Broccoli Cheese Patties are a delightful fusion of flavors and textures that make for a perfect snack or side dish. As someone who has always appreciated the versatility of vegetables, I find these patties to be a fantastic way to incorporate healthy greens into our meals without sacrificing taste. Originating from various culinary traditions that celebrate the marriage of cheese and vegetables, these patties have become a beloved staple in many households, including my own.

What I love most about Broccoli Cheese Patties is their irresistible combination of creamy cheese and tender broccoli, all encased in a crispy exterior. They are not only delicious but also incredibly convenient to prepare, making them an ideal choice for busy weeknights or casual gatherings. Whether served as an appetizer or a main dish, these patties are sure to please both kids and adults alike, proving that healthy eating can be both enjoyable and satisfying. Join me as we dive into this scrumptious recipe that will surely become a favorite in your kitchen!

Ingredients:

2 cups fresh broccoli florets, chopped
1 cup shredded cheddar cheese
1/2 cup breadcrumbs (preferably whole wheat)
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 tablespoon olive oil (for frying)
Fresh parsley, chopped (for garnish)

Preparing the Broccoli

1. Start by washing the broccoli florets thoroughly under cold water to remove any dirt or pesticides. 2. Once clean, chop the broccoli into small, bite-sized pieces. This will help them cook evenly and blend well with the other ingredients. 3. Bring a pot of water to a boil and add a pinch of salt. 4. Carefully add the chopped broccoli to the boiling water and blanch for about 2-3 minutes. This step helps to soften the broccoli slightly while retaining its vibrant green color. 5. After blanching, drain the broccoli in a colander and immediately transfer it to a bowl of ice water. This will stop the cooking process and keep the broccoli crisp. 6. Once cooled, drain the broccoli again and pat it dry with a clean kitchen towel to remove excess moisture.

Preparing the Mixture

7. In a large mixing bowl, combine the blanched broccoli, shredded cheddar cheese, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, salt, black pepper, and paprika (if using). 8. Crack the two large eggs into the bowl and mix everything together using a spatula or your hands. Make sure all the ingredients are well combined, and the mixture holds together. If it feels too dry, you can add a splash of water or an extra egg. 9. Let the mixture sit for about 10 minutes. This resting time allows the breadcrumbs to absorb moisture and helps the patties hold their shape better when cooking.

Shaping the Patties

10. After the mixture has rested, it’s time to shape the patties. I like to use my hands for this part. 11. Take a handful of the mixture and form it into a patty, about 1/2 inch thick. You can make them as big or small as you like, but I find that a diameter of about 3 inches works well for even cooking. 12. Place the formed patties on a plate or a baking sheet lined with parchment paper. This will prevent them from sticking and make it easier to transfer them to the frying pan later. 13. Repeat the process until all the mixture is shaped into patties. You should have around 10-12 patties, depending on the size.

Cooking the Patties

14. Heat a large skillet over medium heat and add the olive oil. Allow the oil to heat up for a minute or so until it shimmers. 15. Carefully place the patties in the skillet, making sure not to overcrowd the pan. I usually cook them in batches of 4-5 at a time. 16. Cook the patties for about 4-5 minutes on one side until they are golden brown and crispy. 17. Gently flip the patties using a spatula and cook for another 4-5 minutes on the other side. You want them to be evenly browned and cooked through. 18. Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. This will keep them crispy.

Assembling and Serving

19. While the patties are cooling slightly, you can prepare any sides or dips you’d like to serve with them. A simple yogurt dip or a tangy salsa works wonderfully. 20. To serve, place the broccoli cheese patties on a serving platter. You can garnish them with freshly chopped parsley for a pop of color and added flavor. 21. These patties are delicious served warm, but they also taste great at room temperature, making them perfect for parties or picnics. 22. Enjoy your homemade broccoli cheese patties as a snack, appetizer, or even as a main dish alongside a fresh salad.

Storage Tips

23. If you have any leftovers (which is rare because they’re so tasty!), allow the patties to cool completely before storing them. 24. Place them in an airtight container and refrigerate

Conclusion:

In summary, these Broccoli Cheese Patties are an absolute must-try for anyone looking to add a delicious and nutritious twist to their meal repertoire. Not only are they packed with flavor, but they also offer a fantastic way to sneak in some veggies, making them perfect for both kids and adults alike. The combination of crispy edges and a cheesy, tender center is simply irresistible! For serving suggestions, I love pairing these patties with a zesty dipping sauce, like a homemade garlic aioli or a tangy yogurt sauce, which really elevates the dish. You can also serve them alongside a fresh salad or as a delightful addition to a brunch spread. If you’re feeling adventurous, consider adding some spices or herbs to the mix, such as garlic powder, onion powder, or even a pinch of red pepper flakes for a kick. You could also swap out the cheese for a dairy-free alternative to cater to different dietary preferences. I wholeheartedly encourage you to give this Broccoli Cheese Patties recipe a try! I promise you won’t be disappointed. Once you’ve made them, I’d love to hear about your experience. Did you add your own twist? How did your family enjoy them? Share your thoughts and any variations you tried in the comments below. Happy cooking! Print