When I first tried making these broccoli cheese patties, I wasn’t sure if my family would go for them. But the moment I pulled that first batch out of the pan—crispy, golden edges with gooey melted cheese inside—they disappeared faster than I could plate them. They taste like comfort food with a healthy twist, which makes them one of my favorite low carb vegetarian recipes. I like to think of this dish as the bridge between indulgence and balance. Broccoli and cheese recipes always win hearts, but when you shape them into little patties, they suddenly feel playful and fun. My kids call them ‘green nuggets,’ and honestly, I don’t correct them because they happily eat every bite. Over the years, I’ve tested lots of easy low carb recipes, and these patties keep coming back into rotation. They’re quick to throw together on a busy weeknight, and they fit neatly into the world of low carb recipes easy enough for beginners. If you’ve ever loved Easy Broccoli And Cheese Soup, you’ll see familiar flavors here—just packed into a crispy little snack. These are the kind of easy low carb recipes we all need: reliable, simple, and surprisingly satisfying.

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 Appetizer next!
9) Broccoli Cheese Patties
10) Nutrition

1) Key Takeaways

Broccoli cheese patties bring comfort food flavor with a healthy twist.
They fit neatly into low carb vegetarian recipes for everyday cooking.
Kids and adults love them for their crispy edges and cheesy center.
They’re quick to prepare, and the flavor is familiar yet playful.

2) Easy Broccoli Cheese Patties Recipe

I’ve cooked a lot of things in my kitchen, but nothing gets gobbled up faster than these patties. They come together in minutes, and they always earn a smile. The mix of broccoli and melted cheese feels like comfort but leans toward balance. When you’re looking for low carb vegetarian recipes, these stand out. They let you enjoy that cheesy pull without the carb overload.

They’re as quick to make as they are to eat. Chop the broccoli, stir it in a bowl with a few ingredients, and shape. Fry them until golden, and you’ll wonder why you never made them sooner. For me, recipes like this are the kind I keep coming back to. They’re reliable and simple, and they give me that peace of mind when the day feels rushed.

And here’s the part I love: these patties don’t need fancy tricks. They lean on real flavors that work. They remind me of the easy broccoli and cheese soup I used to make on winter nights, only now in a handheld form. And if you’ve searched for easy low carb recipes, you’ll notice this one fits perfectly.

3) Ingredients for Broccoli Cheese Patties

Cooked Broccoli: Finely chopped, this becomes the heart of the recipe. I like mine soft but not mushy, with enough bite to hold texture. It carries the green freshness that makes each patty feel light.

Shredded Cheddar Cheese: Melted cheddar gives that gooey pull when you break the patties open. It clings to the broccoli and creates that comfort food moment.

Grated Parmesan Cheese: The sharp flavor of Parmesan balances the mild cheddar. I sprinkle a little extra in the mix for depth.

Eggs: Lightly beaten, eggs hold everything together. They’re the quiet glue in the recipe that never asks for attention.

Breadcrumbs or Almond Flour: I like using almond flour when I want to keep them low carb. Either way, they add body and a bit of crunch.

Garlic Powder: Just a hint, but it makes the flavor fuller. Garlic lifts the broccoli and cheese so they taste bigger than they are.

Salt and Pepper: Simple seasoning, but when used right, they make all the difference. I go easy on the salt since the cheeses carry plenty.

Olive Oil: This is for frying the patties to a crisp edge. I love the way the smell fills my kitchen while they cook.

4) How to Make Broccoli Cheese Patties

Step 1: Chop the broccoli into small pieces and let it cool. I’ve learned that chopping too coarsely makes the patties fall apart, so smaller is better.

Step 2: In a large bowl, stir together broccoli, cheddar, Parmesan, eggs, and your chosen crumbs. Mix until it feels like the ingredients are sticking together.

Step 3: Add garlic powder, salt, and pepper. Taste the mix lightly if you want—it helps to check seasoning before cooking.

Step 4: Shape the mix into patties. Don’t worry if they look rustic. Once they hit the skillet, they come together.

Step 5: Heat olive oil in a skillet over medium heat. Fry each patty for three to four minutes per side. You’ll see the edges turn golden and crisp.

Step 6: Serve warm. I like them with a dollop of sour cream or a spoonful of marinara sauce.

5) Tips for Making Broccoli Cheese Patties

Start with broccoli that isn’t watery. If it’s too wet, the patties won’t hold. I sometimes pat mine dry with a towel. It keeps them firm and easy to shape.

Use fresh cheese when you can. Pre-shredded works in a pinch, but I find the flavor sharper and cleaner when I shred it myself. That little effort pays off.

Cook in batches. Overcrowding the pan drops the heat, and patties end up soggy instead of crisp. I’d rather fry fewer at once and get that nice crunch. These little changes make low carb recipes easy and dependable.

6) Making Broccoli Cheese Patties Ahead of Time

I often prep the mix earlier in the day. I shape the patties, lay them on a tray, and tuck them into the fridge. By dinner, they’re ready to fry. It saves time when I’m juggling too many things at once.

You can even freeze them uncooked. Place them flat on a sheet until solid, then stack them with parchment in a container. When you need them, fry straight from frozen. They take a few extra minutes, but they taste just as good.

For me, this method keeps low carb vegetarian recipes flexible. It helps me plan without feeling tied to the kitchen all day. It’s cooking that fits life, not the other way around.

7) Storing Leftover Broccoli Cheese Patties

If you end up with leftovers, store them in a sealed container in the fridge. They stay good for about three days. When reheating, I prefer the oven over the microwave. It brings back the crispness that I love.

You can also pop them into an air fryer for a few minutes. They come out nearly as crisp as the first day. That’s my trick when I want them quick.

These patties keep well, and they fit into easy low carb recipes that don’t lose flavor the next day. That’s what makes them worth making in bigger batches.

8) Try these Appetizer next!

9) Broccoli Cheese Patties