Broccoli Patties No Cheese

These Broccoli Patties don’t have Cheese and are so easy to make. This can be a great main dish for a casual meal, or broccoli bites before a main meal. All you need is a package of frozen broccoli, an onion, and panko bread crumbs, or matzo meal for Pesach.

Why Frozen Broccoli is a “Secret Weapon”

Cost-Effective: It allows you to make these year-round without worrying about the price or quality of fresh produce.

Convenience: There is no washing or trimming required.

Consistency: Frozen broccoli is blanched before freezing, which helps it maintain its vibrant green color even after you griddle the patties.

Great For Kiddies

These patties are a finger food, and finger food is a great way to get kids to eat their veggies.

The patties are small and cute, and hence, eye-catchers for kids.

Ingredients of these dairy free broccoli latkes

• Defrosted broccoli florets with their stems
• 1 large onion, chopped and drained of liquid
• Raw medium eggs
• Baking powder
• Panko bread crumbs – For Passover, you can go ahead and sub the bread crumbs with matzo meal.
• Kosher salt and black pepper
• Neutral oil

For a crispy crust, use more oil and set the heat to medium-high.

Please try frying one first, adjusting the amount of oil and heat level according to the results.

How to make broccoli patties without cheese

Step 1 – Parboil Broccoli Florets and Stems in water for 7 to 10 minutes, making sure they don’t over cook and end up mushy. Or steam them above a pot of water until a bit tender.

Step 2 – Coarsely chop the broccoli on a cutting board. For babies, after cooking a bit longer in water, mash the broccoli. Drain of liquid and mix them with the rest of the ingredients.

Step 3 – Add some oil to the mixture. Then fry the patties in a bit of oil heated in the skillet for crispiness. Simply spoon-scoop up some batter and release it into the hot skillet. If I add oil to the batter, I use a non-stik thick skillet and don’t add oil to the skillet.

Preparation Variations

• Skillet on the Stove – Just make sure to place the it in a colander to drain the liquid. You want them to fry in the skillet and not end up soggy and falling apart.
• Oven – Sheet pan bake 20 to 30 minutes (flip in middle) on parch paper in an oven pre-heated to 390 degrees Fahrenheit (200 C.).
• Air-Fryer – 10 minutes on a flat surface (flip in middle) set to fry mode. It’s up to you whether to apply a thin coat of oil.

Substitutions and Additions

• For a more herbaceous fragrance, you can add 1/2 a cup of freshly chopped parsley and/or chopped up to 2 chopped scallion stalks.
• To add protein to the dish, it’s fine to add a few pieces of hard yellow, parmesan, or cheddard cheese (depending on what your supermarket carries).
• Don’t forget that this would make it a dairy dish.
• If you’d like to add cottage cheese or cream cheese, it’s best to add some more of the dry/absorbing agent: panko bread crumbs.

Storage of Dairy Free Broccoli Fritters

• Refrigeration – up to 2-3 days
• Freezing – Cool the fritters, then seal them in an airtight package for up to a few weeks.

Related Recipes

• Dairy Mushroom Crustless Quiche
• Broccoli with Cottage Cheese Casserole
• Broccoli Casserole
• Leek Latkes