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Broccoli Cheese Patties

May 15, 2013 by Mary Ellen 30 Comments

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
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Broccoli Cheese Patties
Author: Mary Ellen
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 8 - 9 patties
 
Vegetable patties full of broccoli, cheese and bread that are baked.
Ingredients
  • 1 teaspoon butter
  • 2 cloves garlic - minced
  • 1/2 onion - chopped
  • 1 (12 ounce) bag frozen broccoli - defrosted
  • 3/4 cup breadcrumbs
  • 1/2 cup sharp cheddar cheese
  • 1/3 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 1/2 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.
3.4.3177

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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

Mary Ellen

Filed Under: Appetizers, Brunch, Side Dishes, Vegetables

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Comments

  1. Diane says

    July 10, 2013 at 3:37 am

    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!

    Reply
  2. sylvia says

    July 21, 2013 at 5:41 pm

    I made these as directed and they were a hit! Warm or cold they tasted great!

    Reply
  3. Craig says

    January 6, 2014 at 9:32 pm

    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!

    Reply
    • Mary Ellen says

      January 11, 2014 at 10:39 am

      Sounds like you had fun! Thanks for sharing….

      Reply
  4. Bonnie Banters says

    March 4, 2014 at 10:15 pm

    These look wonderful Mary Ellen, and I will be making them…thanks for sharing!

    Reply
  5. Gail Foster says

    March 16, 2014 at 1:47 pm

    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.

    Reply
    • Mary Ellen says

      March 23, 2014 at 8:46 am

      I think you could freeze them, I have not tried that yet. They never last that long at my house!

      Reply
  6. Suzanne@FrugalOrganicMama says

    March 27, 2014 at 10:32 am

    My girls are super picky eaters but the 3 year old will eat broccoli so I’m going to try these. Thanks!

    Reply
  7. Linda says

    March 29, 2014 at 11:40 pm

    Can u use fresh broccoli ?

    Reply
    • Mary Ellen says

      March 30, 2014 at 10:10 am

      Yes but I would blanch it first. Make sure to remove excess water by blotting with a paper towel. I tried it and it worked great.

      Reply
  8. Nicole says

    August 11, 2014 at 5:20 pm

    I don’t know what I did wrong but these just fell apart when I made them.

    Reply
    • Mary Ellen says

      August 15, 2014 at 6:17 pm

      Sent you an email Nichole and I think we figured it out.

      Reply
  9. Sara says

    September 17, 2014 at 5:35 pm

    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.

    Reply
    • Mary Ellen says

      September 19, 2014 at 10:11 am

      You want it to be the texture of stuffing. I would add bread first and an egg second, only to avoid it from being to eggy.

      Reply
  10. LaFawne says

    October 19, 2014 at 10:56 am

    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-

    Reply
    • Mary Ellen says

      October 20, 2014 at 10:03 am

      You’re welcome LaFawne! Glad you enjoyed them….

      Reply
  11. Kay says

    October 22, 2014 at 4:20 pm

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

    Reply
    • Mary Ellen says

      October 22, 2014 at 7:35 pm

      I used dry. You could use fresh too.

      Reply
  12. Katie says

    December 21, 2014 at 8:04 pm

    Made these tonight, my kids loved them!

    Reply
  13. Lauren says

    January 15, 2015 at 4:20 pm

    I was wondering what kind of cheese you use? Shredded, grates, etc.? Thanks!

    Reply
    • Mary Ellen says

      January 15, 2015 at 6:51 pm

      I use grated, I prefer to do my own because the ones that are already shredded have some kind of coating on them.

      Reply
  14. glynda says

    January 21, 2015 at 1:31 pm

    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!

    Reply
    • Mary Ellen says

      January 26, 2015 at 10:39 am

      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.

      Reply
  15. glynda says

    January 21, 2015 at 1:35 pm

    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!

    Reply
  16. Pamela says

    November 11, 2016 at 10:49 am

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

    Reply
    • Mary Ellen says

      November 12, 2016 at 5:32 pm

      thanks Pamela!

      Reply
  17. Jean says

    August 16, 2017 at 3:52 pm

    Hi these look great i just made them look a little dryer then stuffing think a little melted butter i am out of eggs. ? thanks

    Reply
  18. Noella M says

    September 26, 2017 at 11:54 pm

    I made these last night. They are great special for vegetarians, but a bit dry. I think 400 degrees is to high of temperature, however they tasted great. Nice for an additional change. Thank you.

    Reply
  19. Kris says

    March 20, 2020 at 3:44 am

    Has anyone tried using like crumbled pork rinds in lieu of bread crumbs for this recipe? ?????

    Reply
  20. Jeane S. says

    April 22, 2020 at 5:20 pm

    These are WONDERFUL!! Even my 22-year old son loved them! I used fresh broccoli (cause that’s what I had), cut small, sautéed with onions and garlic. I let it cool and them mixed with everything else before mixing in the eggs. This was my 2nd time and wow! So yummy!
    Thanks!!

    Reply

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