Broccoli and Potato Patties

January 16, 2019

Broccoli and Potato Patties

Broccoli is a tough one because it’s one of those greens that not too many people like the taste of. I know a lot of people that eat it largely because they know it’s one of the healthiest food on the planet, but enjoying it as a food? Not really.
Personally I love broccoli. Pasta with broccoli is one of my fave ways to have pasta, and what about my Crock-Pot Broccoli and Beef? So delicious. Not to mention this casserole with broccoli and mushroom or this creamy soup that I make every so often.
Today I’m gonna show you that you can also make delicious veggie patties with broccoli.

Broccoli and Potato Patties

Made with broccoli, potatoes, and a few other pantry staple ingredients, these patties are super simple to make and boy-oh-boy they are delicious.
The procedure is quite simple and straightforward. We start by sautéing the potatoes and the broccoli, then we cook ‘em with vegetable broth until they are ready to be mashed.
Some grated Parmesan cheese, breadcrumbs, and egg and that’s about it.

Broccoli and Potato Patties

These Broccoli and Potato Patties are an awesome, healthy, and delicious dish. They are crunchy on the outside and nice and creamy on the inside. They fill you up without providing many calories. Not to mention a great way to get kids to eat their veggies without struggle.

Broccoli and Potato Patties                                                                                                                   Print this recipe!

Note: I like to double the batch and freeze extras for quick busy nights or a simple lunch throughout the week.

Makes 12 patties, enough for 4 people

1 large head of broccoli, cut into florets (should yield approximately 4 cups of broccoli florets)
1 lb potatoes, peeled and cubed
2 tablespoons vegetable oil, divided
½ cup vegetable broth
1 garlic clove
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional but highly recommended)
¾ cup grated Parmesan cheese
1 cup breadcrumbs (I used GF breadcrumbs)
1 large egg


Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add potatoes and garlic and sauté for about 10 minutes, stirring every now and then.
Add broccoli florets, salt, pepper and cayenne pepper (if using) and give a good stir.
Add vegetable broth, cover with a lid, and cook for 20 minutes, or until the vegetables are cooked through and had softened, stirring every now and then. If at any point the liquid has evaporated and the vegetables start to stick to the pan, add ¼ cup of water.
Remove garlic and transfer vegetables to a large bowl and puree/mash using either a potato masher or an immersion blender (you can also use a food processor or a blender to do this.)
Let cool for 5 minutes then add grated Parmesan cheese, breadcrumbs, and egg and mix well.
The mixture should reach a firm consistency and hold up as patties, if not add more breadcrumbs, ¼ cup at a time, until the mixture holds together.
Transfer mixture to the refrigerator for at least 20 minutes to allow the breadcrumbs to suck up some of the moisture.
Take the bowl out the refrigerator, scoop ¼ cup of mixture and with dampened hands form into 12 patties (you can make larger ones if you prefer.)
Heat remaining tablespoon of oil in a skillet over medium-high heat. When sizzling add patties in batches and cook for about 4 minutes on each side until browned.
Serve warm!

Nutrition facts

One patty yields 111 calories, 5 grams of fat, 11 grams of carbs, and 5 grams of protein.


  1. I made these on Sunday for lunches during the week. They are filling, warming, tasty, and they re-heat well. I love the texture. I will be making these again, maybe doubling the batch and freezing some. Thanks!