Cheesy Broccoli Patties (Printable Version)

Golden, crispy broccoli fritters with cheddar and Parmesan, delivering tender, flavorful bites with an irresistible crunch.

# What You Need:

→ Vegetables

01 - 2 cups chopped broccoli florets
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

# Step-by-Step Directions:

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 under cold water, then finely chop.
02 - In a large bowl, mix the chopped broccoli, diced onion, minced garlic, cheddar cheese, Parmesan, eggs, breadcrumbs, flour, salt, pepper, smoked paprika, and oregano until well incorporated and the mixture holds together when pressed.
03 - Shape the mixture into 8 to 10 patties, approximately 2 inches in diameter and 1/2 inch thick.
04 - Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the patties without overcrowding. Fry for 3 to 4 minutes per side until golden brown and crisp.
05 - Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm, optionally accompanied by a creamy dip or yogurt.

# Expert Advice:

01 -
  • They're crispy on the outside and tender within, like you've somehow cracked the code between fried and wholesome.
  • Prep is genuinely quick, and they come together in one bowl with ingredients you probably already have.
  • They work everywhere—lunch boxes, dinner plates, appetizer platters, or eaten straight from the cooling rack with your fingers.
02 -
  • Don't skip the blanching step—raw broccoli releases too much water and makes the mixture soggy, no matter how much breadcrumb you add.
  • If your mixture feels too wet after mixing, add a few extra tablespoons of breadcrumbs; if it feels crumbly, add another beaten egg to help it bind without becoming dense.
03 -
  • Finely chop your broccoli smaller than you think necessary—larger pieces don't bind well and create weak points where patties fall apart.
  • Don't mix the patty mixture more than needed; overworking develops gluten in the flour and makes them dense rather than tender.
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