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Savory broccoli and cheese patties that are crispy on the outside and tender inside, perfect as appetizers, snacks, or side dishes. Made with chopped broccoli, cheddar and Parmesan cheeses, eggs, and flour, these patties deliver a nutritious and flavorful vegetarian option.

Ingredients

Scale
  • 4 cups broccoli florets, chopped and steamed until tender
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour or almond meal
  • 2 large eggs, beaten
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

  1. Steam or boil 4 cups broccoli florets until tender, about 5–7 minutes.
  2. Drain broccoli well and let cool slightly.
  3. Finely chop cooled broccoli by hand or pulse briefly in a food processor, avoiding pureeing.
  4. In a large bowl combine chopped broccoli, 1 cup shredded cheddar, 1/2 cup grated Parmesan, 1/4 cup flour or almond meal, 2 beaten eggs, 1/2 finely chopped onion, 2 minced garlic cloves, and salt and pepper to taste.
  5. Stir the mixture until it holds together when pressed.
  6. Scoop portions and shape into tight, firm patties about 2–3 inches wide and 1/2 inch thick to make about 8–10 patties.
  7. For frying: heat a few tablespoons of olive oil in a frying pan over medium heat.
  8. Place patties in the pan spaced apart and cook 3–4 minutes per side until golden and crunchy.
  9. Transfer fried patties to a paper towel–lined plate to drain excess oil.
  10. For baking: preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  11. Arrange patties on the prepared sheet spaced apart and bake 15–20 minutes, flipping halfway, until golden and crisp.

Notes

Do not overdo the cheese to prevent patties from falling apart., Shape patties tightly and firmly for best texture., Use fresh, high-quality broccoli and cheese for better flavor., For gluten-free options, substitute all-purpose flour with almond or coconut flour., Serve warm with sauces like ranch, sour cream, or marinara., Store leftovers in an airtight container in the fridge up to 3 days., Freeze patties on a baking sheet first, then transfer to airtight containers for up to 2 months., Reheat frozen or refrigerated patties in a 350°F (175°C) oven for 5–7 minutes until hot and crispy.

Nutrition

Find it online: https://gingerbaking.com/perfect-broccoli-cheese-patties-easy-recipe-tips-and-variations/