Baked Cheese and Broccoli Patties

This savory baked cheese and broccoli patty recipe transforms simple ingredients into crispy, flavorful bites that make vegetables irresistible. Each patty offers the perfect balance of tender broccoli, melty cheese, and a golden crunchy exterior without the mess of frying.

I discovered this recipe when looking for creative ways to use up frozen broccoli during a pantry cleanout. What started as an experiment quickly became a weekly staple in our house even my vegetable skeptical nephew asks for seconds.

Ingredients

• Frozen broccoli: Provides the perfect texture and saves chopping time. Always squeeze out excess moisture for crispy results.
• Panko breadcrumbs: Create that irresistible crunch. Japanese style panko works better than regular breadcrumbs.
• Sharp cheddar cheese: Adds bold flavor that stands up to the broccoli. Always grate your own for better melting.
• Parmesan cheese: Contributes savory depth and helps crisp the exterior. Fresh grated is worth the extra cost.
• Eggs: Act as the binding agent keeping everything together while adding protein.
• Garlic and onion: Create the aromatic foundation. Fresh minced garlic provides the best flavor.
• Vegetable oil: For sautéing keeps this recipe vegetarian friendly but olive oil works too.

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 400 degrees Fahrenheit ensuring it reaches full temperature before baking. Line a baking sheet with aluminum foil and apply a light coating of cooking spray for easy release and cleanup.

Sauté the Aromatics:

Heat vegetable oil in a small pan over medium heat until it shimmers but doesn't smoke. Add minced garlic and chopped onions with a pinch of salt and pepper. Cook for about 4 minutes until the onions become translucent and garlic becomes fragrant but not browned. Set aside to cool completely before mixing with other ingredients.

Prepare the Broccoli:

Place thawed broccoli in the center of a clean kitchen towel. Wrap towel tightly around broccoli and squeeze firmly over the sink to remove all excess moisture this crucial step prevents soggy patties. Transfer the thoroughly drained broccoli to a large mixing bowl.

Combine Ingredients:

Add panko breadcrumbs, sharp cheddar cheese, parmesan cheese, beaten eggs, and the cooled onion garlic mixture to the bowl with the broccoli. Season with salt and pepper to your preference about a half teaspoon each is a good starting point.

Form the Patties:

Mix all ingredients thoroughly until well combined. Using clean hands, scoop about 1/4 cup of mixture and form into patties approximately 3 inches wide and 1/2 inch thick. Place formed patties on the prepared baking sheet allowing some space between each one.

Bake to Perfection:

Place the baking sheet in the preheated oven and bake for 15 minutes until the bottoms begin to turn golden brown. Carefully flip each patty using a thin spatula and return to the oven for another 15 minutes until both sides are crispy and golden brown.

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The sharp cheddar cheese is truly the star ingredient here. I once tried substituting a milder cheese and the patties lacked that decisive savory punch that makes them so addictive. My grandmother always said good cheddar should have a slight bite to it and she was absolutely right about these patties.

Make Ahead and Storage

These broccoli patties shine as a make ahead option. After baking, let them cool completely on a wire rack before storing in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven for 10 minutes until heated through and crisp again. The microwave works in a pinch but sacrifices the crispy texture.

Perfect Pairings

These versatile patties complement many meals. Serve alongside a protein like roasted chicken or grilled salmon for a complete dinner. For a light lunch, pair with a simple green salad dressed with lemon vinaigrette. They also make excellent vegetarian burgers when placed on toasted buns with mayo, lettuce and tomato.

Troubleshooting Tips

Getting these patties just right is simple with a few key techniques. If your mixture seems too wet after combining all ingredients, add additional panko breadcrumbs one tablespoon at a time until it holds together when shaped. Conversely, if the mixture is too dry, a small splash of milk will help bind everything.

For patties that hold their shape perfectly, refrigerate the formed patties for 20 minutes before baking. This firms up the eggs and helps prevent spreading. Always ensure your oven is fully preheated for that immediate crisping action that seals in moisture.

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These broccoli patties are an effortless way to elevate your vegetable game while delivering maximum flavor and a satisfying crunch.

Frequently Asked Questions

→ How do I prevent my patties from falling apart?

To ensure your patties hold together, make sure to squeeze out excess moisture from the broccoli and mix everything thoroughly. The eggs act as a binding agent, so ensure they are evenly incorporated.

→ Can I use fresh broccoli instead of frozen?

Absolutely! Just steam or blanch the fresh broccoli until tender, then drain and squeeze out the extra moisture before using.

→ What’s a good substitute for panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs, crushed crackers, or even almond flour for a gluten-free option.

→ Can I make these patties ahead of time?

Yes! You can form the patties and refrigerate them for up to 24 hours before baking. Alternatively, bake them and store in an airtight container for up to 3 days.

→ How do I reheat the patties?

Reheat the patties in a preheated oven at 350°F for 10 minutes or until warmed through. This keeps them crispy. You can also reheat them in a skillet on the stovetop.

→ Can I freeze these patties?

Yes, you can freeze the patties after baking. Let them cool completely, then store in an airtight container or freezer bag. Reheat from frozen in the oven at 375°F until heated through.