Save My neighbor knocked on my door one Tuesday afternoon with a bowl of steaming broccoli patties, golden and still crackling from the skillet. I'd mentioned offhand that I was tired of the same vegetable sides, and somehow she'd remembered. One bite and I understood—this wasn't health food disguised as indulgence. It was the opposite: comfort wrapped around something actually good for you. Now I make them constantly, and they've become my secret weapon for turning skeptics into vegetable lovers.
I brought these to a potluck last spring and watched my picky-eater cousin eat three before asking what was in them. When I said broccoli, he didn't believe me until I pointed at the pieces visible in the cross-section. The cheese and breadcrumbs do the heavy lifting, but the real magic is that you're not hiding vegetables—you're celebrating them with enough flavor and texture that everyone actually wants more.
Ingredients
- Broccoli florets: Two cups finely chopped gives you texture without the watery sadness that comes from oversized pieces—the florets break down just enough to bind while staying distinct.
- Onion and garlic: These aromatics sweated together create a flavor base that makes people lean in asking what the secret is.
- Cheddar and Parmesan: The sharp cheddar melts throughout while the Parmesan adds a salty, nutty punch that makes each bite taste intentional, not accidental.
- Eggs and breadcrumbs: The eggs bind everything while breadcrumbs (panko if you want maximum crunch) create that irresistible crispy shell.
- Flour: A quarter cup helps the mixture hold together when formed, preventing crumbly patties that fall apart in the pan.
- Smoked paprika and oregano: A half teaspoon of each adds warmth and subtle herbaceousness without overpowering the cheese and broccoli.
- Olive oil: Two to three tablespoons is enough to create that golden crust while keeping things from becoming greasy.
Instructions
- Blanch the broccoli:
- Boil a pot of salted water and add your florets for just two to three minutes—you want them tender enough to chop easily but still bright and just slightly firm. Drain and shock them in cold water to stop the cooking, then chop finely so they release their moisture evenly throughout the mixture.
- Build the base:
- Toss everything into a large bowl: your chopped broccoli, onion, garlic, both cheeses, eggs, breadcrumbs, flour, and seasonings. Mix with your hands until it comes together and holds when you squeeze it—the mixture should feel like a thick, cheesy vegetable paste that wants to stay together.
- Form with intention:
- Scoop portions into your palm and press gently into patties about two inches wide and half an inch thick. Slightly thicker ones stay moister inside; thinner ones get crispier overall—choose based on your mood.
- Achieve that golden crust:
- Heat oil in your skillet over medium heat until it shimmers, then add patties without crowding them. Cook three to four minutes per side until the exterior turns deep golden brown and feels crispy when you press it with the spatula, then flip carefully to cook the other side.
- Rest and serve:
- Transfer finished patties to a paper towel–lined plate to drain briefly, then serve while they're still warm and the cheese is still slightly soft inside. A squeeze of fresh lemon or a dollop of herbed yogurt takes them from good to unmissable.
Save My son used to push broccoli to the side of his plate like he was defusing a bomb. Then one day he grabbed one of these warm from the cooling rack and didn't ask what it was, just ate it. Now he makes them himself on rainy afternoons, and there's something quietly perfect about watching him flip them in the skillet with more focus than he gives to most things.
Why Oil Temperature Matters
Too cool, and your patties absorb oil like sponges, turning greasy instead of crispy. Too hot, and the outside burns while the inside stays cold. Medium heat with oil that shimmers—not smokes—is the sweet spot. You'll feel it when the patties hit the pan, hear that immediate sizzle, and watch the edges start browning within the first minute. That's when you know you've got it right.
The Baked Alternative
On nights when I don't want to stand at the stove, I brush these lightly with oil and bake them at 400°F on a lined sheet for eighteen to twenty minutes, flipping halfway through. They won't have quite the same crackling exterior, but they stay moist and develop a pleasant golden exterior without any oil pooling on the plate. It's a gentler approach that still delivers.
Small Variations That Change Everything
Swap cheddar for mozzarella if you want a milder, stretchier cheese, or use Gruyère for something more sophisticated and nutty. A pinch of chili flakes introduces a subtle heat that makes people notice something unexpected. Panko breadcrumbs instead of regular ones will give you an even crunchier texture—use it if crispness is your priority.
- Serve alongside a simple herbed yogurt sauce made with Greek yogurt, fresh dill, and lemon juice.
- They keep in the fridge for three days and reheat beautifully in a 350°F oven for five minutes to restore crispness.
- Freeze unbaked patties on a sheet, then transfer to a bag for up to a month—add a minute or two to the cooking time when frying from frozen.
Save These patties remind me that some of the best food isn't complicated or fancy—it's just paying attention to the ingredients you have and respecting each one. Make them once and they become part of your regular rotation.
Recipe FAQs
- → How can I make these patties gluten-free?
Use certified gluten-free breadcrumbs and substitute regular flour with gluten-free flour to keep the patties tender and hold their shape.
- → What cheeses work best in these patties?
Cheddar and Parmesan provide a sharp, savory flavor, but you can swap cheddar for mozzarella or Gruyère for a milder or richer taste.
- → Can these patties be baked instead of fried?
Yes, place patties on a lined baking sheet, brush with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway for even crispness.
- → How do I ensure a crispy exterior?
Fry patties in hot oil without overcrowding the pan, cooking 3–4 minutes per side until golden brown. Using panko breadcrumbs also enhances crunch.
- → Can I add extra flavor or spice to the mixture?
Yes, add a pinch of chili flakes or smoked paprika for a subtle heat and smoky undertone to complement the cheeses and broccoli.