These 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.
Place the broccoli florets in a food processor and pulse until crumbly, but still quite coarse. Do this in batches if you have a small blender.
Add the cheddar, parmesan, garlic and onion granules and pulse again until the mixture starts becoming sticky and coming together. Be careful not to overblend. The mixture should not be completely smooth. (This step can also be done in batches)
Transfer the mixture into a bowl 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 about 1 tablespoon of oil in a large, non-stick 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.
Notes
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 on a low heat so they don't brown too quickly.
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 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!
Leftover broccoli patties can be refrigerated (covered) for up to 3 days. You can reheat them in a microwave or serve cold as a snack.