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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.
Yes! If you look at the bottom of the recipe directions there is instructions for freezing! I changed it to say, “To Freeze” so it is easier to see! 🙂 Freeze them in a single layer on a baking sheet for 1 hour (until they are frozen through) then transfer to a zippered baggie or other freezer appropriate container. When ready to cook the, defrost (I like to let them defrost in the fridge. If you put them in there in the morning they should be ready by dinner time) and cook according to the recipe directions!
Can i freeze these before frying stage?
Amazing! I just made these and they taste SO good! Even the picky eater of the family likes it 🙂 just add a little salt when they’re done and they taste like sonic’s cheesy tots
Amazing! I just made these and they taste so good! Even the picky eater of the family likes them 🙂
Hi there…,first just want to say thank you for sharing this receipe. I just try it and it was delicious! But i added salmon and turn out perfect 🙂 It’s easy to make and i think it’s something that everyone would love,
I bet rice would work! Give it a try and let me know how it comes out!
Can I replace the potato with rice? or add rice? This recipe reminds me of my Grandma’s “Green Rice”… It would be fun to eat it in patty form 🙂
What a great recipe. Never witten a review before but you can’t go wrong with this one. I am making this right now as an appetizer for a get together tonight! YUM!
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I haven’t tried baking them, but if I were I would do 350 for probably 15 minutes!
Can you bake these? What time and temperature? I’m really excited to try this recipe!!
My one year old triplets love these- I don’t have alot of time and this is perfect-easy, quick, and I can make them ahead and freeze them! Thank you:)
My daughter (just turned 1) generally eats whatever I give her- with the exception of broccoli. For some reason, she shoves it away every time. But she just devoured these! Thanks.
Just made for lunch today for me and my girls (3 1/2 & 2). They are so yummy! My 3 1/2 year old ate hers and also helped me do the panko breading. My 2 year old was being a picky pants, so no go. I will definately try these again, especially if I EVER have leftover mashed potatoes. 🙂
Had these for dinner last night with corn on the cob on the side. They were all devoured in minutes. Fantastic.
Just made these for lunch for my 16 month old daughter. She didn’t want them at all. But I have a feeling she wasn’t very hungry. Will save for dinner tonight and try again. I thought they were yummy. I did only get 9 1/2 out of this though, not 12. And that was using an ice cream scoop that wasn’t completely full.