Broccoli Patties
on Nov 14, 2022, Updated Nov 02, 2023
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These broccoli patties are crispy on the outside and soft and tender on the inside. They freeze well and are a fun way to incorporate broccoli into a meal!
These patties come together in one bowl and can be baked, air-fried, or pan-fried for that crisp outer coating. They are great served on their own or with a sauce for dipping. These broccoli patties freeze beautifully and are great for packing in lunchboxes. I promise these crispy little patties won’t last long before they’re gone!
Table of Contents
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What You’ll Need
Here is what you’ll need to make these broccoli patties:
- Broccoli: Nutritional powerhouse rich in essential vitamins and minerals.
- Breadcrumbs: I like to use plain flavored panko breadcrumbs.
- Egg: Used as a binder to help hold these patties together.
- Cream Cheese: Used to add the main flavor to these patties. The cream cheese also helps with binding the patties together.
- Parmesan Cheese: For added cheesy flavor and taste to these patties.
- Onion Powder/Salt: For added flavor.
- Oil Spray: To spray on the patties to help them obtain that golden brown color.
Step By Step Instructions
- Add broccoli florets to a microwave-safe bowl with 2 tablespoons of water and microwave on high for 2-3 minutes, or until the broccoli is tender. You may also boil the broccoli in a small pot of boiling water for 3 minutes. Drain and finely chop into small pieces. I used kitchen scissors to finely chop the florets, but you may also use a food processor if you prefer smaller pieces.
- Add the breadcrumbs, cream cheese, parmesan cheese, egg, onion powder, and salt to the bowl with the broccoli. Mix until well combined.
- Scoop out 2 tablespoons of the mixture and form it into a patty shape.
- Dip the patty into more breadcrumbs to coat. Lightly press the breadcrumbs into the patty so that they stick.
- Place the coated patties on a parchment paper-lined pan and spray a generous amount of cooking oil on both sides. Do not skip spraying with oil because this is what helps the patties obtain that golden brown color.
- Oven Method: Bake the patties at 400 degrees F for 20-25 minutes or until golden, flipping halfway through. Air Fry Method: To air-fry, place the coated patties on an air-fryer tray and cook at 400 degrees F for 12-14 minutes or until golden, flipping halfway through. Pan-Fry Method: To pan fry, heat some oil in a pan on medium heat and pan fry each side for a few minutes until golden.
Ingredient Substitutions
- Eggs: I tested out this recipe without the egg and the patties came out very similar since the cream cheese also helps bind them together. They will be slightly softer when flipping, but will still hold together well once completely cooled, so the egg can be omitted!
- Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with almond flour.
- Cheeses: For a dairy-free version, substitute the cheeses for dairy-free parmesan and dairy-free cream cheese.
Storage Instructions
Once cooled, store the patties in an airtight container in the refrigerator for up to 3 days. To reheat, air fry on the reheat setting for a few minutes, or bake in the oven for a few minutes. To freeze, place the cooled patties in a freezer-safe Ziploc bag in an even layer and freeze for up to 3 months.
Recipe Notes
- Finely chop the broccoli so that there aren’t any large chunks in the patties and that they will hold together well. I used kitchen scissors to chop up the florets, but you can also use a food processor or blender to get smaller pieces.
- Make sure that your cream cheese is softened so that it is easier to mix the ingredients together.
- It helps to lightly wet your hands when forming the patties so that the mixture does not stick too much to your hands.
- Make sure not to skip spraying the patties with an oil spray if you are baking or pan frying as this is what helps the patties obtain a golden brown color and crisp coating.
- The added salt is optional and can be omitted. I usually like to add it in, but note that cream cheese and parmesan cheese also contain salt.
Here are some other lunch recipes you may like!
Broccoli Patties
These broccoli patties are crispy on the outside and soft and tender on the inside. They freeze well and are a fun way to incorporate broccoli into a meal!
Ingredients
- 2 cups finely chopped broccoli, (about 4 cups un-chopped florets)
- 4 oz creamcheese
- 1 egg
- ¼ cup grated parmesan cheese
- ½ cup panko breadcrumbs
- ½ tsp garlic powder
- ¼ tsp salt, (optional)
- cooking oil spray
Instructions
- Preheat the oven/air-fryer to 400 degrees F (204 degrees C).
- Add broccoli florets to a microwave-safe bowl with 2 tablespoons of water and microwave on high for 2-3 minutes, or until the broccoli is tender. You may also boil the broccoli in a small pot of boiling water for 3 minutes. Drain and finely chop into small pieces. I used kitchen scissors to finely chop the florets, but you may also use a food processor if you prefer smaller pieces.
- Add the breadcrumbs, cream cheese, parmesan cheese, egg, onion powder, and salt to the bowl with the broccoli. Mix until well combined.
- Scoop out 2 tablespoons of the mixture and form it into a patty shape.
- Dip the patty into more breadcrumbs to coat. Lightly press the breadcrumbs into the patty so that they stick.
- Place the coated patties on a parchment paper-lined pan and spray a generous amount of cooking oil on both sides. Do not skip spraying with oil because this is what helps the patties obtain that golden brown color.
- Oven Method: Bake the patties at 400 degrees F for 20-25 minutes or until golden, flipping halfway through. Air Fry Method: To air-fry, place the coated patties on an air-fryer tray and cook at 400 degrees F for 12-14 minutes or until golden, flipping halfway through. Pan-Fry Method: To pan fry, heat some oil in a pan on medium heat and pan fry each side for a few minutes until golden.
Notes
- Finely chop the broccoli so that there aren’t any large chunks in the patties and that they will hold together well. I used kitchen scissors to chop up the florets, but you can also use a food processor or blender to get smaller pieces.
- Make sure that your cream cheese is softened so that it is easier to mix the ingredients together.
- It helps to lightly wet your hands when forming the patties so that the mixture does not stick too much to your hands.
- Make sure not to skip spraying the patties with an oil spray if you are baking or pan frying as this is what helps the patties obtain a golden brown color and crisp coating.
- The added salt is optional and can be omitted. I usually like to add it in, but note that cream cheese and parmesan cheese also contain salt.
Nutrition
Calories: 39.38kcal, Carbohydrates: 3.91g, Protein: 3.34g, Fat: 1.22g, Saturated Fat: 0.55g, Polyunsaturated Fat: 0.17g, Monounsaturated Fat: 0.32g, Trans Fat: 0.002g, Cholesterol: 16.59mg, Sodium: 179.83mg, Potassium: 89.49mg, Fiber: 0.52g, Sugar: 0.95g, Vitamin A: 137.32IU, Vitamin C: 13.53mg, Calcium: 65.47mg, Iron: 0.33mg
Like this recipe? Rate and comment below!
Can I freeze them once cooked and for how long? Thanks!
Yes, these can be frozen in an airtight freezer safe container for up to 3 months😊
Can I form the patties and then cook them the next day? Just not sure if the crispiness will hold overnight in the fridge and reheated. Thanks!
Hi Anika! Yes, you can form them, store in the fridge in an airtight container, and cook them the next day. You can also fully cook and reheat in the air fryer for maintain crispiness😊
Can I use mozzarella?
Hi Tracey! Do you mean in place of the cream cheese or parmesan or both?