Broccoli Patties

Broccoli Patties

  • Servings: 9 patties
  • Difficulty: Easy

Don't know what to do with those leftover veggies? Why not turn them into a delicious side or appetizer that is sure to please kids & adults! We often have leftover broccoli or zucchini as it's our husband's favorite vegetables. We were inspired to make these patties as a result of all the leftover breadcrumbs & egg while making breaded chicken cutlets. Our Mom taught us to not waste so she would mix these leftover ingredients together and form patties to fry with the chicken cutlets. As kids we loved them more than the chicken cutlets! 😋

Ingredients

  • 12-ounces chopped broccoli florets, cooked
  • 1¼ cup Italian style breadcrumbs (we used Progresso, not gluten-free)
  • 3 large eggs, lightly beaten
  • 1/3 cup grated Pecorino Romano cheese
  • 3/4 shredded sharp cheddar cheese
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic
  • 1/2 tsp dried oregano
  • 1/4 cup chopped fresh parsley
  • 1/8 tsp salt (omit if salt sensitive)
  • dash of pepper to taste
  • Cooking Spray to coat baking sheet
  • 1  3½” lid (we used the lid from a 16-ounce Argo cornstarch container. Any size lid of your preference will work but the Argo lid was the perfect width & thickness of our patties)
  • plastic wrap

Directions

  1. In a large bowl combine beaten eggs, Pecorino Romano cheese, cheddar cheese, oregano, cooked chopped broccoli, onions, garlic, salt & pepper, mixing well. Add the breadcrumbs mix together with a fork then mix by hand as you would making meatballs or meatloaf. Must be a thick, pasty texture.
  2. Preheat oven to 400ºF and spray baking pan with cooking spray.
  3. Place the plastic wrap over the lid, overhanging 3-inches in all directions. Fill with mixture slightly mounded, press down with your fingers, flip the patties over onto the prepared baking sheet and repeat with remaining mixture.
  4. Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
  5. Flip patties and continue baking another 7-10 minutes.
  6. Remove from oven  let stand for 10 minutes. Serve warm or room temperature.
  7. Can be dipped into your favorite dipping sauce i.e. ranch dressing, blue cheese, or tzatziki sauce.

Note: This is a great way to make use of any leftover vegetables and makes a great grab-n-go snack.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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