Name: Broccoli Cheese Patties
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups fresh or frozen broccoli florets; 1 cup shredded cheddar cheese (or cheese blend); 2 large eggs; 1/2 cup bread crumbs or panko; 1/4 cup finely chopped onion (optional); 1/2 tsp garlic powder; Salt and pepper, to taste; 2 tbsp olive oil or butter (for cooking)

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Broccoli Cheese Patties are a delicious and satisfying way to enjoy more veggies, especially when I’m craving something savory and cheesy. These patties are made with finely chopped broccoli, gooey melted cheese, and a crispy golden crust. They’re perfect as a side dish, light lunch, or even a meatless dinner. Simple to make and packed with flavor, they’ve become a staple in my kitchen.

Why You’ll Love This Recipe

I love how these patties turn humble broccoli into something crave-worthy. The cheese adds richness, while the crisped-up edges give them an irresistible texture. They’re also very flexible—I can bake, pan-fry, or even air fry them depending on my mood. Plus, they’re a great way to sneak more veggies into meals without feeling like I’m eating a boring salad. Whether I’m serving them fresh or reheating leftovers, they always disappear fast.

Ingredients

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

Fresh or frozen broccoli florets
Shredded cheddar cheese (or a cheese blend)
Eggs
Bread crumbs or panko
Onion, finely chopped (optional)
Garlic powder
Salt and pepper
Olive oil or butter (for cooking)

Directions

I start by steaming or boiling the broccoli until tender, then I drain it well and chop it finely.
In a large bowl, I mix the chopped broccoli with shredded cheese, eggs, breadcrumbs, and seasonings.
If I’m using onion, I sauté it first for extra flavor before mixing it in.
I scoop the mixture and shape it into small patties using my hands.
For pan-frying, I heat a little oil in a skillet and cook the patties for about 3–4 minutes on each side until golden brown and crispy.
If I prefer to bake them, I place the patties on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

Servings and timing

This recipe makes about 10–12 patties.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add shredded carrots or zucchini for extra vegetables and color.
For a spicy kick, I mix in a bit of crushed red pepper or a dash of hot sauce.
I swap cheddar for mozzarella, pepper jack, or feta depending on what I have.
If I want a gluten-free version, I use almond flour or gluten-free breadcrumbs.

Storage/Reheating

I store leftover patties in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat for a few minutes per side to bring back the crispiness, or I warm them in the oven or air fryer.
They also freeze well—I layer them with parchment paper in a container or bag and freeze for up to 2 months. I reheat straight from frozen, adding a couple of extra minutes to the cooking time.

FAQs

Can I use frozen broccoli?

Yes, I use frozen broccoli all the time—just make sure to thaw and drain it well to avoid soggy patties.

What’s the best cheese for these patties?

I usually go with sharp cheddar for the flavor, but any melty cheese works great, like mozzarella, Monterey Jack, or even Swiss.

Can I make these in the air fryer?

Absolutely. I air fry them at 375°F (190°C) for 10–12 minutes, flipping halfway, until they’re golden and crisp.

How do I keep the patties from falling apart?

I make sure the mixture isn’t too wet, and I press the patties firmly when shaping. Chilling them for 10–15 minutes before cooking also helps them hold together better.

Are these patties good for kids?

Definitely. They’re cheesy, flavorful, and fun to eat—plus a great way to sneak in some vegetables without complaints.

Conclusion

Broccoli Cheese Patties are one of my favorite ways to turn a simple vegetable into something delicious and satisfying. Whether I’m making them as a quick lunch, a side for dinner, or a snack to go, they always hit the spot. Crispy, cheesy, and full of flavor, they’re a tasty addition to any meal—and a clever way to get more greens in, too.