The florets cook down quickly if you blanch them first—this softens them just enough to bind everything together without making the patties mushy.
• Onion (1 small, finely diced) and garlic (2 cloves, minced): These aromatics are your flavor foundation; mincing them small means they disappear into every bite rather than creating surprise chunks.
• Cheddar cheese (1 cup shredded): Sharp cheddar gives these patties real character and doesn't get lost during cooking the way milder cheeses can.
• Parmesan cheese (1/4 cup grated): This adds a salty, umami depth that makes people ask what your secret ingredient is.
• Eggs (2 large) and breadcrumbs (1/2 cup): Together these create the binding agent that holds everything intact while cooking—too little and your patties fall apart, too much and they become dense.
• All-purpose flour (1/4 cup): This helps the exterior crisp up beautifully when they hit the hot oil.
• Salt (1/2 tsp), black pepper (1/4 tsp), smoked paprika (optional), and oregano (1/4 tsp): The paprika adds a subtle smokiness that makes people think you've done something far more complicated than you actually have.
• Olive oil (2–3 tablespoons): Enough to coat the pan and create that crackling, golden crust without making the patties greasy.

Instructions

Blanch and chop the broccoli:

Bring salted water to a boil and add your broccoli florets for just 2–3 minutes—you want them tender enough to chop easily but still slightly firm. The cold water rinse stops the cooking immediately and keeps them from turning mushy or dull green.

Build your mixture:

Combine everything in a large bowl: the chopped broccoli, onion, garlic, both cheeses, eggs, breadcrumbs, flour, and all your seasonings. Mix with your hands or a sturdy spoon until it holds together when you press a handful—you're looking for a consistency that's moist but not wet.

Shape into patties:

Divide the mixture into 8–10 portions and gently press each into a patty about 2 inches wide and half an inch thick. They don't need to be perfect; slight irregularities actually help them crisp up unevenly in the best way.

Get the pan singing:

Heat your olive oil in a large skillet over medium heat until it shimmers and smells warm and inviting. You'll know it's ready when a tiny piece of mixture sizzles immediately when it touches the pan.

Cook to golden perfection:

Add your patties in a single layer without crowding—they need space to breathe and crisp. Cook each side for 3–4 minutes until deep golden brown, resisting the urge to move them around (they need that stillness to develop their crust).

Rest and serve:

Transfer to a paper towel-lined plate to drain any excess oil. Serve warm, with lemon wedges or a cool herbed yogurt dip if you're feeling generous.

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These patties have a way of making weeknight dinners feel less like an obligation and more like you've done something kind for yourself. There's something deeply satisfying about food that's simple to make but feels thoughtful to eat.

Cheese Variations and Flavor Swaps

While sharp cheddar and Parmesan is my go-to combination, I've had tremendous success swapping in Gruyère for a nuttier, more sophisticated flavor, or mozzarella if you want something milder and stretchier. The paprika is optional, but I always include it because it adds a warmth that makes people stop and wonder what they're tasting. If you like heat, a pinch of chili flakes transforms these from mellow to memorable.

Pan-Frying Versus Baking

There's no denying that pan-frying creates the most irresistible crispy exterior, but I understand that not everyone wants to tend a skillet. If you prefer baking, place your patties on an oiled baking sheet, brush them lightly with oil, and bake at 400°F for 18–20 minutes, flipping halfway through. The patties won't be quite as crispy-edged, but they'll still be delicious and require far less active cooking time.

Storage and Make-Ahead Tips

These patties are best served fresh and warm, but they'll keep in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven for about 8 minutes to restore some of their crispness, or simply eat them cold straight from the fridge if you're in a hurry. You can also freeze the uncooked patties on a baking sheet before transferring them to a freezer bag for up to a month; cook them directly from frozen, adding just a minute or two per side.

• Make the mixture the night before and keep it covered in the fridge, then shape and cook whenever hunger strikes.
• These work beautifully in lunchboxes, crumbled over a salad, or alongside almost any protein you might be serving.
• Serve with lemon wedges, herbed yogurt, or even a spicy mayo if you're feeling adventurous.

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There's something wonderful about a recipe this approachable that never fails to impress. Make these patties and you'll find yourself reaching for them again and again.

Recipe Q&A Section

→ How do I achieve a crispy crust on the patties?

Use enough oil to cover the skillet surface evenly and cook patties on medium heat without overcrowding. Flip gently once the first side is golden.

→ Can I use other cheeses instead of cheddar and Parmesan?

Yes, mozzarella or Gruyère can be used to offer different melting textures and flavors.

→ Is it possible to make these patties gluten-free?

Substitute regular breadcrumbs and flour with certified gluten-free alternatives for a gluten-free option.

→ How to keep patties from falling apart during cooking?

Ensure the mixture is well combined and holds together when pressed. The binding of eggs and breadcrumbs is crucial.

→ Can these patties be baked instead of fried?

Yes, bake at 400°F (200°C) for 18–20 minutes, flipping halfway, brushing patties with oil for crispness.