Cheesy Broccoli Veggie Patties (Printable)

Golden, crispy patties packed with tender broccoli and gooey cheese make a delicious vegetarian snack or side.

# What You 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 if needed)
08 - 1/4 cup all-purpose flour (gluten-free if needed)

→ 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 broccoli, onion, garlic, cheddar cheese, Parmesan cheese, eggs, breadcrumbs, flour, salt, pepper, smoked paprika, and oregano. Mix until the mixture holds together 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 for 3 to 4 minutes per side until golden brown and crisp.
05 - Transfer patties to a paper towel-lined plate to remove excess oil. Serve warm, optionally with a creamy dipping sauce or yogurt.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy in the middle, which means you get texture in every bite.
  • Packed with broccoli but tasting nothing like health food—the cheese and seasonings make sure of that.
  • Takes less than 40 minutes from fridge to plate, perfect for when you need something impressive without the fuss.
02 -
  • If your mixture falls apart in the pan, you didn't blanch the broccoli enough or your eggs didn't fully bind everything—next time, cook the broccoli the full 3 minutes and mix more thoroughly.
  • Don't skip the step of letting your oil get truly hot before adding patties; cold oil makes them absorb grease instead of crisping, and you'll end up with something soggy instead of something golden.
03 -
  • Make the patties ahead and refrigerate them for up to an hour before frying—this helps them hold their shape better and ensures the cheese stays melted inside instead of leaking out.
  • If you're making these for guests, fry them just before serving and keep them warm in a low oven; they taste infinitely better hot than reheated.
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