The other day, I was trying to get these Baked Cheese Broccoli Patties sorted, and I swear, the broccoli water incident nearly claimed my favorite dishtowel. You know the one, the faded blue one with the questionable stain that used to be plum jam, a casualty of a jam-making day that went sideways faster than you can say lid.
So, I’m squeezing this defrosted broccoli in a towel – a technique that feels medieval, frankly – and a rogue spray of green water shot out, hitting the cupboard, the backsplash, and landing right in my coffee. Didn’t even flinch. Just wiped it down with that same dishtowel and kept going. That’s how it is in this kitchen. Messy, surprising, but ultimately, we get there. These Baked Cheese Broccoli Patties are worth a little splash.
Why You’ll Love These Baked Cheese & Broccoli Patties
These aren’t your grandma’s bland veggie cakes. And trust me, mine made a questionable prune cake. These Baked Cheese Broccoli Patties are genuinely satisfying. They’ve got a good chew from the panko and a serious hit of cheesy goodness.
They handle well. No crumbling disasters here. You can grab them with your hands. Perfect for a busy weeknight. Or when the grandkids descend like a pack of unsupervised locusts. These broccoli patties are a reliable option.
Ingredients for Baked Cheese & Broccoli Patties
Dry Ingredients
- Vegetable oil (or olive oil, or coconut oil – whatever’s handy)
- Panko breadcrumbs
- Salt
- Pepper
Wet Ingredients
- Garlic cloves, minced
- Onion, chopped
- Frozen broccoli, defrosted
- Eggs, beaten
For the Cheese Zing
- Sharp cheddar cheese, shredded
- Parmesan cheese, grated
How to Make Baked Cheese & Broccoli Patties
Step 1: Get Your Aromatics Going
First things first, preheat that oven. Four hundred degrees Fahrenheit. Line a baking sheet with aluminum foil and give it a light greasing. It saves on scrubbing later, a win-win.
Grab a small pan. Get the oil hot over medium heat. Toss in the minced garlic and the chopped onion. A pinch of salt and pepper goes in now. Sauté these until they’re looking tender, smelling good. Then, set them aside to cool down a bit. Don’t rush this.
Step 2: Broccoli Prep and Combining
Now, the broccoli. Take your defrosted, drained broccoli. Put it in a clean kitchen towel. Squeeze out every last drop of moisture you can. Seriously, wring it out. This step is key to avoiding soggy patties.
Dump that squeezed broccoli into a big bowl. Add the cooled onion and garlic mixture. Give it a gentle mix. You don’t want to mash it all up. Keep some texture.
Step 3: The Binding and Flavor
To that same bowl, dump in the panko breadcrumbs. Follow with the shredded sharp cheddar cheese and the grated Parmesan. Crack in the beaten eggs. Another pinch of salt and pepper, if you think it needs it.
Mix everything together until it’s just combined. Don’t overmix. You’re aiming for a cohesive mixture that you can actually form into patties. These Baked Cheese Broccoli Patties are almost ready for the oven.
Step 4: Forming and Baking
Start forming the mixture. Roll it between your hands into patties about half an inch thick. Don’t make them too big or too thin. Place them onto the prepared baking sheet.
Shove them into that preheated oven. Bake for fifteen minutes. Then, flip them over. Give them another fifteen minutes, or until they look gloriously browned and a little crispy around the edges. That’s when you know your Baked Cheese Broccoli Patties are done.
Tips for Perfect Patties Every Time
Make sure you really squeeze the water out of the broccoli. I mean, get it as dry as you possibly can. Extra moisture is the enemy of a good, firm patty. It can lead to a mushy interior.
Don’t overcrowd the baking sheet. Give the Baked Cheese Broccoli Patties some space. They need air circulation to get that nice browning and slight crisp.
If you want to skip the flipping, you can try using a non-stick baking mat. It helps prevent sticking and can ensure a more even cook. Trust me, not having to flip saves time and effort. Especially when you have a sink full of dishes already.
Serving Suggestions and Variations
These Baked Cheese Broccoli Patties are great on their own as a quick snack. They’re also good alongside a main dish. Think of them as a side dish that doesn’t feel like an afterthought.
You can easily swap out the cheeses. Gruyere or Monterey Jack would be fantastic additions to your cheese patties. If you’re feeling adventurous, a pinch of red pepper flakes adds a nice kick.
For a more substantial meal, serve them on a bun like a burger. Add some lettuce and tomato. They work well in bento boxes or as part of a packed lunch.
Looking for more ways to jazz up simple dishes? Check out these Baked Cheese Broccoli Patties tips and variations. For deeper dives into nutrition, you can explore the health benefits of Baked Cheese Broccoli Patties.
That’s it. Hope you make a batch soon. Let me know how they turn out. From our oven to yours.
Frequently Asked Questions
What is the best way to store leftover Baked Cheese Broccoli Patties?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or a regular oven for best results to regain some crispness.
Can I make these Baked Cheese Broccoli Patties ahead of time?
Yes, you can form the patties and refrigerate them on a baking sheet lined with parchment paper for up to 24 hours before baking. You can also freeze them.
Are these Baked Cheese Broccoli Patties suitable for vegetarians?
Yes, these Baked Cheese Broccoli Patties are vegetarian. They do not contain any meat products.
Can I use fresh broccoli instead of frozen?
Absolutely. If using fresh broccoli, you’ll need about 1.5 pounds. Chop it finely and steam or boil it until tender, then drain very well and proceed with squeezing out the excess moisture.
How do I prevent the patties from falling apart?
Ensure you squeeze out as much moisture from the broccoli as possible. Also, don’t make the patties too large or too thin.
Baked Cheese & Broccoli Patties
Ingredients
- 2 teaspoons vegetable oil sub olive or coconut oil
- 2 garlic cloves minced
- 0.5 onion chopped
- 12 ounce frozen broccoli defrosted
- 0.75 cup panko breadcrumbs
- 0.5 cup sharp cheddar cheese
- 0.33 cup parmesan cheese
- 2 eggs beaten
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees and lightly grease a baking sheet lined with aluminum foil.
- Heat the oil in a small pan over medium heat, add the garlic and onions, season with salt and pepper, and sauté until tender; set aside to cool.
- Wrap the defrosted broccoli in a kitchen towel and squeeze out the extra moisture, then add to a large bowl with the sautéed onion and garlic mixture.
- Add the panko, cheeses, beaten eggs, and salt/pepper to the bowl and mix until combined.
- Form the mixture into patties and place them on the prepared baking sheet.
- Bake for 15 minutes, then flip and bake for another 15 minutes or until browned and crispy.