These low carb 3-ingredient broccoli patties take me right back to summer nights when my neighbor would call us in from playing outside until dark. She’d have a plate of these waiting on the porch, still warm, perfectly crispy on the edges and soft in the middle. They’re simple enough for a busy weeknight, budget-friendly, and somehow turn broccoli into something even picky eaters will actually fight over. With just broccoli, eggs, and cheese, you get a golden, satisfying bite that works as a snack, side, or light meal.
Serve these broccoli patties hot, piled on a big plate in the middle of the table so everyone can grab their own. They’re great with a simple dip like ranch, garlic yogurt, or marinara sauce. Pair with a fresh green salad, sliced cucumbers and cherry tomatoes, or a bowl of soup for a cozy dinner. For kids, I like to add some apple slices or carrot sticks on the side to round things out without much extra work.
Low Carb Broccoli PattiesServings: 4
Ingredients
3 packed cups finely chopped broccoli florets (fresh or thawed frozen, about 10–12 oz)
2 large eggs
1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
Directions
Prepare the broccoli: If using fresh broccoli, chop the florets into small pieces and steam or microwave until just tender (about 3–4 minutes), then let cool slightly. If using frozen broccoli, thaw completely. Pat the broccoli very dry with a clean towel or paper towels to remove as much moisture as possible so the patties crisp up.
Finely chop the broccoli: Once cooked and dried, chop the broccoli into very small pieces. You want little bits that will mix well with the eggs and cheese and give you those bright green flecks inside each patty.
Mix the batter: In a medium bowl, whisk the eggs. Add the chopped broccoli and shredded cheese. Stir until everything is evenly combined and the mixture holds together when pressed. If it feels too loose, let it sit a few minutes so the cheese and broccoli can bind with the egg.
Shape the patties: Scoop about 2 tablespoons of the mixture into your hand and gently press it into a small, flat patty about 2 to 2 1/2 inches wide and 1/2 inch thick. Place formed patties on a plate or tray. Continue until all the mixture is used.
Heat the pan: Set a large nonstick skillet over medium heat. Lightly grease the pan with a thin layer of oil or butter, just enough to coat the surface so the patties crisp and don’t stick.
Pan-fry the patties: Place the patties in the hot skillet, leaving a little space between them. Cook for 3–4 minutes on the first side, until the bottoms are deep golden brown and crisp. Carefully flip and cook another 3–4 minutes on the second side, until the cheese is melted, the centers are set, and both sides are nicely browned.
Adjust heat as needed: If the patties are browning too quickly before the centers set, turn the heat down slightly. If they aren’t browning, turn the heat up just a bit. Work in batches, adding a light swipe of oil or butter to the pan between batches if it looks dry.
Serve: Transfer the cooked patties to a serving platter. Let them cool for a couple of minutes so they firm up and are easier for little hands to pick up. Serve warm with your favorite dipping sauce and enjoy that perfect crispy bite.
Variations & Tips
For extra-cheesy patties, use a sharper cheddar or a mix of cheddar and Parmesan for more flavor without adding carbs. If your kids are especially picky, chop the broccoli very, very fine so it almost disappears into the cheese and egg, and stick to a mild cheese like mozzarella or Colby Jack. To bake instead of pan-fry, line a baking sheet with parchment, lightly grease it, flatten spoonfuls of the mixture into patties, and bake at 400°F (200°C) for about 12–15 minutes, flipping once, until golden. You can also make them mini-sized for toddlers or party snacks—just use about 1 tablespoon of mixture per patty and reduce the cooking time a bit. For a little grown-up flair, sprinkle the uncooked patties lightly with garlic powder or black pepper before cooking (this keeps the base recipe at 3 ingredients while still letting you add a touch of seasoning). Leftovers reheat well in a skillet or air fryer at 375°F (190°C) for a few minutes to bring the crisp back.
