Cheesy Broccoli Patties (Print)

Golden broccoli fritters with cheddar and Parmesan, offering a crispy, cheesy delight ideal for snacks or sides.

# What you'll 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

# Directions:

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 bowl, mix chopped broccoli, onion, garlic, cheddar, Parmesan, eggs, breadcrumbs, flour, salt, pepper, smoked paprika, and oregano until well incorporated and the mixture holds 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. Add patties without overcrowding and cook 3 to 4 minutes per side until golden and crisp.
05 - Transfer patties to a paper towel-lined plate to absorb excess oil. Serve warm, optionally with a creamy dip or yogurt.

# Expert Advice:

01 -
  • They're proof that broccoli can actually be irresistible when it's wrapped in cheese and fried until golden.
  • A batch comes together in about 35 minutes from start to finish, making them perfect for weeknight dinners or last-minute entertaining.
  • One patty is never enough, so you'll find yourself making double batches once you taste how satisfying they are.
02 -
  • Overcrowding the skillet is the one mistake that turns crispy patties into soft ones, so give each one breathing room and work in batches if you need to.
  • The mixture needs to hold together firmly—if it feels too wet after mixing, a few extra tablespoons of breadcrumbs will save you from falling-apart patties in the pan.
03 -
  • If your patties keep falling apart in the pan, the mixture was too wet—chill it in the fridge for 15 minutes before forming and frying for better structure.
  • Don't skip the blanching step for the broccoli; it removes excess water that would otherwise steam the patties instead of crisping them.
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