Side view of broccoli patties stacked on wooden board with broccoli florets in small dish in background.

Broccoli Rice Patties with Cheese

These nutritious broccoli patties are made using raw broccoli rice and a moderate amount of   cheese.  Ready in under 20 minutes, they make a delicious snack or appetizer.
Course Appetizer, Party Food, Snack
Cuisine International
Keyword broccoli, rice
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings 10 small patties
Calories 69kcal
Author Monika Dabrowski


  • 300 g broccoli florets roughly chopped
  • 70 g mature cheddar cheese coarsely grated
  • 30 g parmesan cheese, or alternative, ensure it's vegetarian coarsely grated
  • 1 garlic clove finely chopped
  • 1 egg lightly beaten
  • 1/2 tsp onion granules/onion powder
  • 3 tbsp breadcrumbs plus more for coating
  • Fine sea salt and pepper to taste
  • Olive oil for frying 2-3 tbsp per batch


  • Make the broccoli rice by blitzing the florets until crumbly, but still quite coarse (about 10 seconds). Do this in batches if you have a small blender.
  • Add the cheddar, parmesan, garlic and onion granules and blitz again until the mixtures starts becoming sticky and coming together. This will take a further 10-15 seconds. Be careful not to overblend. The mixture should not be completely smooth. (This step can also be done in batches)
  • Taste the mixture and adjust the seasoning as necessary. Add the breadcrumbs and egg and stir thoroughly using the back of a spoon. Form small balls, flatten a little and coat in breadcrumbs.
  • Heat up 2 tablespoons of the oil in a large, shallow pan (I used a flat pancake pan) and fry the patties over a low heat for about 3 minutes on each side, until lightly browned. It is important not to overcrowd the pan as this can make turning them over tricky. Better to fry them in batches. Serve immediately.


  • If you have a small blender it is best to work in batches.
  • Be careful not to overblend the broccoli mixture.  
  • Do not overcrowd the frying pan.  Fry these veggie fritters on a low heat so they have a chance to cook inside without browning too much on the outside.
  • I do not recommend using raw onion instead of onion granules as raw onion is full of moisture so you’d need to use more breadcrumbs to bind the mixture (this might impact the flavour).  Onion granules (or onion powder) have an intense flavour, which works really well as raw onion substitute.
  • This recipe will only work if you use raw broccoli rice, so it is not suitable for using leftover cooked broccoli.  Cooked broccoli would work better combined with mashed potatoes or another starchy binding ingredient.  And it would taste different too!


Serving: 1serving | Calories: 69kcal | Carbohydrates: 5g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 130mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 1mg