Cheesy Broccoli Patties (Printable Format)

Golden, crispy fritters with tender broccoli and melted cheese, ideal as a savory snack or side dish.

# What's Needed:

→ 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 Make It:

01 - Bring a pot of salted water to a boil. Add broccoli florets and cook for 2 to 3 minutes until just tender. Drain and rinse with cold water, then 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, each approximately 2 inches in diameter and 1/2 inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. When hot, add patties without overcrowding and cook for 3 to 4 minutes per side 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 Advice:

01 -
  • They're ready in 35 minutes start to finish, and most of that time is just letting them sizzle peacefully in the pan.
  • The outside gets impossibly crispy while the inside stays tender and cheesy—it's the textural contrast that keeps you reaching for another one.
  • They work as an appetizer, a side that makes a simple dinner feel complete, or honestly just a satisfying lunch with some greens on the side.
02 -
  • If your mixture feels too wet and won't hold together, add a bit more breadcrumbs—this is the most common reason patties fall apart in the pan.
  • Don't skip the blanching step even though it feels like an extra task; raw broccoli releases too much moisture and creates soggy centers no matter how well you cook the outside.
03 -
  • Use panko breadcrumbs instead of regular breadcrumbs if you're after maximum crunch—that texture difference is genuinely noticeable.
  • Don't move the patties around constantly while they're cooking; resist that urge and let them sit quietly in the heat so they develop a proper golden crust instead of steaming themselves.
Return