Getting my kids to eat vegetables has always been one of my biggest challenges as a mom. They’ll turn their noses up at a perfectly good plate of broccoli, but somehow they’ll devour anything that’s shaped like a patty or nugget. That’s when I realized I needed to get creative with my approach.
These broccoli cheese patties have become my secret weapon in the dinner rotation. I can prep them ahead of time when I’m already in the kitchen making lunch, and they freeze really well too. The cheese makes them taste more like comfort food than health food, which is exactly what I was going for.
Want something that feels like a treat but still gets some greens on the plate? These patties work as a side dish, a snack, or even the main event with a simple salad. Honestly, even my husband reaches for seconds, and he’s not usually the biggest veggie fan either.
Why You’ll Love These Broccoli Cheese Patties
- Quick and easy weeknight meal – Ready in just 30-40 minutes, these patties are perfect when you need something tasty on the table fast.
- Kid-friendly way to eat vegetables – The melted cheese and crispy texture make broccoli so much more appealing, even for picky eaters who usually avoid their greens.
- Simple pantry ingredients – You probably already have most of these items in your kitchen, making this recipe perfect for those nights when you don’t want to run to the store.
- Flexible and customizable – You can easily swap almond meal for flour to make them gluten-free, or add different cheeses and seasonings to match your family’s taste.
- Great for meal prep – These patties reheat beautifully and make excellent leftovers for lunch or a quick snack throughout the week.
What Kind of Broccoli Should I Use?
Fresh broccoli florets work best for these patties since they hold their shape better and give you more control over the texture. You can use either the crowns you buy pre-cut or cut your own florets from whole broccoli heads – both work equally well. If you only have frozen broccoli on hand, make sure to thaw it completely and squeeze out as much water as possible using a clean kitchen towel, since excess moisture can make your patties fall apart. When chopping your florets, aim for small, bite-sized pieces so they cook evenly and bind together nicely in the patties.
Options for Substitutions
These broccoli patties are pretty forgiving when it comes to swapping ingredients:
- Cheddar cheese: Feel free to use any cheese you have on hand – mozzarella, Swiss, or Gruyere all work great. Just make sure it’s a good melting cheese to help bind the patties together.
- Parmesan cheese: If you don’t have Parmesan, try Romano or Pecorino cheese for that sharp, nutty flavor. In a pinch, you can skip it entirely or add more cheddar.
- All-purpose flour: The almond meal option makes these gluten-free, but you can also use breadcrumbs, crushed crackers, or even oat flour. Start with less and add more if the mixture seems too wet.
- Fresh broccoli: Frozen broccoli works too – just make sure to thaw it completely and squeeze out as much water as possible with paper towels or a clean kitchen towel to prevent soggy patties.
- Onion: Green onions or shallots can replace regular onion, or you can leave it out if you’re not an onion fan. The patties will still taste great.
- Olive oil: Any cooking oil with a high smoke point works – vegetable oil, canola oil, or even butter for extra flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when making broccoli cheese patties is not removing enough moisture from the cooked broccoli, which leads to patties that fall apart in the pan – after steaming or boiling your broccoli, make sure to drain it well and even press it with paper towels to get out excess water.
Another common error is making the oil too hot, which burns the outside while leaving the inside undercooked – keep your heat at medium and let the patties cook for about 3-4 minutes per side until they’re golden brown and hold together.
Don’t skip chopping your broccoli into small, uniform pieces, as large chunks make it harder for the patties to bind together and cook evenly.
If your mixture seems too wet even after draining, add an extra tablespoon of flour or almond meal to help everything stick together better.
What to Serve With Broccoli Cheese Patties?
These crispy broccoli cheese patties are perfect as a side dish alongside grilled chicken, baked salmon, or even a simple steak dinner. I love serving them with a dollop of sour cream or ranch dressing for dipping, which really complements the cheesy flavors. They also make a great light lunch when paired with a fresh mixed greens salad tossed with lemon vinaigrette. For a heartier meal, try them on top of rice or quinoa with a side of roasted vegetables like carrots or bell peppers.
Storage Instructions
Refrigerate: These broccoli cheese patties keep really well in the fridge for up to 4 days. Just stack them in an airtight container with parchment paper between each layer to prevent sticking. They’re actually pretty tasty cold too, so you can grab one straight from the fridge for a quick snack.
Freeze: You can definitely freeze these patties for busy weeknights! Place them on a baking sheet to freeze individually first, then transfer to a freezer bag once they’re solid. They’ll stay good for up to 3 months this way.
Warm Up: To bring back that crispy exterior, just pop them in a skillet with a little oil over medium heat for 2-3 minutes per side. You can also reheat them in the oven at 350°F for about 10 minutes, which works great if you’re warming up several at once.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 35-40 g
- Fat: 40-48 g
- Carbohydrates: 35-42 g
Ingredients
- 4 cups chopped broccoli florets
- 1 cup grated cheddar cheese
- 1/2 cup shredded parmesan
- 1/4 cup flour or almond meal
- 2 large eggs, lightly beaten
- 1/2 medium onion, minced
- 2 cloves garlic, finely chopped
- Salt and black pepper, to preference
- Olive oil, for sautéing
Step 1: Cook the Broccoli
- 4 cups chopped broccoli florets
Bring a pot of water to a boil and add the broccoli florets.
Steam or boil them until tender, about 5-7 minutes.
Drain well, pat dry, and then chop the broccoli finely.
This helps prevent excess moisture from making the patties soggy.
Step 2: Prepare the Patty Mixture
- chopped broccoli from Step 1
- 1 cup grated cheddar cheese
- 1/2 cup shredded Parmesan
- 1/4 cup flour or almond meal
- 2 large eggs, lightly beaten
- 1/2 medium onion, minced
- 2 cloves garlic, finely chopped
- salt and black pepper, to preference
In a large bowl, combine the finely chopped broccoli from Step 1, grated cheddar cheese, shredded Parmesan, flour (or almond meal), lightly beaten eggs, minced onion, chopped garlic, salt, and black pepper.
Mix thoroughly until the ingredients are evenly distributed and the mixture holds together.
I like to taste the mixture at this point and add a bit more salt or pepper if needed.
Step 3: Form the Broccoli Patties
- broccoli mixture from Step 2
Scoop out portions of the broccoli mixture and shape them into patties using your hands.
Try to make them uniform in size for even baking.
If the mixture feels too sticky, wet your hands lightly with water to help shape the patties.
Step 4: Bake the Patties
- olive oil, for sautéing
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and lightly brush or spray it with olive oil to prevent sticking.
Arrange the patties on the sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and set.
For extra crispiness, I sometimes broil them for the last 2 minutes.
Irresistible Broccoli Cheese Patties
Ingredients
- 4 cups chopped broccoli florets
- 1 cup grated cheddar cheese
- 1/2 cup shredded Parmesan
- 1/4 cup flour or almond meal
- 2 large eggs, lightly beaten
- 1/2 medium onion, minced
- 2 cloves garlic, finely chopped
- salt and black pepper, to preference
- olive oil, for sautéing
Instructions
- Bring a pot of water to a boil and add the broccoli florets. Steam or boil them until tender, about 5-7 minutes. Drain well, pat dry, and then chop the broccoli finely. This helps prevent excess moisture from making the patties soggy.
- In a large bowl, combine the finely chopped broccoli from Step 1, grated cheddar cheese, shredded Parmesan, flour (or almond meal), lightly beaten eggs, minced onion, chopped garlic, salt, and black pepper. Mix thoroughly until the ingredients are evenly distributed and the mixture holds together. I like to taste the mixture at this point and add a bit more salt or pepper if needed.
- Scoop out portions of the broccoli mixture and shape them into patties using your hands. Try to make them uniform in size for even baking. If the mixture feels too sticky, wet your hands lightly with water to help shape the patties.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush or spray it with olive oil to prevent sticking. Arrange the patties on the sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and set. For extra crispiness, I sometimes broil them for the last 2 minutes.
