Broccoli Cheese Patties

April 29, 2026

Some nights you want something crispy and cheesy, but you don’t want to babysit a pan of oil or deal with splatter. These broccoli cheese patties hit that sweet spot: tender chopped broccoli held together with egg, flour, and breadcrumbs, then browned until the edges turn deeply golden.

In the air fryer, they come out with a toasty exterior and a warm, melty center—exactly the kind of snacky dinner that feels satisfying without being fussy. If you’ve made my oven-baked broccoli cheese patties before, you’ll love how quickly the air fryer gets you to that crisp finish (and how easy cleanup is).

Why This Air Fryer Recipe Works

Steamed broccoli + cooling time keeps the mixture from turning watery, so the patties hold their shape instead of slumping.
Breadcrumbs and a bit of flour give structure and help the outside brown up, even without deep frying.
Shredded cheese melts into the mix and acts like a second “binder,” so the centers stay cohesive and rich.
Air fryer circulation dries and browns the surface nicely—great for those lacy, crisp edges around each patty.
Small, firm patties cook more evenly than big ones, so you get a hot center without overbrowning the outside.
Minimal oil (spray or a light brush) still gives you a golden finish, without pan-frying mess.

The Story Behind This Recipe

I make these when I’ve got broccoli that needs using and I want something more fun than a plain side—especially on the same night I’m already air frying something else (they’re a great add-on with my air fryer beef and broccoli when you want a crunchy, cheesy bite alongside).

What It Tastes Like

These taste like a cozy broccoli-cheddar situation in patty form: cheesy and savory with a gentle garlic note. The outside gets crisp and browned (especially on the edges), while the inside stays tender from the steamed broccoli. You’ll smell toasted breadcrumbs and melted cheese as they cook, and that’s your cue you’re close.

Ingredients You’ll Need

This is a short list, but each ingredient has a job: steamed broccoli brings tender bite, cheese adds richness and helps bind, and the breadcrumb–flour combo firms everything up so the patties brown instead of falling apart. Any shredded cheese works here—cheddar is classic, but use what you like as long as it melts well.

2 cups broccoli florets
1 cup shredded cheese (cheddar or any preferred type)
1/2 cup breadcrumbs
1/4 cup flour
1 egg
1/4 teaspoon garlic powder
Salt and pepper to taste
Olive oil or cooking spray for frying

How to Make Broccoli Cheese Patties

Steam and prep the broccoli. Steam the broccoli florets until tender (a fork should go in easily), then chop them very finely. Let the broccoli cool so it doesn’t melt the cheese early or make the mixture loose.
Mix the patty base. In a bowl, combine the chopped broccoli, shredded cheese, breadcrumbs, flour, egg, garlic powder, salt, and pepper. Stir until everything looks evenly distributed and the mixture holds together when you squeeze a small handful.
Shape firm patties. Form the mixture into small patties and press them firmly so they don’t crack at the edges. (If you see crumbles falling off, press and compact a bit more.)
Air fry until golden. Lightly coat the patties with olive oil or cooking spray. Arrange them in the air fryer in a single layer with a little space between each one so the edges can crisp. Air fry, flipping once, until both sides are golden brown and the patties feel set when you lift one with a spatula.
Serve warm. These are best right away while the cheese is still soft and the outside is at its crispiest—similar vibe to my air fryer broccoli cheddar poppers, just in a thicker, patty-style form.

Air Fryer Tips for Best Results

Chop the broccoli finely. Bigger pieces can make the patties harder to shape and more likely to break when you flip.
Cool the broccoli before mixing. Warm broccoli can turn the mixture greasy and soft by melting the cheese too soon.
Keep patties small and compact. Smaller patties brown more evenly and are easier to flip without cracking.
Don’t crowd the basket. A little breathing room helps the breadcrumb coating toast instead of steaming.
Flip gently. Use a thin spatula and turn them carefully—once the first side is browned, they’re much sturdier.
Oil lightly, not heavily. A light coat helps browning; too much oil can make the outside feel oily rather than crisp.

Variations and Add-Ons

Change the cheese: Cheddar is bold, but any good melting shredded cheese works.
Turn up the garlic: Add a bit more garlic powder if you like a stronger savory edge.
Make them extra snacky: Serve alongside something melty and fun like air-fried Babybel cheese for a crispy-cheese-on-cheesy-veg moment.

Serving Ideas

As a quick lunch with a simple salad and extra black pepper on top.
As a side with roasted or air-fried veggies when you want something more filling than plain broccoli.
As a snack plate with a couple patties and something crunchy on the side.
For a party-style tray next to other air fryer bites like one-pan air-fried Babybel.

Storage and Reheating

Store leftover patties in the fridge in a covered container. They’ll soften as they sit (that’s normal with anything breadcrumb-coated), but the air fryer does a nice job bringing back some of that crispness.

To reheat, put them back in the air fryer and heat until warmed through and the outside feels crisp again. Avoid microwaving if you can—it tends to make the coating soft.

FAQs

Do I need to preheat the air fryer?
If your air fryer heats quickly, you can usually skip it. If yours runs a little cool, a quick preheat can help the first side start browning sooner.

Can I cook these in batches?
Yes—and it’s better that way. Crowding makes them steam, which takes away that golden, crisp edge.

Why are my patties falling apart?
Usually it’s either the broccoli wasn’t chopped finely enough, or the patties weren’t pressed firmly. Compact them well so the egg, flour, and breadcrumbs can bind everything together.

How do I know they’re done?
Look for a golden-brown outside on both sides. They should feel set when you lift one, and the center should be hot with melted cheese.

Can I prep the mixture ahead?
You can mix and shape the patties, then cook when you’re ready. Just make sure they’re formed firmly so they hold together when transferred to the air fryer.

Recipe Recap

These broccoli cheese patties are a simple mix-and-shape recipe built from steamed broccoli, shredded cheese, breadcrumbs, flour, and egg. The air fryer gives you the best payoff: crisp, browned edges with a tender, cheesy center—easy enough for a weeknight, snackable enough to disappear fast.

Final Thoughts

If you’ve got broccoli and a bag of shredded cheese, this is one of those “make it now” recipes that feels practical and a little fun. Keep the broccoli finely chopped, press the patties firmly, and let the air fryer do what it does best: turn a simple mixture into something genuinely crisp and craveable.

Conclusion

If you want to compare similar takes (and steal a few extra flavor ideas for your next batch), these versions are worth a look: Broccoli Cheddar Fritters [Easy + Delicious!], Broccoli Cheese Patties, and Broccoli Cheddar Patties.