👩🍳 Instructions
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1
Wash broccoli florets thoroughly. Bring a large pot of salted water to a boil. Add broccoli and blanch for 2-3 minutes until bright green and tender-crisp. Immediately drain and transfer to an ice bath to stop cooking. Drain very thoroughly and pat dry with paper towels.
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2
Transfer dried broccoli to a large mixing bowl. Use a fork or potato masher to mash the broccoli until chunky, not pureed.
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3
Add shredded cheddar cheese, beaten egg, all-purpose flour, 1/2 cup Panko breadcrumbs, onion powder, garlic powder, salt, and black pepper to the mashed broccoli. Mix until just combined.
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4
Lightly flour your hands. Take about 2-3 tablespoons of the mixture and form into patties, approximately 1/2 to 3/4 inch thick and 2-3 inches in diameter. Place on a plate or baking sheet.
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5
Heat 2-3 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering.
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6
Carefully place patties in the hot skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and crispy on the outside and heated through. Cook in batches if necessary.
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7
Transfer cooked patties to a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
💡 Notes
Ensure broccoli is very dry after blanching to prevent soggy patties. For added heat, include a pinch of red pepper flakes in the mixture. Patties can be baked at 400°F (200°C) for 15-20 minutes, flipping halfway, for a lighter option. Leftovers store well in the fridge for 3-4 days and can be reheated in a pan or air fryer for best crispiness. Patties can be frozen raw or cooked; freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
15g
Total Fat
18g
Saturated Fat
7g
Carbs
18g
Fiber
4g
Sugar
3g
Sodium
380mg
Cholesterol
50mg
