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Say hello to a delightful recipe that’s designed to win over even the pickiest eaters – Broccoli Cheddar Patties! These flavorful bites pack the goodness of nutrient-rich broccoli and the irresistible allure of cheese. Get ready to serve up a kid-friendly dish that transforms vegetables into a scrumptious and nutritious recipe your children will happily devour.
I’m an obsessive magazine reader. In fact, my constant jones for magazines is almost as bad as my lifelong addiction to cookbooks. At any given time you can find at least a dozen magazines, just within reaching distance, piled high on my night table. One of my favorites is Los Angeles Magazine and when their Farmer’s Market edition arrived in the mail this month, I was like a baby being given a huge piece of candy.
One of the best articles in the issue was an apples to apples comparison (no pun intended) of shopping at an everyday chain grocer, an upscale chain grocer and a farmers’ market for the same amount of vegetables for a roast vegetable dish. The goal of the experiment was to see not only which vegetables cost the least, but also tasted the best.
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It probably comes as no surprise to you that I wouldn’t have written this post unless the farmers’ market was the hands down winner! It won handily, for both cost and flavor! That made me especially happy since I frequently confront the misperception that farmers’ markets are more expensive than super markets.
At this time of year when you can easily find things like potatoes, broccoli and cheese to make this delicious side dish, I hope you can find them where you’re able to get the freshest produce possible!
Broccoli Cheddar Patties
Ingredients
- 1 russet potato, peeled and cubed
- 1 cup broccoli florets
- 1/2 cup cheddar cheese, shredded
- 3 tablespoons panko or bread crumbs
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 cup panko or bread crumbs
- 1 tablespoon vegetable or canola oil
Instructions
- Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes.
- Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from the pot and allow them to cool.
- Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
- Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
- Place the remaining 1/2 cup of panko in a separate bowl
- Using an ice cream scoop or 2 tablespoon measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.
- Heat 1 tablespoon of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.
- Pan-fry for 3-4 minutes on each side until golden.
- To Freeze: After Step 6, place the patties on a baking sheet and freeze for one hour. Transfer the patties to zipper bags and label. Defrost when ready to use and cook following step #7.
Making them as we speak,,,, I was out of bread crumbs so I toasted up a bunch of bread ends and ran them through the food processor hope they work just as good.
Awesome writing would love to see more from you
i have found that a great way to mince up the broccoli for these kinds of recipes it to just use a box grater and grate the broccoli florets. then you actually don’t even need to pre-cook them, the bits are small enough to cook in the frying pan.
Yes, you can use vegan cheese or you can leave it out.
can i omit the cheese. My daughter has a dairy allergy… we use vegan gourmet cheese for pizzas but it is highly processed, so i dont like to use it often. thanks!
So happy, mozzarella is a great idea!
I just made these delicious. I tweaked it a little I happen to have mozzerella cheese on hand so I used that instead. They turned out delicious. I think my kids are going to love them.
Interesting. Will definitely try this one. My boy also loves your Broccoli and Carrot Orzo recipe. I make that once in a while, especially in a pinch since it’s so easy.
Oh, do those look yummy! These will definitely be on our menu this week. All of my daughter’s favorite veggies too!
You can also take 1 tbsp of flax seeds and puree it with 2-3 tbsp of water to make a puree that replicates beaten egg. I haven’t tried it in this recipe, but it’s worth a shot.
I would also love a recommendation for egg replacement- we have an egg allergy in our house as well
I have a child with an egg allergy but would love to try this recipe…any suggestions for an egg replacement?
Wow!!!
Looks delicious and tasty.. I am making this today for sure.
I have all the ingredients on hand! Will try these tonight. Thanks so much!
These look like a good way to get my kid to eat broccoli, something her normally wont touch.
Perfect! I was just looking online to see what I could cook for dinner tonight and I just happen to have all of these ingredients in the house! Thank you!