Easy Broccoli Cheese Patties

If you’ve got a stubborn head of broccoli and a bag of shredded cheese staring you down, this is your sign. These little patties are crispy on the outside, tender inside, and honestly taste like what would happen if a tater tot and a grilled cheese had a green baby. They’re snacky, they’re lunchbox magic, and they kind of make vegetables feel like a win.

My husband eats these standing at the stove with the spatula still in the pan like he’s guarding treasure. The first time I made them, our kid dunked three in ranch before I could even say “let it cool.” Now it’s a weekend ritual: I steam the broccoli, he grates extra cheddar because he “can’t measure cheese with feelings,” and we all eat the ugly tester patty right off the skillet. Zero regrets.

How to Make It

Chop your broccoli pretty fine—like, not baby food, but smaller than bite-sized. I steam mine till tender, then let it hang out on a towel to lose extra moisture. Wet broccoli = sad, floppy patties.

Mix it with shredded cheddar (I like a little parmesan thrown in), a couple eggs, breadcrumbs, garlic, and whatever seasoning makes you happy. If it feels too wet, add a pinch more crumbs; too dry, another splash of beaten egg. Let it sit 5–10 minutes so the crumbs drink it up.

Scoop, pat, and slide those cuties into a warm skillet with a slick of oil. Don’t crowd the pan or they steam themselves into mush. Give them time to brown—no fidget-flipping. If you’re feeling lazy (same), bake at 400°F on parchment till golden, or air fry at 380°F with a spritz of oil. Eat too many. Pretend they’re for the kids.

✔Ingredient Notes

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– Broccoli: Fresh or frozen works. If frozen, thaw and squeeze out the water like you mean it or the patties won’t hold.
– Cheddar: Sharp cheddar = big flavor. Pre-shredded is fine; fresh-grated melts nicer but I don’t always have that kind of time.
– Parmesan: Salty, nutty backup dancer. A couple tablespoons make everything taste “chef-y.”
– Eggs: The glue. If your mix won’t bind, it probably needs one more whisk of egg or a minute to hydrate.
– Breadcrumbs (or panko): Soaks up moisture and keeps edges crisp. Gluten-free crumbs work great too.
– Garlic & Onion Powder: Flavor insurance. Fresh garlic can burn in the pan—mince it tiny or use powder.
– Green Onion or Parsley: A little freshness so it doesn’t feel like a cheese brick.
– Oil: For frying. Avocado or olive oil does the job; butter browns fast and can scorch, so mix it with oil if you use it.
– Red Pepper Flakes or Paprika: Optional heat and color. Go gentle if feeding littles.

✔Recipe Steps

1. Steam broccoli until tender (about 4–5 minutes), then drain and cool on a towel; squeeze out excess moisture.
2. Chop broccoli finely or pulse in a processor a few times until rice-ish.
3. Whisk 2 eggs in a bowl; stir in 1 cup shredded cheddar, 2–3 tbsp parmesan, 1/2 cup breadcrumbs, minced garlic or 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper.
4. Fold in chopped broccoli and any herbs; let the mixture rest 5–10 minutes to hydrate.
5. Scoop and shape 10–12 small patties; pan-fry in a thin layer of oil over medium heat 3–4 minutes per side until deep golden and set.
6. Or bake at 400°F on parchment 12–15 minutes, flipping halfway; or air fry at 380°F for 8–10 minutes, flipping once and spritzing with oil.

What to Serve It With

– Dips: ranch, marinara, honey mustard, or sriracha mayo.
– A fried egg on top with hot sauce for breakfast-for-dinner energy.
– Tucked into pita with cucumbers and yogurt sauce.
– Beside soup or a big salad when you need “something warm and crispy.”

✔Tips & Mistakes

– Squeeze the broccoli. Truly. Water is the enemy of crispy.
– Don’t oversize the patties—small and flat means golden edges, not mushy middles.
– Let the mix rest so crumbs can absorb and bind.
– Use a nonstick or well-seasoned pan and don’t overcrowd; batch cooking wins here.
– Flip once. If it sticks, give it another minute to release naturally.
– If baking, use parchment and a light oil spray for color.

✔Storage Tips

Pop leftovers in an airtight container and refrigerate up to 4 days. They reheat like champs in a skillet or air fryer till the edges wake back up. Freeze flat on a sheet, then toss in a bag for up to 2 months—reheat from frozen at 375°F till hot. Also: cold from the fridge with a dunk of ranch at 10 a.m.? Been there. Delicious.

✔Variations and Substitutions

– Gluten-free: use GF breadcrumbs or almond flour; you may need an extra tablespoon to firm it up.
– Dairy-free: swap in a good melty vegan cheese and add 1 tbsp nutritional yeast for flavor.
– Low-carb: almond flour instead of crumbs; pan-fry for best texture.
– Different cheese: mozzarella melts stretchy, pepper jack adds kick, a little feta gives salty pops (reduce added salt).
– Add-ins: cooked bacon bits, finely diced ham, or grated carrot/cauliflower (squeeze dry).
– Seasonings: Italian herbs, smoked paprika, or lemon zest if you’re feeling bright.
– Bake vs. air fry vs. pan: pan gives best crust, air fry is the weeknight winner, bake is hands-off for a crowd.

Frequently Asked Questions

Easy Broccoli Cheese Patties

Crispy on the outside, tender inside, and loaded with cheddar and broccoli. These quick skillet patties make a family-friendly snack, side, or light lunch.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup broccoli florets steamed, squeezed dry, and finely chopped
• ▢ 1 cup shredded sharp cheddar cheese freshly shredded for best melt
• ▢ 0.5 cup plain breadcrumbs
• ▢ 2 large eggs lightly beaten
• ▢ 0.25 cup grated Parmesan cheese
• ▢ 0.25 cup chopped green onions
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.5 teaspoon onion powder
• ▢ 0.5 teaspoon fine sea salt or to taste
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 teaspoon red pepper flakes optional, for heat
• ▢ 2 tablespoon olive oil for pan-frying

Instructions

Preparation Steps

• Steam broccoli until just tender. Transfer to a clean towel and squeeze out as much moisture as possible, then chop very finely.
• In a large bowl, combine chopped broccoli, cheddar, breadcrumbs, eggs, Parmesan, green onions, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Mix until evenly combined and the mixture holds together when pressed.
• Let the mixture rest for 5 to 10 minutes to hydrate the breadcrumbs.
• Scoop about 0.25 cup of mixture per patty and press into 0.5-inch thick rounds.
• Heat olive oil in a large nonstick skillet over medium heat. Add patties in a single layer and cook 3 to 4 minutes per side, until deeply golden and set.
• Serve hot with your favorite dipping sauce or a squeeze of lemon.

Notes

Make it lighter: Bake on a parchment-lined sheet at 400°F for 15 to 18 minutes, flipping once. Air fryer: 380°F for 10 to 12 minutes, flipping halfway. For gluten-free, use gluten-free breadcrumbs.