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Broccoli & Cheese Patties

November 28, 2011

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.

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!

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Broccoli & Cheese Patties  (Makes 12 Patties)

  • Prep Time:20 minutes,
  • Cook Time: 16 minutes,
  • Total Time: 35 minutes,

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 salt
  • 1 large egg
  • 1/8 teaspoons garlic powder
  • 1/8 teaspoons onion powder
  • 1/2 cup panko or bread crumbs
  • 1 tablespoon canola or vegetable oil

Preparation

  1. 1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 

  2. 2. 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 pot and allow them to cool.
  3. 3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.
  4. 4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.
  5. 5. Place the remaining 1/2 cup of panko in a separate bowl.
  6. 6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.*
  7. 7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.
  8. 8. Pan-fry for 3-4 minutes on each side until golden.
  9. 9. Serve with ketchup or any favorite dipping sauce.
  10. To Freeze: After Step 6, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.
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Comments






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  1. ANN NGUYEN

    February 21, 2013 at 3:17 am

    Reply

    Do you think The eggs can cook through ?just worry for my 14 months toodler if the egg not cook well
    Thanks

    • catherine

      February 21, 2013 at 11:41 am

      Reply

      Yes, the egg cooks through!

  2. erica90250

    February 20, 2013 at 12:39 pm

    Reply

    Thank you Catherine! My 2 & 4 year old boys love these patties! Even the husband ate a few :)

  3. Uma

    February 5, 2013 at 11:36 pm

    Reply

    Very nice collection of recipes

  4. Dottie

    January 4, 2013 at 11:15 am

    Reply

    I would like to join your mailings. Thank You!

  5. Pingback: Green smoothie, pizza, broccoli patties, etc | Mom's Quest

  6. Carrie

    December 10, 2012 at 10:16 am

    Reply

    Can you freeze them after the final step? We had leftovers and I wanted to see if you had tried it that way?

    • catherine

      December 10, 2012 at 12:48 pm

      Reply

      I haven’t frozen them after baking, but I’m sure that would be okay!

      • Jess

        February 11, 2013 at 12:24 pm

        Reply

        Could these be baked instead of pan fried? This looks like a great way to get my boy to eat some broccoli!

  7. Danielle Z.

    November 19, 2012 at 3:41 pm

    Reply

    My son is allergic to egg. Do you recommend replacing it with something specific? Can’t wait to try these :)

    • catherine

      November 19, 2012 at 4:10 pm

      Reply

      I haven’t tried an egg replacer in this recipe. The egg holds it all together so I bet 1 tablespoon of ground flax mixed with 3 tablespoons of water would work!

  8. Kim H.

    November 5, 2012 at 5:20 pm

    Reply

    Thanks so much for this recipe! These were soooo good, my husband and I finished the last batch before the kids even got to try any. Whoops. I’m making them again tonight and promise not to eat them all this time. (BTW – found you on Pinterest). Thanks again!

  9. Nancy

    October 25, 2012 at 2:11 pm

    Reply

    Can i freeze these before frying stage?

    • catherine

      October 25, 2012 at 2:41 pm

      Reply

      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!

      • Nancy

        October 25, 2012 at 3:11 pm

        Reply

        oop’s Thank you very much:)

  10. tori carson

    October 22, 2012 at 5:09 pm

    Reply

    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

  11. tori carson

    October 22, 2012 at 5:06 pm

    Reply

    Amazing! I just made these and they taste so good! Even the picky eater of the family likes them :)

  12. Cynthia

    October 12, 2012 at 12:50 pm

    Reply

    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,

  13. Caiti L.

    October 1, 2012 at 12:09 pm

    Reply

    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 :)

    • catherine

      October 1, 2012 at 12:11 pm

      Reply

      I bet rice would work! Give it a try and let me know how it comes out!

  14. Vari

    September 8, 2012 at 3:44 pm

    Reply

    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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  16. Jenn Harms

    August 21, 2012 at 10:31 am

    Reply

    Can you bake these? What time and temperature? I’m really excited to try this recipe!!

    • catherine

      August 21, 2012 at 11:14 am

      Reply

      I haven’t tried baking them, but if I were I would do 350 for probably 15 minutes!

      • dina

        September 8, 2012 at 8:11 am

        Reply

        can i refrigerate the mixture….i made too much but don;t want to freeze? thanks!

        • catherine

          September 10, 2012 at 12:01 pm

          Yes, you can refrigerate the mixture for about three days!

  17. Tempsette

    August 20, 2012 at 10:28 pm

    Reply

    This is my wife’s account (and favorite recipe site), but i have to say, these came out amazing. My 12 month old fussy-eater ate half the batch for lunch today. The wife is making one of the stir fry recipes tonight ( http://weelicious.com/2011/06/13/stir-fried-brown-rice-chinese-noodles/ ), hopefully with similar results.

    When I used the ice cream scoop I only got six patties, but that’s probably because 2 tbsp. is 1 oz. and a standard (American) ice cream scoop is 2 oz. The 2 oz. version reminded me of a burger patty, which I will be sure to re-utilize.

  18. April

    July 28, 2012 at 2:25 pm

    Reply

    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:)

  19. Sarah

    July 9, 2012 at 3:53 pm

    Reply

    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.

  20. Lisa

    June 14, 2012 at 1:05 pm

    Reply

    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. :-)

  21. Laura

    June 13, 2012 at 3:41 pm

    Reply

    Had these for dinner last night with corn on the cob on the side. They were all devoured in minutes. Fantastic.

  22. Leesh

    May 3, 2012 at 12:16 pm

    Reply

    Don’t bake them! I tried it and the texture was blah.

  23. MicIhelle

    January 16, 2012 at 4:21 pm

    Reply

    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.

  24. Pingback: B is for Broccoli – Recipe Roundup

  25. Pingback: I’m letting the chores slide. « Lost in the Reflection

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