Broccoli and Cheese Patties

Broccoli and Cheese Patties are bite-size pieces of broccoli mixed with a little egg, some grated parmesan, and pecorino cheeses then shaped into these little round patties (like burger-size), coated with breadcrumbs and gently fried until golden brown.  These fritters are SO good, you won’t need to serve these little broccoli and cheese patties with any sauce or anything.  They are perfect just by themselves!  Trust me.

 

 

 

I was planning to serve them as a side dish for dinner. But the aroma that permeated throughout the house was so addicting. They never made it to the table.

Everyone kept walking by me (and as if I didn’t notice…) while I was frying them, and decided to take one, then another, and then another as they were so innocently sitting there draining on paper towels.

They couldn’t help themselves, and quite frankly, neither could I.  They were so tasty and delicious, they were gone in minutes before dinner was on the table.  And, as you now know, I served dinner without them!

Oh well, I guess I can always make another batch of these Broccoli and Cheese Patties tomorrow.

Try them!  Broccoli and Cheese Patties are great to serve as appetizers on game-nights too!

ENJOY!!

 

 

*Follow along below or you can jump down to the bottom for our full recipe card.

Ingredients needed for Broccoli and Cheese Patties:

• 1 medium-size fresh broccoli  (cleaned,  about 4 to 5 cups)

• 2 garlic cloves- minced (or 1/2 tsp. garlic powder)

• 3 eggs – beaten

• 1/8 tsp. cayenne pepper

• 1/8 tsp. salt

• 1/2 cup shredded mozzarella

• 5 Tbsp. grated Pecorino Romano cheese

• 2 Tbsp. grated Parmesan cheese

• 2 cups plain breadcrumbs

• 1/2 cup oil to fry ( vegetable or olive oil)

 

DIRECTIONS:

1.  Wash and rinse broccoli in cold water.  Peel away the skins from the large stems.
Cut into large chunks.

2.  Place broccoli into a medium-size pot filled with 1 inch of water.  Cover and simmer for 3 to 5 minutes.  The color of broccoli should appear bright green. Carefully drain the water from the pot and return the pot to the stove. Cover and allow the broccoli to steam for about 5 minutes until tender.

3.  Transfer the broccoli to a cutting board or mixing bowl and chop broccoli into tiny, bite-size pieces. Then transfer the chopped broccoli to a large mixing bowl.  Set aside.

4.  In a second small bowl.  Beat eggs with a fork.  Add in the garlic, cayenne pepper, and salt. Pour the egg mixture into the chopped broccoli.  Add shredded mozzarella, pecorino, and Parmigiano cheeses.  Stir and mix all together until the mixture is well combined.

5.  NEXT, place 2 cups of breadcrumbs into a small bowl or plate.  Using your hands, take about 1/3 cup of the broccoli mixture and shape into a burger-size patty. ( If the mixture is still too loose, you may need to add more cheese to help hold it together.) Gently coat both sides with breadcrumbs.  Place them onto a plate nearby.  Continue until all the broccoli patties have been made.

6.  In a large-size skillet or cast iron pan, heat oil on medium heat.
Carefully add broccoli cakes to the skillet, about 4 at a time.  Fry until crisp on both sides, about 2 to 3 minutes per side.

 

 

 

7.  Finally, allow them to drain well on paper towels.

 

8.  If you are not serving them immediately, cover with foil wrap to keep warm.  To reheat them, remove the paper towels and discard them.  Then transfer the patties onto a baking sheet and place them into an oven set at 250 degrees for about 10 minutes before serving.

Yields: 13 broccoli and cheese patties

 

 

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MORE TASTY APPETIZERS! 

• Spinach and Kale Bites

• Cheesy Rice Balls with Peas

• Parmesan Pastry Pups

• Potato Skin Bites

• Cold Spinach Dip

• Italian Rice Balls

• Mozzarella in Carrozza 

• Easy Fried Ravioli

• Artichoke Heart Fritters

 

Yield: 13 patties

Broccoli and Cheese Patties

Print

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 medium-size fresh broccoli (cleaned, about 4 to 5 cups)
• 2 garlic cloves- minced (or 1/2 tsp. garlic powder)
• 3 eggs - beaten
• 1/8 tsp. cayenne pepper
• 1/8 tsp. salt
• 1/2 cup shredded mozzarella
• 5 Tbsp. grated Pecorino Romano cheese
• 2 Tbsp. grated Parmesan cheese
• 2 cups plain breadcrumbs
• 1/2 cup oil to fry ( vegetable or olive oil)

Instructions

1. Wash and rinse broccoli in cold water. Peel away the skins from the large stems.
2. Cut into large chunks.
3. Place broccoli into a medium-size pot filled with 1 inch of water. Cover and simmer for 3 to 5 minutes. The color of broccoli should appear bright green. Carefully drain the water from the pot and return the pot to the stove. Cover and allow the broccoli to steam for about 5 minutes until tender.
4. Transfer the broccoli to a cutting board or mixing bowl and chop broccoli into tiny, bite-size pieces. Then transfer the chopped broccoli to a large mixing bowl. Set aside.
5. In a second small bowl. Beat eggs with a fork. Add in the garlic, cayenne pepper, and salt. Pour the egg mixture into the chopped broccoli. Add shredded mozzarella, pecorino, and Parmigiano cheeses. Stir and mix all together until the mixture is well combined.
6. NEXT, place 2 cups of breadcrumbs into a small bowl or plate. Using your hands, take about 1/3 cup of the broccoli mixture and shape into a burger-size patty. ( If the mixture is still too loose, you may need to add more cheese to help hold it together.) Gently coat both sides with breadcrumbs. Place them onto a plate nearby. Continue until all the broccoli patties have been made.
7. In a large-size skillet or cast iron pan, heat oil on medium heat.
8. Carefully add broccoli cakes to the skillet, about 4 at a time. Fry until crisp on both sides, about 2 to 3 minutes per side.
9. Allow them to drain well on paper towels. Serve warm.
10. Yields: about 13 broccoli and cheese patties

Notes

If you are not serving them immediately, cover with foil wrap to keep warm. To reheat them, remove the paper towels and discard them. Then transfer the broccoli and cheese patties onto a baking sheet and place them into an oven set at 250 degrees for about 10 minutes before serving

 

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