Ingredients
Equipment
Method
Steam and chop the broccoli
- Steam the broccoli florets until tender, about 8–10 minutes, then drain well. Chop very finely so you can see small broccoli pieces in the patties.
Mix the patty batter
- In a large bowl, mix the chopped broccoli with the eggs, shredded cheddar, flour or breadcrumbs, minced garlic, chopped green onions, salt, and black pepper until combined. The mixture should hold its shape when pressed together.
Pan-fry until crisp
- Heat the olive oil in a large skillet over medium-high heat until shimmering. The oil should sizzle gently when a small bit of mixture is added.
Shape patties
- Form the mixture into patties, keeping them roughly even in thickness for consistent browning. Set them aside briefly while you cook the first batch.
Cook first side
- Add patties to the hot skillet in batches and cook for 3–4 minutes on the first side. Cook until deeply golden with crisp edges and visible broccoli flecks.
Cook second side
- Flip the patties and cook for 3–4 minutes more. Fry until the second side is also deeply golden and the centers look set.
Drain and serve
- Transfer patties to paper towels to drain, about 1–2 minutes. Serve hot with sour cream and hot sauce on the side.
Notes
For the crispest patties, drain the steamed broccoli thoroughly and chop it very finely so excess moisture doesn’t cause soft centers. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or air fryer to re-crisp. Freezing is not recommended because broccoli texture can soften after thawing. For a dietary swap, use gluten-free breadcrumbs or a gluten-free 1:1 flour blend to keep the patty structure.