Ingredients:
- 2 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup breadcrumbs (can use panko for extra crunch)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 2 tablespoons olive oil (for frying)
Instructions:
- Prepare the Broccoli:
- If using fresh broccoli, steam or blanch the florets until tender. If using frozen, thaw and drain any excess water. Chop the broccoli into small pieces.
- Mix Ingredients:
- In a large bowl, combine the chopped broccoli, shredded cheese, breadcrumbs, Parmesan cheese, onion, garlic, beaten eggs, salt, pepper, and paprika. Mix until well combined.
- Form Patties:
- Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
- Heat Oil:
- In a large skillet, heat olive oil over medium heat.
- Cook Patties:
- Place the patties in the skillet, cooking in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Drain:
- Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve warm as an appetizer or side dish. They pair well with dipping sauces like ranch or a spicy aioli!
Tips:
- Storage: Leftover patties can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet for the best texture.
- Additions: Feel free to add herbs or spices to customize the flavor, such as dill, parsley, or cayenne pepper for a kick.
