Pin My neighbor stopped by one afternoon with a bag of broccoli from her garden, and I found myself with an abundance I couldn't ignore. Rather than roast it all, I remembered a crispy-edged patty my grandmother used to make, and I thought, why not reinvent it with what I have? The first batch came out of the pan with this satisfying crunch that made me pause mid-bite—suddenly these humble vegetables felt like something special, something I'd want to make again and again.
I made these for a small dinner party once, nervous about serving something so simple alongside other dishes, but they disappeared fastest of all. One guest asked for the recipe right there at the table, and I realized it wasn't about the ingredients being fancy—it was about that golden crust and the melted cheese surprise inside that made people smile.
Ingredients
- Broccoli florets, finely chopped: Start with fresh florets and chop them small; this ensures they cook through quickly and distribute evenly throughout the patties.
- Onion and garlic, finely diced and minced: These build a savory base that lets the cheese and broccoli shine without overwhelming them.
- Cheddar cheese, shredded: Don't use pre-shredded if you can help it—freshly shredded melts more smoothly and creates that gooey center.
- Parmesan cheese, grated: This adds a sharp, salty depth that cheddar alone can't provide.
- Eggs: They're your binding agent, holding everything together so the patties stay intact when frying.
- Breadcrumbs and flour: Together they create structure and help achieve that crispy exterior; panko gives extra crunch if you're willing to splurge.
- Salt, black pepper, smoked paprika, and oregano: These seasonings are understated on purpose, letting the vegetables and cheese take center stage.
- Olive oil for frying: Medium heat is your friend here; too hot and they'll brown too quickly, too cool and they'll absorb oil instead of crisping.
Instructions
- Blanch the broccoli gently:
- Boil it just long enough to soften—2 to 3 minutes—then plunge it into cold water immediately. This stops the cooking and keeps the florets from turning mushy when you combine everything together.
- Mix with intention:
- Combine all ingredients in one bowl and stir until the mixture just holds together when you press it with your fingers. This is not a dough; you want pockets of texture, not a homogeneous paste.
- Shape with gentle hands:
- Form the mixture into patties about the size of your palm, roughly 2 inches wide and a half-inch thick. They'll cook more evenly at this thickness.
- Listen for the sizzle:
- Heat oil in a non-stick skillet over medium heat until it shimmers, then carefully lay down your patties. You'll hear them immediately; that's when you know the pan is ready.
- Wait before flipping:
- Let them sit undisturbed for 3 to 4 minutes until the bottom turns deep golden brown, then flip gently. Resist the urge to poke and prod.
- Drain on paper towels:
- Transfer finished patties to a lined plate as soon as they emerge from the pan, so any excess oil drains away and they stay crispy.
Pin There's a moment, right when they come out of the pan, when the kitchen fills with the smell of fried cheese and garlic, and you realize you've made something worth sharing. That's when these patties stop being just food and become an excuse to gather people around your table.
Making Them Your Own
The base recipe is flexible enough to handle your pantry and your moods. Swap the cheddar for mozzarella if you want something milder and more melty, or use Gruyère for a nuttier, more sophisticated flavor profile. A pinch of chili flakes stirred in before frying adds a gentle heat that doesn't overpower, just lingers pleasantly as an aftertaste.
Serving Ideas
Serve them warm straight from the pan, or let them cool slightly and eat them at room temperature—they're good either way, which is why they work as a snack, a side dish, or even a light vegetarian main. A squeeze of fresh lemon brightens everything, and a dollop of herbed yogurt or sour cream on the side gives you something cool and creamy to balance the richness.
Baking If You Prefer
If frying feels like too much commitment, bake them instead—arrange the patties on an oiled baking sheet, brush the tops lightly with olive oil, and bake at 400 degrees for 18 to 20 minutes, flipping them halfway through. They won't have quite the same crust, but they'll still taste good and feel less heavy.
- For extra crunch that survives the oven, use panko breadcrumbs instead of regular.
- Baking makes these perfect for meal prep since you can store them and reheat them easily.
- A small brush makes oiling the tops quick work, ensuring even browning.
Pin Make these when you want to turn simple vegetables into something that feels intentional and made with care. They've become one of those recipes I return to without thinking, the kind that tastes like home.
Recipe Q&A
- → How do I ensure the patties hold together?
Use a combination of eggs, breadcrumbs, and flour to bind the mixture tightly. Press the mixture well and avoid overcrowding the pan during cooking.
- → Can I make these gluten-free?
Yes, substitute regular breadcrumbs and flour with certified gluten-free alternatives for a gluten-free version.
- → What oils are best for frying the patties?
Neutral oils with medium-high smoke points like olive oil, vegetable, or canola oil work best for crisp frying.
- → Is it possible to bake the patties instead of frying?
Yes, bake on a lined sheet at 400°F (200°C) for 18–20 minutes, flipping halfway for even crispness.
- → Can I substitute the cheeses used?
Cheddar can be swapped with mozzarella or Gruyère for a different flavor profile while maintaining the melty texture.