Broccoli and cheese – what a combo! A sneaky way to get in veggies some of us moms might say! This one is a family pleaser which is difficult these days. My kids eat the total opposite – one no meat the other all meat. But this was a nice compromise.
I used cheddar cheese but I think mozzarella could work too. I highly suggest shredding from a block of cheese. It comes out creamier and better tasting in my opinion. Bagged shredded cheese has a coating on it so it does not stick. Using frozen broccoli was a time saver for me. You can steam them in the microwave to really save time. Then I used my kitchen shears and cut them up into smaller pieces before adding the remaining ingredients.
While you can pan fry these I used my air fryer – less mess in my opinion. Once they were cooked I sprinkled a breadcrumb and parm mixture to the top and air fried for about 30 seconds more for that crunch on top. This was magical!
Serve with honey mustard or ketchup – it’s delish! recipe inspired by Rachel Mansfield
Broccoli Cheddar Patties
Ingredients
- 4 cups broccoli florets, steamed
- 1/2 cup shredded cheddar cheese from a block if you can
- 1/4 cup almond flour
- 2 large eggs, whisked
- 1 clove garlic, minced
- 1/2 tsp paprika
- salt & pepper to taste
Crispy Topping
- 1/4 cup breadcrumbs
- 1/4 cup grated parm cheese
Instructions
- Chop broccoli florets and add to bowl with other ingredients (not the crispy toppings)
- Form into patties (oil hands so not to stick)
- Preheat Air Fryer at 400f - cook 5 minutes each side.
- Once cooked - sprinkle crisy topping mixture and air fry for additional 30 seconds or until crispy.
- Serve warm with condiment of choice.
- Option to pan fry or bake - cooking times may vary.
- Keep in fridge for up to 5 days or freeze up to 2 months. I would suggest adding the crisoy topping when reheating.
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