Save My kitchen timer went off at an odd hour one Tuesday afternoon, and I realized I'd been staring at a head of broccoli in my crisper drawer for three days, wondering what to do with it. Something about the way it caught the light made me think of those golden, crispy things my neighbor brought over once—patties that disappeared faster than any dessert I'd ever made. That afternoon, I decided to reverse-engineer them, and what came out of my skillet was better than I expected: tender broccoli bound with melted cheese, breadcrumbs catching the oil just right, each bite delivering a satisfying crunch that made me understand why people fight over the last one.
Last month, I made these for my sister's family dinner, and her kids—who normally push green things around their plates—ate three each without complaint. They were warm, they smelled amazing, and watching people's faces light up when they discovered how cheesy they were made the whole thing feel less like cooking and more like pulling off a small magic trick.
Ingredients
- Broccoli florets (2 cups, finely chopped): Blanch them briefly so they soften just enough to hold together without turning mushy; this step is worth it because raw broccoli will fight you.
- Onion and garlic (1 small onion, finely diced; 2 cloves garlic, minced): Dice them small—the smaller the pieces, the better they disappear into the mix and release their flavor evenly.
- Shredded cheddar cheese (1 cup): Use real cheese shredded by hand if you can; it melts better and holds the patties together more reliably than pre-shredded versions with their anti-caking agents.
- Grated Parmesan cheese (1/4 cup): This adds a sharp, salty note that keeps the patties from tasting one-dimensional.
- Large eggs (2): These are your binding agent, so don't skip them or try to substitute.
- Breadcrumbs (1/2 cup): Panko gives you extra crunch if you can find it; regular breadcrumbs work fine but won't be quite as crispy.
- All-purpose flour (1/4 cup): A small amount helps the mixture set and keeps patties from falling apart in the pan.
- Salt, black pepper, smoked paprika, dried oregano: The smoked paprika is optional but worth it—it adds a subtle depth that makes people ask what the secret ingredient is.
- Olive oil (2–3 tablespoons for frying): Use whatever neutral oil you trust; the amount depends on your pan's size and how hot you like to cook.
Instructions
- Blanch the broccoli:
- Boil salted water, add broccoli, and cook for just 2–3 minutes—you want it tender enough to chop finely but still bright green and holding its shape. Drain, rinse with cold water to stop the cooking, then chop finely by hand; you'll have better control over the size than with a food processor.
- Mix everything together:
- In a large bowl, combine the broccoli, onion, garlic, both cheeses, eggs, breadcrumbs, flour, and all the seasonings. Mix with your hands or a sturdy spoon until the mixture looks uniform and holds together when you press a handful. It should feel slightly wet but not soupy.
- Form the patties:
- Using damp hands (so nothing sticks), shape the mixture into 8–10 patties about 2 inches across and 1/2 inch thick. Don't worry if they're not perfect—slight irregularities actually help them cook more evenly and catch more crispy edges.
- Fry until golden:
- Heat oil in a large skillet over medium heat until it shimmers and moves easily around the pan. Working in batches so you don't overcrowd, add patties and cook 3–4 minutes per side until the outside is deep golden brown and feels firm when you press it lightly. Listen for the sizzle—it should sound confident but not aggressive.
- Finish and serve:
- Transfer cooked patties to a paper towel-lined plate to drain off excess oil, then serve warm. They're best eaten within a few minutes of cooking, though they hold up reasonably well at room temperature if you're serving a crowd.
Save There's a particular smell that fills your kitchen when these are frying—a mix of caramelized cheese and toasted breadcrumbs that makes everyone emerge from whatever they were doing to ask what you're cooking. That moment, standing at the stove with the spatula in hand, knowing exactly what's about to make someone happy, is when this recipe stops being about broccoli and starts being about the small joy of feeding people something they didn't expect to love.
Baking Instead of Frying
If you want to skip the oil and stovetop mess, these patties take beautifully to the oven. Arrange them on a parchment-lined baking sheet, brush lightly with oil so they don't dry out, and bake at 400°F for 18–20 minutes, flipping halfway through. They won't be quite as crispy as the pan-fried version, but they'll still develop a golden crust, and honestly, they taste nearly identical. I use this method when I'm making them for a crowd or when my stovetop is already occupied.
Flavor Variations That Work
Once you nail the basic formula, the door opens to experimentation. Swap the cheddar for mozzarella if you want them milder and stretchier, or use Gruyère for something more sophisticated and nutty. A pinch of chili flakes stirred into the mixture adds unexpected heat that plays beautifully against the sweetness of the onion and cheese. I've also added fresh herbs like dill or thyme when I had them on hand, and each time the patties took on a different personality while staying fundamentally the same.
Serving Suggestions and Storage
These patties shine alongside almost anything: serve them warm with lemon wedges for brightness, or with a dollop of herbed yogurt or a simple garlic aioli for creaminess. They work as a side to roasted chicken, a component in a vegetarian dinner, or frankly, as a snack eaten straight from the cooling rack while you're standing at the counter in your socks. Leftovers keep in an airtight container in the fridge for up to three days; you can reheat them gently in a low oven to bring back some of the crispness, though they're honestly fine eaten cold the next day too.
- Serve with lemon wedges or a creamy dipping sauce to add brightness and richness.
- These hold up well in a lunchbox and taste good at room temperature, making them great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to three days, or freeze uncooked patties for up to a month.
Save There's something deeply satisfying about turning a simple vegetable into something golden, crispy, and craveable—something that makes even the broccoli skeptics at the table go quiet and reach for seconds. This recipe has become one of my reliable moves, the kind of thing I can pull together on an ordinary Tuesday and feel like I've done something right.
Recipe Help & Answers
- → How do I ensure patties hold together well?
Mix ingredients thoroughly and press the patties firmly before cooking. Using eggs and breadcrumbs helps bind the patties and maintain their shape during frying.
- → Can these patties be baked instead of fried?
Yes, arrange patties on a baking sheet, brush with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway for even crispness.
- → What cheese substitutions work best?
Mozzarella or Gruyère make excellent alternatives, delivering different flavors and textures while maintaining meltiness.
- → How can I add more heat to the patties?
Incorporate a pinch of chili flakes into the mixture to introduce a subtle spicy note without overpowering the other flavors.
- → Are there suggestions for serving accompaniments?
Serve warm with lemon wedges or a herbed yogurt dip to complement the patties’ savory and cheesy profile.