Simple Broccoli Patties

These broccoli patties are made using raw broccoli florets, cheese for added flavour, and breadcrumbs for binding. Soft on the inside and crispy on the outside they make a delicious snack or appetizer. Easy to prepare and ready in just over 20 minutes!

See also cauliflower cheese patties!

These broccoli patties are made using raw broccoli so they are moist, have a soft texture, refreshing flavour and bright green colour. I used cheese along with breadcrumbs to bind the mixture and create a crispy finish.

Because the broccoli does not need to be precooked the recipe comes together quite quickly. Simply blend the broccoli, combine with the other ingredients (all this is done in a food processor so it's quick and easy) and make your broccoli and cheese patties.

Broccoli patties ingredients and substitutions

• Broccoli: see details below.
• Cheese: I used cheddar, but you can use mozzarella and another semi-hard cheese if preferred.
• Garlic.
• Egg: helps to bind the mixture.
• Dried herbs: you can use herbes de Provence (as I have done), Italian herbs or your favourite herb combination.
• Breadcrumbs: help to bind the mixture and create a crispy finish.
• Oil: olive oil or good quality vegetable oil (cold-pressed) work well.
• Salt and pepper: add to taste.

What part of broccoli is best to use 

For best results I recommend using just the florets to make these broccoli patties. The stem is full of moisture and might prevent the mixture from binding properly. 

TIP: Don't discard the stem! You can use it in broccoli soup or raw broccoli pasta salad.

Step-by-step recipe instructions

1. Blend broccoli: Chop the raw broccoli into chunks, place in a food processor and pulse just to break up the pieces. This should take seconds.

2. Add cheese: Add the cheese, garlic, herbs and breadcrumbs and pulse again briefly just to combine being careful not to overblend. Add salt and pepper to taste.

3. Add egg: Add the egg and blend until the mixture comes together and becomes sticky (it should still be grainy). Transfer to a large mixing bowl.

4. Make patties: Form small patties, about ⅔inch/1.5cm thick making sure they feel firm (take time doing this step to ensure the patties hold their shape in cooking). Coat in the breadcrumbs. You should have approx. 9 patties.

TIP: I do not recommend making very large patties as they don't keep their shape in cooking as well as smaller ones.

5. Cook: Using a large shallow non-stick pan heat about 1 tablespoon of oil and cook the patties over a medium heat for about 2-2.5 minutes on each side or until nicely browned. The patties will be soft so be sure to turn them over gently. Add a little more oil to make sure the patties crisp up evenly on both sides.

TIP: If using a small pan cook the patties in 2 batches to avoid overcrowding the pan.

6. Serve: Remove from the heat and place the patties on top of a paper towel for about a minute to get rid of excess oil, then serve.

How to serve broccoli cheese patties

These crispy broccoli patties make a delicious snack or appetizer perfect served either hot or cold, with a yogurt-based sauce, such as ranch or dill and mustard. I also like them with homemade bbq sauce or simply with ketchup.

You can also serve these patties with a crispy salad or high-protein bulgur salad, for a more substantial meal.

Do I have to use a food processor

I recommend it. The food processor not only chops the broccoli and combines the ingredients quickly and efficiently it also helps to bind the final mixture. It's perfectly mixed and ready in seconds!

Can I use cooked broccoli instead of raw

I do not recommend it. This recipe works best if you use raw broccoli. The problem with using leftover cooked broccoli is that it needs to cook again in the patties. So your broccoli patties may not taste as fresh and delicious as they would if you used raw broccoli.

I also tested this recipe using blanched broccoli florets, but found that the flavour wasn't quite as good. There was also too much moisture in the final mixture so I ended up using more breadcrumbs.

Variations

• Add spice: such as chili powder.
• Add protein: try replacing half the broccoli with leftover chicken. To keep it vegetarian you can use black beans (¾ broccoli and ¼ beans).
• Make it gluten free: either by using gluten free breadcrumbs or almond flour instead.

Freezing

To freeze cooked broccoli patties arrange them on top of a large plate and place in the freezer for 2-3 hours. Transfer to an airtight container or freezer bag and return to the freezer. Freeze for up to 3 months.

Defrost on top of a plate in the fridge overnight. Reheat in the oven or microwave.

TIP: I do not recommend freezing broccoli patties uncooked. The raw broccoli might release too much moisture as it defrosts, which will affect the texture of your patties.

Top tips

• Do not to overblend the broccoli mixture.
• If the mixture does not seem sufficiently sticky to form patties add a little more breadcrumbs.
• Make sure the patties feel firm and compact before coating in breadcrumbs and cooking.
• I recommend using a large non-stick shallow pan.
• Do not overcrowd the frying pan. 
• Cook the patties over a medium heat so they don't brown too quickly.
• Leftover patties with broccoli can be refrigerated (covered) for up to 3 days. You can reheat them in the microwave or serve as a cold snack.
• Freeze in an airtight container for up to 3 months.

More veggie patties to try next

• Red Cabbage Patties
• Mung Bean Patties with Mushrooms and Cheese
• Sweet Potato Fritters (Vegan, Gluten Free)
• Beet and Potato Patties

Check out also these other healthy snack ideas!

Recipe

Keep in touch!

How has this broccoli patties recipe turned out for you?  Let me know in the comments below, thanks!

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