Whenever I find myself craving comfort food but still wanting to keep things on the lighter side, these broccoli cheese patties step up like an old friend who knows exactly what you need. They’re warm, cheesy, and crisp around the edges, while the inside stays soft with bits of tender broccoli. They remind me of family dinners when we’d all fight over who got the last cheesy bite. I like to think of these as the bridge between healthy eating and those moments when you just need something golden, savory, and completely satisfying. I’ll admit, I’ve made them more than once just so I could stack them up like pancakes and snack my way through a movie night. They’re also a clever way to sneak veggies into a picky eater’s plate—though honestly, no one has to know the secret ingredient is broccoli. What I love most is how versatile they are. You can serve them as a side dish, a meatless main, or even tuck them into a sandwich. They hit the sweet spot for anyone who’s searching for Low Carb Recipes, recipes low carb, Low carb recipes, broccoli and cheese recipes, low carb recipes easy, or Easy Low Carb Recipes. Basically, if you’re looking for low carb vegetarian recipes that taste indulgent but don’t weigh you down, you’ve just found your match.

1) Key Takeaways
2) Easy Broccoli Cheese Patties Recipe
3) Ingredients for Broccoli Cheese Patties
4) How to Make Broccoli Cheese Patties
5) Tips for Making Broccoli Cheese Patties
6) Making Broccoli Cheese Patties Ahead of Time
7) Storing Leftover Broccoli Cheese Patties
8) Try these Appetizers next!
9) Broccoli Cheese Patties
10) Nutrition

1) Key Takeaways

These patties bring broccoli and cheese together in a crisp bite.
They make a quick and family friendly appetizer or side.
They fit perfectly into low carb vegetarian recipes.
They freeze well and reheat without losing their texture.

2) Easy Broccoli Cheese Patties Recipe

I have a soft spot for recipes that balance comfort and health. Broccoli cheese patties hit that sweet spot every time. On days when I want to eat something golden and crisp but still keep things light, I turn to this recipe without a second thought. It gives me all the flavor of cheesy comfort food with less heaviness. That makes it one of my favorite low carb vegetarian recipes.

I remember the first time I made these for my family. I worried my kids would spot the broccoli and protest. Instead, they asked for seconds. That’s the magic of melted cheese mixed with tender broccoli. The edges crisp up nicely, and the centers stay soft. Every bite feels like a small victory for flavor and for balance.

They fit into busy routines. The ingredients are simple, the steps are quick, and the outcome looks like you’ve spent hours in the kitchen. For anyone searching for Low Carb Recipes, recipes low carb, or broccoli and cheese recipes, these patties check every box. They show how easy low carb recipes can still taste indulgent.

3) Ingredients for Broccoli Cheese Patties

Broccoli: Fresh florets give the best results. I chop them small so they mix well into the patties. Steaming them just enough keeps the texture soft but not mushy.

Cheddar Cheese: I like sharp cheddar for its strong flavor. The cheese melts and holds the patties together, adding that salty bite everyone loves.

Breadcrumbs: I use almond flour when I want to keep the recipe low carb. It adds body without overpowering the other flavors. Regular breadcrumbs work if that’s what you have.

Eggs: They bind everything into neat patties. Without eggs, the mixture won’t hold its shape. Two eggs usually do the job.

Onion: A small diced onion brings sweetness and depth. It balances the strong flavors of broccoli and cheese.

Garlic: Fresh garlic adds aroma and bite. A little goes a long way here. I always mince mine fine so it blends well.

Olive Oil: Just enough oil helps the patties crisp up when frying. It adds richness without making them heavy.

4) How to Make Broccoli Cheese Patties

Step 1. Steam or boil the broccoli until just tender. Drain well and chop into fine bits. This keeps the patties from becoming soggy.

Step 2. Mix broccoli, cheese, almond flour or breadcrumbs, eggs, onion, and garlic in a bowl. Add salt and pepper to taste. Stir until everything looks evenly combined.

Step 3. Shape the mixture into patties. Press them firmly so they don’t fall apart when cooking. Aim for even size so they cook at the same rate.

Step 4. Heat oil in a skillet on medium. Cook each patty for three to four minutes per side. You want them golden on the outside and warmed through inside.

Step 5. Place them on a paper towel to blot extra oil. Serve warm as a snack, side dish, or tucked into a sandwich. That first crisp bite is always the best part.

5) Tips for Making Broccoli Cheese Patties

Dry broccoli is key. After steaming, I press it lightly with a towel. Too much water will make the patties fall apart. This one step changes everything.

I find mixing with my hands works better than a spoon. It helps me feel if the mixture needs more flour or another egg. It’s a small trick, but it gives me better control.

Cheese choice changes the flavor. Cheddar is classic, but mozzarella gives a softer taste. Pepper jack brings a little kick. Each version feels fresh even when you use the same recipe base.

6) Making Broccoli Cheese Patties Ahead of Time

I like recipes that save me work later. These patties freeze well, and that makes them handy for busy weeks. I shape them and freeze on a tray, then store in a bag once solid. When I need them, I fry them straight from frozen. They taste almost the same as fresh.

Another way is to cook them halfway, let them cool, and then chill them. When I reheat, they crisp up again without turning too dark. This works when I plan for a party and don’t want last minute stress.

Keeping patties ready means I can build meals faster. I add them to salads, tuck them into wraps, or stack them like mini burgers. They make my low carb vegetarian recipes more flexible and less time bound.

7) Storing Leftover Broccoli Cheese Patties

I store leftovers in a sealed container in the fridge. They last three to four days this way. I don’t stack them directly. I place parchment between layers so they don’t stick.

Reheating works best in a skillet or the oven. A microwave softens the crust, and I like mine crisp. A few minutes in a pan brings them back to life with that golden crunch.

If I have too many, I freeze them. I wrap them one by one so they don’t clump together. It gives me quick snacks later that still taste homemade.

8) Try these Appetizers next!

9) Broccoli Cheese Patties