I developed these Broccoli Cheese Patties as a delicious way to enjoy veggies in a fun, handheld form. Crispy on the outside, tender on the inside, and packed with cheesy flavor, they’re perfect as a snack, side dish, or meatless main.

Why You’ll Love This Recipe

I love how these patties make broccoli irresistible. The combination of sharp cheese, delicate herbs, and garlic transforms simple florets into something comforting and satisfying. They’re easy to bake, freezer‑friendly, and a hit with both adults and kiddos.

Ingredients

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

Fresh broccoli florets, finely chopped
Shredded cheddar cheese
Grated Parmesan cheese
Eggs
Breadcrumbs (plain or seasoned)
Minced garlic
Finely chopped onion or scallion
Salt and pepper
Olive oil or cooking spray (for baking/frying)

Directions

Prep broccoli. I steam or blanch the chopped broccoli until tender-crisp, then drain and pat it dry to remove excess moisture.
Mix ingredients. I combine broccoli, cheddar, Parmesan, eggs, breadcrumbs, garlic, onion, salt, and pepper in a bowl until everything sticks together.
Form patties. I shape the mixture into small equal-sized patties—about 2½ to 3 inches in diameter.
Cook the patties.
- Baking method: I lightly grease a baking sheet, place patties on it, brush or spray with oil, and bake at 400 °F (200 °C) for 15–18 minutes, flipping halfway through until golden and crisp.
- Pan‑frying option: I warm a bit of oil in a skillet over medium heat and cook patties about 4–5 minutes per side until browned and heated through.
Serve. I let them cool slightly before serving warm—they hold together best when rested briefly.

Servings and timing

Servings: Makes about 12 patties (serves 4–6 as a side or snack)
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: Approximately 30–35 minutes

Variations

Spicy cheese: I swap in pepper Jack or mix in a pinch of chili flakes for heat.
Herb boost: I stir in fresh dill, parsley, or chives for bright flavor.
Gluten‑free option: I use gluten‑free breadcrumbs or crushed rice crackers instead.
Extra crunch: I mix in finely chopped nuts like almonds or walnuts for texture.

Storage/reheating

I store cooled patties in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them at 375 °F (190 °C) for about 8 minutes, or pan‑fry until heated through and crispy again. They also freeze well—wrapped individually and frozen for up to 3 months. To enjoy, I bake straight from frozen, adding a couple extra minutes to cook time.

FAQs

How do I prevent patties from falling apart?

I make sure the broccoli is very well drained and the mixture is slightly sticky. Wetting my hands when shaping also helps them hold together.

Can I use frozen broccoli?

Yes, I use thawed and well-drained frozen broccoli too. It’s important to squeeze out all moisture before mixing.

Can I bake them instead of frying?

Absolutely—I bake them at 400 °F, flipping once halfway through. I find it gives a great crisp without the extra oil.

What’s a good dipping sauce?

I often serve them with ranch dressing, garlic aioli, or a tangy yogurt dip—it complements the savory cheese and broccoli perfectly.

Are these patties good for kids?

Definitely—I’ve served them to picky eaters who loved the cheesy flavor. The handheld size makes them fun and approachable for little ones.

Conclusion

I love these Broccoli Cheese Patties because they’re a tasty, nutritious twist on ordinary sides. They come together quickly, freeze well, and always satisfy my craving for something crispy, cheesy, and veggie-packed. Whether as an appetizer, side, or meatless meal, they’re a keeper in my kitchen.