These broccoli cheddar patties came about one weeknight when I was running around frantically making dinner with random ingredients we had in our fridge.
Well, some sort of magic must have happened fueled by desperation because these broccoli fritters were the kind of hearty comforting dinner… but with broccoli.
Gooey cheesy goodness? Check. Naturally I made them again because we couldn’t get enough.
Broccoli patties are always a good idea but, you cam also make these into tots or smaller shapes for younger kids.
Ingredients to make these fritters:
- coconut oil
- broccoli, chopped really small
- cheddar cheese, shredded
- Parmesan cheese, grated
- sea salt
- garlic powder
- egg
- arrowroot flour
How to make Broccoli Patties:
Prep the broccoli
Chop the broccoli in small-ish pieces. The first time I made these I was a bit in a rush and had some bigger pieces and that’s totally okay. The patties still held together. I just like smaller pieces 🙂
Place the broccoli pieces in a large pan over medium heat with coconut oil. Cook for 5 – 7 minutes (mine took 7) until they just begin to brown.
Combine the ingredients
In a large bowl combine the cheeses, sea salt, and garlic powder. Add the broccoli and egg to the bowl and mix to combine.
Finally, sprinkle the arrowroot flour over the whole mixture and then mix it all up to be completely blended. This step is optional. I think the cheese will hold everything together without it, I just like the extra assurance of some starch in there.
Set aside for 5 minutes. I find when you let things sit for a bit, it helps it bind together, especially in these patty type of recipes!
Fry the patties
Now, after the patty mixture has rested, wipe out your pan that you used to cook your broccoli. Add a couple more tablespoons of coconut oil for frying the patties. Turn it on medium high heat and allow the oil to get hot.
With your hand, form a ball (a little smaller than a tennis ball) of the mixture. Place the ball in the oil, wait a minute, then use the back of the spatula to press it down gently. Cook for about 1 – 2 minutes, then gently flip. Cook the opposite side for another minute or two.
Place on a plate lined with a paper towel to absorb any excess oil.
Variations of this recipe:
Add meat. Try adding some cooked ground beef, crumbled bacon, shredded chicken, or sausage bites to the patty mixture before you pack them into balls. It really adds a whole new element to it!
Switch the cheese. Try switching up the shredded cheese you use! Gruyere cheese would be amazing!!
More easy dinner recipes to try:
- Pan Fried Gorgonzola Gnocchi
- Sweet Potato Pizza Bites
- Cauliflower Crust Pizza
- Low Carb Cauliflower Flatbread
- Easy + Creamy Chicken Marsala
Recipe
Broccoli Cheddar Patties
Broccoli cheddar patties are deliciously cheesy, kid-friendly, and easy to make! They’re the perfect low carb & gluten free weeknight dinner!
Ingredients
- 2 tablespoons refined coconut oil
- 2 heads broccoli, chopped really small
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 egg
- 1 tablespoon arrowroot flour (optional)
- 2 tablespoons refined coconut oil, for frying the patties
- 1 ripe avocado, smashed for topping
- handful cilantro
Instructions
- Chop the broccoli in small-ish pieces, a bit smaller than your normal florets.
- Place the broccoli pieces in a large pan over medium heat with coconut oil. Cook for 5 – 7 minutes (mine took 7) until they just begin to brown.
- In a large bowl combine the cheeses, sea salt, and garlic powder.
- Add the broccoli and egg to the bowl and mix to combine.
- Sprinkle the arrowroot flour over the whole mixture and then mix it all up to be completely blended.
- Set aside for 15 minutes. This will help the mixture bind together.
- While your patty mixture is resting, smash your avocado.
- After the patty mixture has rested, wipe out your pan that you used to cook your broccoli. Add a couple more tablespoons of coconut oil for frying the patties. Turn it on medium high heat and allow the oil to get hot.
- With your hand, form a ball (a little smaller than a tennis ball) of the mixture.
- Place the ball in the oil for about 30 seconds to a minute. Then, use the back of the spatula to press it down gently. Cook for about 1 – 2 minutes, then gently flip. Cook the opposite side for another minute or two until golden brown.
- Place on a plate lined with a paper towel to absorb any excess oil.
- Top each patty with some avocado yumminess and cilantro for garnish!
Enjoy!! xo
I made these last night and they were absolutely delicious! I used a little almond flour instead of the arrowroot. Do you have the nutritional info on these?
I’m so glad you loved them!! I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
These are so easy and delicious! I used almond flour instead of arrowroot, and worked perfectly. The second time I made them I added in some diced onion which was also really good.
Awesome! I’m so happy you enjoyed! The onion addition sounds delish!! xo