Description
Broccoli cheddar patties are deliciously cheesy, kid-friendly, and easy to make! A perfect low carb and gluten-free dinner option topped with smashed avocado and fresh cilantro.
Ingredients
- 2 tablespoons refined coconut oil
- 2 heads broccoli, chopped really small
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 egg
- 1 tablespoon arrowroot flour (optional)
- 2 tablespoons refined coconut oil, for frying the patties
- 1 ripe avocado, smashed, for topping
- Handful of cilantro, for garnish
Instructions
1. Chop the broccoli into small pieces, smaller than standard florets.
2. Place the broccoli pieces in a large pan over medium heat with coconut oil. Cook for 5–7 minutes until they just begin to brown.
3. In a large bowl, combine the cheddar cheese, Parmesan cheese, sea salt, and garlic powder.
4. Add the cooked broccoli and egg to the bowl and mix to combine.
5. Sprinkle the arrowroot flour over the mixture and stir until completely blended.
6. Set the mixture aside for 15 minutes to help it bind.
7. While the mixture rests, smash the avocado and set it aside.
8. After resting, wipe out the pan used for the broccoli. Add two more tablespoons of coconut oil and heat over medium-high.
9. Form the mixture into balls slightly smaller than a tennis ball.
10. Place each ball in the hot oil for about 30 seconds to 1 minute. Press down gently with a spatula to flatten.
11. Cook for 1–2 minutes per side until golden brown, then flip and repeat.
12. Remove from pan and place on a paper towel-lined plate to absorb excess oil.
13. Top each patty with smashed avocado and garnish with fresh cilantro.
Notes
Arrowroot flour is optional but helps bind the patties better.
To make it dairy-free, substitute cheese with your favorite vegan alternative.
These patties reheat well in a toaster oven or skillet.
Serve with a side salad or over a grain bowl for a full meal.