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Broccoli Cheese Patties

Broccoli cheese patties with golden, crispy edges and visible broccoli flecks. Pan-fried until deeply browned, then served with a cool sour cream dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 3 cup broccoli florets steamed and finely chopped
Eggs
  • 2 large eggs
Cheddar
  • 1 cup sharp cheddar shredded
Binder
  • 0.333 cup all-purpose flour or breadcrumbs
Aromatics
  • 2 garlic cloves minced
  • 2 tbsp green onions chopped
Seasoning
  • salt and black pepper to taste
Frying fat
  • 2 tbsp olive oil for frying
Serving
  • sour cream for serving
  • hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Steam and chop the broccoli
  1. Steam the broccoli florets until tender, then drain well. Chop very finely so the patties hold together with visible broccoli flecks.
Mix the patty batter
  1. In a bowl, mix chopped broccoli with eggs, shredded cheddar, flour or breadcrumbs, minced garlic, green onions, salt, and black pepper until combined. The mixture should hold its shape when pressed.
Pan-fry until golden
  1. Heat the olive oil in a large skillet over medium-high heat. Wait until it shimmers before adding patties.
  2. Form the mixture into patties and place them in the skillet in batches. Cook for 3–4 minutes, until the undersides are deeply golden and crispy.
  3. Flip the patties and cook for 3–4 minutes more. Cook until both sides are deeply golden with crisp edges and flecks of broccoli visible.
  4. Transfer the patties to paper towels to drain. Let them sit briefly so excess oil is absorbed.
Serve
  1. Serve the broccoli cheese patties hot with sour cream and hot sauce on the side. Spoon the dipping sauce next to the patties for an easy handheld bite.

Notes

For the best crisp edge, chop the broccoli very finely and drain it thoroughly after steaming so the mixture isn’t watery. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a skillet over medium heat until hot and re-crisped; freezing is not recommended due to texture changes. If you want a dairy-light option, use a reduced-fat cheddar (or a melting-style cheese) in the same amount to keep the binder effect.