Vegetable patties full of broccoli, cheese and bread that are baked. One of my favorite ways to eat broccoli.
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.
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.
- 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
- Saute the onions and garlic in the butter until translucent.
- 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.
- Beat eggs in a mixing bowl. Add breadcrumbs, cheeses, salt and pepper. Mix well. Add broccoli and onion mixture. Mix well.
- 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.
- 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
or Roasted Ranch Cauliflower?
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
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!
I made these as directed and they were a hit! Warm or cold they tasted great!
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!
Sounds like you had fun! Thanks for sharing….
These look wonderful Mary Ellen, and I will be making them…thanks for sharing!
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.
I think you could freeze them, I have not tried that yet. They never last that long at my house!
My girls are super picky eaters but the 3 year old will eat broccoli so I’m going to try these. Thanks!
Can u use fresh broccoli ?
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.
I don’t know what I did wrong but these just fell apart when I made them.
Sent you an email Nichole and I think we figured it out.
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.
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.
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-
You’re welcome LaFawne! Glad you enjoyed them….
I want to try this recipe but am wondering….fresh breadcrumbs or dry breadcrumbs? Can’t wait to try them…thanks!!
I used dry. You could use fresh too.
Made these tonight, my kids loved them!
I was wondering what kind of cheese you use? Shredded, grates, etc.? Thanks!
I use grated, I prefer to do my own because the ones that are already shredded have some kind of coating on them.
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!
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.
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!
mmmm making my tummy grumble … now I need to make a trip to the local mart and make these NOW…. thanks for sharing
thanks Pamela!
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
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.
Has anyone tried using like crumbled pork rinds in lieu of bread crumbs for this recipe? ?????
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!!