Broccoli Cheese Patties

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Vegetable patties full of broccoli, cheese and bread that are baked. One of my favorite ways to eat broccoli.

broccoli patties from recipes, food and cooking.com

Broccoli Cheese Patties

Oh My Gosh! I think this is my new favorite way to eat broccoli. Where has this recipe been all of my life? I would of become a vegetarian based on this recipe alone. Nah, I still love me some steak. So here it is, you could use fresh broccoli if you wanted but I really liked the texture of the frozen broccoli in this recipe. Be sure to take your broccoli out to let it thaw. You need to get as much of the water out as you can.

I let it sit in the strainer for 30 minutes and then blotted it really good to get the water out. You will be real glad if you do it this way and don’t decide to rush it. Then you want chop the broccoli up into a little smaller texture. I’d never done that before to frozen broccoli and I was surprised to see how much water was actually in it. I think this would also make a great vegetarian sandwich.

Here they are before they went in the oven.

broccoli-cheese-patties-5

Just as they came from the oven, that teaspoon of oil really worked on the cookie sheet with the cheeses. In the original recipe I found it was used to sauté the onions. I thought as long as I was going to use it this was a better use for it.

broccoli-cheese-patties-4

broccoli patties from recipes, food and cooking.com

 

5.0 from 1 reviews
Broccoli Cheese Patties
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Prep time: 
Cook time: 
Total time: 
Serves: 8 - 9 patties
 
Vegetable patties full of broccoli, cheese and bread that are baked.
Ingredients
  • 1 teaspoon butter
  • 2 cloves garlic - minced
  • ½ onion - chopped
  • 1 (12 ounce) bag frozen broccoli - defrosted
  • ¾ cup breadcrumbs
  • ½ cup sharp cheddar cheese
  • ⅓ cup parmesan cheese
  • 2 eggs - beaten
  • salt and pepper
  • 1 teaspoon vegetable oil
Instructions
  1. Saute the onions and garlic in the butter until translucent.
  2. Put defrosted broccoli in a strainer for 30 minutes (longer if still frozen) in the sink. Blot well and put on a cutting board to chop the broccoli into smaller pieces.
  3. Beat eggs in a mixing bowl. Add breadcrumbs, cheeses, salt and pepper. Mix well. Add broccoli and onion mixture. Mix well.
  4. On a cookie sheet use the 1 teaspoon vegetable oil and grease the cookie sheet. Form patties, they are about ½ cup each. I used a large scoop.
  5. Bake at 400 degrees for 15 minutes on one side and then turn them over. Bake another 15 minutes or until browned and crispy around the edges.

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How about our Grilled Broccoli Marinated with Srirachi Sauce

Grilled Broccoli Marinated with Srirachi Sauce from Recipes Food and Cooking

or Roasted Ranch Cauliflower?

Roasted Ranch Cauliflower

broccoli patties from recipes, food and cooking.com

Note: I have had a couple of comments that their mixture was crumbly. I am guessing there was still too much water in the broccoli. To fix this either add some more bread crumbs or another egg. You want the texture to be somewhat firm like a stuffing would be before you make the patties. I would start by adding another 1/4 cup to a half cup of breadcrumbs.

Recipe Source: Jennifer Smith

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Comments

  1. Diane says

    I made these tonight and they were very good. I had to modify slightly, without sacrificing the overall result. I used Panko breadcrumbs, 1 T. olive oil for the sauteing, and a dash of garlic powder for the fresh. Delicious, and healthy too!

  2. says

    We didn’t have breadcrumbs but we had lasagna noodles! :) Thank you for the inspiration and on a chef’s night off, you helped me make this fun. I used Smoked onions that we made in the shop and had Tillamook Cheddar and the 20 oz of fresh frozen broccoli.
    This might make the menu! Oh, and I added 1 jar of Nacho cheese dip and a little water! Oh boy, I didn’t need my Pork steak but It was a new “Easy” dinner! Thank you Mary! Its things like this that make me love our profession! “Caterers” We cook everything!

  3. Gail Foster says

    How would these go if you wanted to freeze them? There are only two of us at home now and we both work eleven hour days, so making a big batch and freezing them would be a great help. Thanks for the inspiring recipes.

  4. Sara says

    Most of mine crumbled too. Maybe I used a cup instead of 3/4 cups of panko breafcrumbs? I didn’t measure exactly. I think if I added one more egg, it would have made it easier to bind everything together?
    Well, at least they were very good.

  5. LaFawne says

    I made this yesterday, with a few tweaks. LOVED it! It is certainly going to be a keeper. It did crumble a little, but that did not affect the taste. I will make a few more adjustments the next time to see if I can get it to look more like yours. I topped with sour cream- can never go wrong with sour cream!
    Thanks so much for the recipe-

  6. Kay says

    I want to try this recipe but am wondering….fresh breadcrumbs or dry breadcrumbs? Can’t wait to try them…thanks!!

  7. glynda says

    I can hardly wait to try these! I’m planning a party and always add some’n new to my menu..this looks like a yum appetizer! So jic, to keep them from crumbling, add eggs lastly? thank you for the recipe too!

    • says

      Yes, and if they start to crumble add another egg. I would add half first and see how it is. It should hold together and be able to form the pattie. If it doesn’t there is more bread than I used.

  8. glynda says

    i can hardly wait to try these! giving a party and always like to add a new some’n to the menu… these look like a yum appetizer! so, jic, to keep them from crumbling, add an egg lastly? thank you for the recipe too!

  9. Pamela says

    mmmm making my tummy grumble … now I need to make a trip to the local mart and make these NOW…. thanks for sharing

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