Save My neighbor dropped by on a Tuesday afternoon with a bag of fresh broccoli from her garden, and I found myself staring at it, trying to figure out what to do besides the usual roasted side dish. That's when I remembered my grandmother's way of using up vegetables—she'd crisp them into little patties that somehow tasted like pure comfort. These cheesy broccoli patties became my answer that day, and they've been a go-to ever since whenever I want something that feels indulgent but actually sneaks in real vegetables.
I made a massive batch for my book club potluck, worried they'd get lost among the fancier dishes, but they disappeared first—someone literally asked if I'd made them with magic. That moment taught me that sometimes the simplest recipes, the ones that just feel good to eat, are the ones people actually remember.
Ingredients
- Broccoli florets (2 cups, finely chopped): The star here—fresh is best because you'll taste the slight sweetness, but frozen works if you thaw and squeeze out the excess water.
- Onion (1 small, finely diced): Adds a whisper of sweetness that balances the earthy broccoli beautifully.
- Garlic (2 cloves, minced): Just enough to give depth without overpowering the cheese.
- Cheddar cheese (1 cup, shredded): Choose a sharp cheddar if you can—it melts into the patties and gives them real flavor.
- Parmesan cheese (1/4 cup, grated): The secret ingredient that adds a salty, umami punch and helps everything hold together.
- Eggs (2 large): The binding agent that keeps everything from falling apart when it hits the hot oil.
- Breadcrumbs (1/2 cup): Panko gives the crunchiest texture, but regular breadcrumbs work fine if that's what you have.
- All-purpose flour (1/4 cup): Helps the mixture firm up and creates that golden crust.
- Salt (1/2 tsp), black pepper (1/4 tsp), smoked paprika (1/2 tsp), dried oregano (1/4 tsp): These seasonings do the heavy lifting—don't skip the paprika, it adds warmth you'll taste.
- Olive oil (2–3 tbsp for frying): Use a neutral oil if you prefer, but olive oil adds a gentle richness.
Instructions
- Blanch and prep the broccoli:
- Bring salted water to a boil and add your broccoli—you want it just tender, about 2–3 minutes, not soft. The sound of water gently rolling when you drop the florets in is your signal it's hot enough. Drain, rinse with cold water to stop the cooking, and chop fine enough that the pieces blend into the mixture but you still see green throughout.
- Mix your base:
- In a large bowl, combine the broccoli, onion, garlic, both cheeses, eggs, breadcrumbs, flour, and all the seasonings—this is where things come together. Stir until the mixture feels like it could hold shape; press a handful together and it should stay compact, not crumbly.
- Form the patties:
- Wet your hands slightly so nothing sticks, then gently shape the mixture into 8–10 patties about 2 inches across and half an inch thick. They don't need to be perfect—rustic edges actually crisp up beautifully.
- Cook until golden:
- Heat oil in a non-stick skillet over medium heat until it shimmers—that's when you know it's ready. Add your patties without crowding the pan (work in batches if needed), and listen for that gentle sizzle as they hit the hot surface. Cook 3–4 minutes per side until the edges turn deep golden and the cheese peeks out slightly.
- Rest and serve:
- Transfer the patties to a paper towel-lined plate for a minute so any excess oil drains away. They'll firm up slightly as they cool, making them easier to handle.
Save The first time I made these, I forgot to blanch the broccoli and ended up with patties that fell apart in the pan—a small kitchen disaster that taught me why each step matters. Now when I make them, I feel this little rush of confidence watching them turn golden, knowing I've learned something along the way.
Why These Patties Are Different
Most veggie fritters feel like you're eating compressed vegetables held together by willpower, but these actually taste like food you want to eat. The cheese doesn't just sit on top; it's woven throughout, turning every bite into something creamy and savory. The broccoli stays recognizable too—you're not pretending it's something else, and that honesty is part of why people actually enjoy them.
Serving and Storage Ideas
Fresh patties are best eaten warm, maybe with a squeeze of lemon or a dollop of herbed yogurt if you're feeling fancy. They're equally good at room temperature the next day as a grab-and-go snack, and I've been known to eat them cold straight from the fridge while standing at the counter at midnight. Leftover patties keep in an airtight container for about three days, and you can reheat them gently in a warm skillet to restore some crispness.
Flavor Variations to Explore
Once you understand how these work, you can play with them endlessly—swap the cheddar for mozzarella if you want something milder, or use Gruyère for a nuttier depth. A pinch of chili flakes brings heat without overwhelming, and fresh herbs like dill or parsley (about a tablespoon) add brightness. I've even added crispy bacon bits on occasion, though that's when they stop being vegetarian and start becoming something my guests beg me to repeat.
- Try sharp Gruyère cheese for a more sophisticated, nutty flavor profile.
- Stir in a small handful of fresh dill or finely chopped parsley right before forming patties.
- If you prefer baking to frying, brush the patties with oil and bake at 400°F for 18–20 minutes, flipping halfway through.
Save These patties have become my quiet victory in the kitchen, the dish I make when I want to feel good about cooking something from scratch that people actually finish. There's something deeply satisfying about turning humble broccoli and cheese into something crispy and craveable.
Recipe FAQs
- → How do I ensure the patties hold together well?
Make sure to mix the ingredients thoroughly so the eggs and breadcrumbs evenly bind the broccoli and cheese mixture. The mixture should be firm enough to hold shape when pressed.
- → Can I make these patties gluten-free?
Yes, by substituting regular breadcrumbs and flour with certified gluten-free alternatives, you can easily make these patties gluten-free.
- → What cheeses work best for these patties?
Cheddar and Parmesan provide a rich, tangy flavor, but you can also use mozzarella or Gruyère for a milder or nuttier taste.
- → What is the best cooking method for a crunchy texture?
Pan-frying in olive oil over medium heat until golden and crisp on both sides delivers the best crunch. Baking is an option but results in a softer texture.
- → Can I add extra flavor or spice to the patties?
Yes, adding smoked paprika, dried oregano, or a pinch of chili flakes enhances the flavor profile with subtle smokiness or heat.
- → How should I serve these patties?
They are delicious served warm with lemon wedges, herbed yogurt dip, or a creamy sauce for added freshness and tang.