Mini Broccoli Cheese Patties

Bianca

Founder of Red Recipe

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Of all the battles I’ve waged in my kitchen, the one against the “green food” skepticism of my children has been the most prolonged. For years, broccoli was public enemy number one. It was pushed to the side of the plate, hidden under mashed potatoes, and occasionally “accidentally” dropped for the dog to find. I tried everything: roasting it until caramelized, smothering it in cheese sauce, even calling it “little green trees.” The resistance was formidable. Then, one rainy afternoon, driven by a surplus of broccoli and a desperate need for a new lunchbox hero, I stumbled upon the idea of these Mini Broccoli Cheese Patties. I was skeptical myself, but I forged ahead. I steamed the broccoli, chopped it finely, and mixed it with sharp cheddar, savory Panko breadcrumbs, and a hint of garlic. As I pan-fried the small, golden-brown discs, a delicious, cheesy aroma filled the kitchen, and for the first time, I saw a flicker of curiosity in my kids’ eyes. They tentatively picked one up, took a small bite, and then their eyes widened. “Mom, these are… good!” That simple declaration was a culinary victory more satisfying than any gourmet meal I’d ever prepared. These patties weren’t just “good”; they were a game-changer. Crispy and golden on the outside, tender, cheesy, and flavourful on the inside, they completely transformed broccoli from a feared foe into a beloved friend. Now, they are a staple in our home—devoured as after-school snacks, packed in lunches, and even served as appetizers when we have guests, who are always shocked to learn the star ingredient. This recipe isn’t just about food; it’s about turning a culinary challenge into a delicious triumph that brings the whole family together.

Ingredients

Here is the simple list of wholesome ingredients you’ll need to create these irresistibly cheesy and flavourful broccoli patties. Each component plays a crucial role in achieving the perfect balance of texture and taste.

Fresh Broccoli: 4 cups of florets (about 1 large head). The star of the show, providing a tender, nutrient-packed base. Using fresh broccoli ensures the best flavour and texture.
Sharp Cheddar Cheese: 1 cup, shredded. This is the heart of the patty’s flavour, offering a tangy, cheesy pull that perfectly complements the earthy broccoli. Shredding your own from a block is recommended for better melting.
Panko Breadcrumbs: ¾ cup, plus more for coating. These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, guaranteeing an extra-crispy, crunchy exterior.
Large Eggs: 2. The essential binder that holds the patties together, ensuring they don’t fall apart during cooking.
Yellow Onion: ¼ cup, finely minced. Adds a foundational layer of sweet, savory flavour that deepens the overall taste profile of the patties.
Garlic Powder: 1 teaspoon. Provides a convenient and consistent savory, aromatic kick without the harshness of raw garlic.
Salt: ½ teaspoon. Essential for enhancing all the other flavours and balancing the cheesiness.
Black Pepper: ¼ teaspoon, freshly ground. Adds a subtle touch of warmth and spice.
Olive Oil or Avocado Oil: 2-3 tablespoons, for frying. A neutral-flavoured oil with a high smoke point is ideal for achieving that perfect golden-brown, non-greasy finish.

Instructions

Follow these detailed step-by-step instructions to ensure your Mini Broccoli Cheese Patties come out perfectly every time. From preparing the broccoli to achieving the perfect golden crust, each step is designed for success.

Step 1: Prepare the Broccoli

The first and most critical step is to cook the broccoli properly. You can either steam it or boil it. Steaming is the preferred method as it retains more nutrients and prevents the broccoli from becoming overly waterlogged.

To Steam: Place the broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until the broccoli is bright green and fork-tender. You should be able to easily pierce the thickest part of the stem with a fork.
To Boil: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 3-4 minutes. Be careful not to overcook.
Once cooked, immediately drain the broccoli and rinse it with cold water or plunge it into an ice bath to stop the cooking process. This helps it retain its vibrant green color.

Step 2: Chop and Squeeze

This is arguably the most important step for the structural integrity of your patties. Drain the cooled broccoli thoroughly. Transfer it to a clean kitchen towel or a few layers of heavy-duty paper towels. Wrap the broccoli up and squeeze firmly to remove as much excess water as possible. Excess moisture is the primary reason patties fall apart, so don’t be shy here! Once you’ve squeezed it dry, transfer the broccoli to a cutting board and chop it very finely. You want small, almost minced pieces, not large chunks. This ensures the patties have a uniform texture and hold together well.

Step 3: Mix the Ingredients

In a large mixing bowl, combine the finely chopped and squeezed broccoli, the shredded sharp cheddar cheese, ¾ cup of the Panko breadcrumbs, the two lightly beaten eggs, the finely minced yellow onion, garlic powder, salt, and black pepper. Use a spatula or your hands to mix everything together until it is just combined. The mixture should be thick and hold its shape when you press it together. Be careful not to overmix, as this can make the patties tough.

Step 4: Form the Patties

Spread some extra Panko breadcrumbs on a shallow plate or dish. This will be for the final coating that gives the patties their signature crunch. Using a tablespoon or a small cookie scoop for uniformity, scoop out portions of the broccoli mixture. Roll each portion into a ball and then gently flatten it into a small, thick disc, about 1.5 to 2 inches in diameter. Press the patty firmly so it is well-compacted. Gently press each side of the patty into the plate of Panko breadcrumbs, ensuring it’s lightly but evenly coated. Place the formed patties on a baking sheet lined with parchment paper. If you have time, chilling the patties in the refrigerator for 15-20 minutes at this stage can help them firm up even more and hold their shape better during cooking.

Step 5: Cook the Patties

You have a few options for cooking these patties, with pan-frying being the classic method for the best crust.

To Pan-Fry (Recommended): Heat 2-3 tablespoons of olive oil or avocado oil in a large skillet or frying pan over medium heat. The oil is ready when it shimmers slightly. Carefully place the patties in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary. Fry for 3-4 minutes per side, until they are a deep golden brown and crispy. The cheese inside should be fully melted and gooey.
To Bake: For a lighter, lower-oil version, preheat your oven to 400°F (200°C). Arrange the patties on a baking sheet lined with parchment paper. Lightly spray the tops with cooking spray or brush with a little olive oil to help them brown. Bake for 15-20 minutes, flipping them halfway through, until golden brown and firm.
To Air Fry: Preheat your air fryer to 375°F (190°C). Place the patties in the air fryer basket in a single layer, making sure they don’t touch. You may need to cook in batches. Lightly spray the tops with oil. Air fry for 8-10 minutes, flipping halfway, until crispy and golden.

Step 6: Drain and Serve

Once cooked, transfer the hot patties from the pan to a plate lined with a paper towel. This will absorb any excess oil, leaving you with a perfectly crisp, non-greasy patty. Serve them immediately while they are warm and the cheese is at its meltiest.

Nutrition Facts

This recipe yields approximately 20-24 mini patties. The nutritional information is an estimate for a serving size of 3 patties.

Servings: 7-8
Calories per serving: Approximately 185 kcal. A satisfying and relatively low-calorie option for a snack or appetizer.
Protein: 9g. The combination of cheese and eggs provides a good source of protein, which is essential for building and repairing tissues and keeping you feeling full and satisfied.
Fiber: 3g. Broccoli is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps regulate blood sugar levels.
Vitamin C: A significant portion of your daily value. Broccoli is packed with Vitamin C, a powerful antioxidant that supports the immune system and skin health.
Calcium: 15% of RDI. The cheddar cheese provides a healthy dose of calcium, which is vital for strong bones and teeth.

Preparation Time

These patties are surprisingly quick to come together, making them a fantastic option for a weeknight snack or a last-minute appetizer.

Prep Time: 20 minutes. This includes steaming the broccoli, chopping the ingredients, and forming the patties.
Cook Time: 15 minutes. This is the approximate time for pan-frying the patties in two batches.
Total Time: 35 minutes. From start to finish, you can have these delicious, hot, and cheesy broccoli patties on the table in just over half an hour.

How to Serve

These versatile Mini Broccoli Cheese Patties can be served in a multitude of ways, suiting any occasion from a casual family dinner to a more formal gathering. Here are some of our favorite ways to enjoy them:

As a Crowd-Pleasing Appetizer or Snack:
- Arrange them on a large platter for parties, game days, or family get-togethers.
- Serve with a variety of dipping sauces to let guests customize their experience. Some excellent choices include:
  - Classic Marinara Sauce: The acidity of the tomato cuts through the richness of the cheese.
  - Creamy Ranch Dressing: A cool and herby classic that kids and adults love.
  - Garlic Aioli: A sophisticated, creamy, and garlicky dip that elevates the patties.
  - Sriracha Mayo: For those who like a bit of creamy heat.
  - Plain Greek Yogurt: A healthier, tangy option seasoned with a little lemon juice and dill.
As a Light and Healthy Lunch:
- Serve 3-4 patties alongside a fresh, crisp green salad with a light vinaigrette for a balanced and satisfying midday meal.
- Tuck two patties inside a warm pita pocket with some shredded lettuce, sliced tomatoes, and a dollop of tzatziki for a delicious vegetarian sandwich.
- Create a “snack plate” lunch with the patties, some carrot and cucumber sticks, hummus, and a few cubes of cheese.
As a Kid-Friendly Side Dish:
- Serve them as a fun and nutritious side dish instead of french fries or tater tots with main courses like grilled chicken, burgers, or fish sticks.
- Their small size makes them perfect for little hands to pick up and dip, making mealtime more interactive and fun.
For the Lunchbox:
- These patties are fantastic for school or work lunches because they taste great both warm (from a thermos) and at room temperature.
- They hold their shape well and won’t get soggy, making them an ideal, mess-free option.

Additional Tips

Unlock the full potential of your Mini Broccoli Cheese Patties with these eight expert tips designed to help you customize the recipe and perfect your technique.

The Squeeze is Non-Negotiable: We mentioned it in the instructions, but it bears repeating. Squeezing every last drop of water from the cooked broccoli is the secret to patties that are firm and crispy, not mushy and prone to falling apart. A potato ricer also works wonderfully for this task if you have one.
Experiment with Cheeses: While sharp cheddar provides a classic, bold flavour, don’t be afraid to mix things up. A combination of mozzarella and Parmesan will give you a beautiful “cheese pull” and nutty flavour. Pepper Jack will add a spicy kick, while smoked Gouda can lend a sophisticated, smoky depth.
Boost the Veggie Content: These patties are a fantastic vehicle for other vegetables. Try adding finely shredded carrots or zucchini (be sure to squeeze the water out of the zucchini, just like the broccoli). Finely chopped spinach or kale, sautéed first to remove moisture, also works well.
Go Gluten-Free: To make this recipe gluten-free, simply swap the Panko breadcrumbs for your favorite gluten-free breadcrumbs. For a grain-free option, you can use almond flour or crushed pork rinds as both a binder and a coating, which also makes the recipe more keto-friendly.
Baking vs. Frying – The Real Difference: Pan-frying in oil will yield the crispiest, most golden, and arguably most flavourful result. Baking is a great lower-fat alternative; the patties will be a bit softer and more cake-like but still delicious. The air fryer offers a fantastic middle ground, creating a very crispy exterior with minimal oil.
Spice Up Your Life: The base recipe is mild and kid-friendly. To cater to adult palates, consider adding a pinch of red pepper flakes for heat, a ½ teaspoon of smoked paprika for a smoky flavour, or some Italian seasoning for a herby twist.
Uniformity is Key: For even cooking and a professional presentation, use a small cookie or ice cream scoop to portion the mixture. This ensures all your patties are the same size and will cook in the same amount of time.
Master the Golden Crust: The key to a perfect crust when pan-frying is a hot pan and not overcrowding. Make sure your oil is shimmering before adding the patties. Placing too many in the pan at once will lower the oil’s temperature, causing the patties to steam rather than fry, which leads to a soggy result. Cook in batches for the best outcome.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making Mini Broccoli Cheese Patties, helping you troubleshoot any issues before they arise.

1. Why are my broccoli patties falling apart?
This is the most common issue and it almost always stems from one of two things. First, and most likely, is excess moisture in the broccoli. You must squeeze the steamed broccoli very, very dry. Any water left behind will turn to steam during cooking and break the patty apart. Second, you may not have enough binder. Ensure you are using two large eggs, as they are crucial for holding the mixture together. Chilling the formed patties for 15-20 minutes before cooking can also help them firm up significantly.

2. Can I make these patties ahead of time?
Absolutely! This recipe is great for meal prep. You can prepare the broccoli and cheese mixture, cover it tightly, and store it in the refrigerator for up to 24 hours before forming and cooking the patties. Alternatively, you can form the patties, place them on a parchment-lined baking sheet, and refrigerate them for a few hours until you’re ready to cook.

3. How do I store and reheat leftovers?
Store any leftover cooked patties in an airtight container in the refrigerator for up to 3-4 days. While you can microwave them, they will lose their crispiness. For the best results, reheat them in an oven or toaster oven at 375°F (190°C) for 5-7 minutes, or in an air fryer for 3-4 minutes, until warmed through and crispy again.

4. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in a pinch. You will need to cook it according to the package directions, either by microwaving or boiling. The most important step is to let it cool completely and then be extra diligent about squeezing out all the excess water. Frozen vegetables tend to hold more water than fresh ones, so a thorough squeeze is critical for success.

5. Are these patties keto-friendly or low-carb?
As written, this recipe is not keto-friendly due to the Panko breadcrumbs. However, it can be easily adapted! To make a low-carb version, replace the Panko breadcrumbs with almond flour or finely crushed pork rinds. Use ½ cup in the mixture and the rest for coating. This will create a delicious, crispy, and keto-compliant patty.

6. My kids are extremely picky and claim to hate broccoli. Will they really eat these?
This recipe is one of the best “sneaky veggie” recipes out there. Because the broccoli is chopped very finely and mixed with delicious, flavourful cheddar cheese, its taste and texture are completely transformed. The crispy exterior and cheesy interior are very appealing to children. Many parents report that their picky eaters devour these without even realizing they’re eating broccoli. Serving them with a favorite dipping sauce like ketchup or ranch can also help win them over.

7. Can I freeze these broccoli patties?
Yes, they freeze beautifully. You can freeze them either cooked or uncooked.

To freeze uncooked: Place the formed, uncoated patties on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. You can cook them directly from frozen, adding a few extra minutes to the cooking time.
To freeze cooked: Let the cooked patties cool completely. Flash freeze them on a baking sheet before transferring to a freezer bag. Reheat directly from frozen in the oven or air fryer until hot and crispy.

8. What is the best dipping sauce to serve with these?
The “best” sauce is subjective, but a creamy, tangy sauce pairs exceptionally well with the cheesy patties. A simple garlic aioli is a top contender. To make a quick version, mix ½ cup of mayonnaise with 1 minced garlic clove, a squeeze of lemon juice, and a pinch of salt. A yogurt-based dill sauce is also a fantastic, lighter option that complements the broccoli perfectly.