Name: Broccoli Cheese Patties
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked broccoli, finely chopped; 1 cup shredded cheddar cheese; 1/2 cup breadcrumbs (panko or regular); 2 eggs, beaten; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; Salt and black pepper, to taste; 2 tablespoons chopped green onions (optional); Olive oil or nonstick spray (for cooking)

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Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something totally satisfying. The broccoli gets slightly crisp in the pan, the cheese melts into gooey pockets, and the breadcrumbs give each patty a delicious crunch. These are easy to make, kid-friendly, and a great way to use up leftover broccoli. Plus, they freeze well, so I often make a double batch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets (fresh or frozen)
Shredded cheddar cheese
Breadcrumbs (regular or panko)
Eggs
Onion, finely chopped
Garlic powder
Salt
Black pepper
Olive oil or butter (for pan-frying)

Directions

I start by steaming or blanching the broccoli until tender, then I chop it finely. If I’m using frozen broccoli, I thaw and drain it well first.
In a large bowl, I mix the chopped broccoli, shredded cheese, breadcrumbs, eggs, onion, garlic powder, salt, and pepper until fully combined.
I shape the mixture into small patties, about the size of my palm.
I heat olive oil or butter in a nonstick skillet over medium heat.
I cook the patties in batches, about 3–4 minutes per side, until golden brown and crisp on both sides.
I transfer them to a paper towel-lined plate to drain any excess oil before serving.

Servings and timing

This recipe makes about 8–10 patties, depending on the size. It takes around 15 minutes to prep and 15 minutes to cook, so I can have these on the table in just 30 minutes.

Variations

Sometimes I mix in a bit of parmesan cheese or feta for added flavor. If I want to make them gluten-free, I use almond flour or gluten-free breadcrumbs. For a little spice, I add chopped jalapeños or a pinch of red pepper flakes. I’ve also baked them at 400°F (200°C) for about 20 minutes, flipping halfway, for a lighter version.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I crisp them back up in a skillet or bake them in a 375°F (190°C) oven for about 10 minutes. They can also be frozen—I place them in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 400°F (200°C) on a lined baking sheet for 20 minutes, flipping halfway through for even browning.

Can I use frozen broccoli?

Absolutely. I thaw it completely and squeeze out any excess water before chopping and mixing.

What cheese works best?

Cheddar is my go-to for melt and flavor, but mozzarella, gouda, or a mix of cheeses all work great too.

Are these patties good for meal prep?

Yes, they hold up well in the fridge and freezer, so I often make a big batch and reheat them for quick lunches or sides.

What can I serve with broccoli cheese patties?

I serve them with sour cream, Greek yogurt, or a simple dipping sauce. They also pair well with a salad or tucked into a sandwich.

Conclusion

Broccoli Cheese Patties are a simple, delicious way to enjoy more veggies without feeling like I’m eating just another side of broccoli. Crispy, cheesy, and satisfying, they’re easy to make and always a hit at the table. Whether I’m making them as a snack, side dish, or light meal, these patties never stick around for long.