Broccoli Patties

Welcome to a wonderfully green and healthy recipe that will change the way you look at broccoli! These Broccoli Patties are a fantastic way to pack more vegetables into your diet in a delicious and satisfying form. They are a modern, light take on traditional Eastern European 'kotlety' (patties), which are typically made with meat. This version is not only vegetarian but also incredibly easy to whip up, making it perfect for a quick weeknight dinner, a healthy lunch, or even a nutritious snack.

Broccoli patties

Cooking: 35 minutes

Quantity: 3 Servings

Per serving

Calories: 180 kcal

Proteins: 7.4 g

Fats: 8.5 g

Carbohydrates: 20 g

Ingredients for Broccoli Patties

• 300 g broccoli
• 1 large egg
• 50 g oat bran
• 30 g leek
• 10 ml lemon juice
• 20 g mannaya krupa (semolina, for coating)
• vegetable oil for frying, salt

How to Make Broccoli Patties

Separate the frozen or fresh broccoli into florets. Place them on a steamer rack or in a colander. Steam for about 10 minutes – the broccoli should become soft.

Steaming the broccoli florets

By the way, you can use this same recipe to make cauliflower patties. The cooking time is the same.

Making broccoli puree

Turn the cooked broccoli into a puree. You can use a blender to achieve a smooth, creamy consistency, but I prefer when the patties have small pieces of broccoli, so I use a regular potato masher.

Adding salt and a chicken egg

To the cooled, mashed broccoli, add fine table salt to taste and crack in a large egg. Mix the ingredients together.

For postnye dni (fasting days in Orthodox Christian tradition), you can add a few tablespoons of regular or soy milk to the mixture instead of an egg. The milk protein will also help bind the ingredients.

Adding oat bran and mixing

Add the oat bran to the bowl and mix immediately. Oat bran has a great property – it absorbs moisture like a sponge, but this takes some time (5-6 minutes).

Adding chopped leek and lemon juice. Mixing the broccoli 'mince'

Thinly slice the light part of the leek stem into strips. Squeeze about a tablespoon of lemon juice. Add the sliced leek and lemon juice to the bowl and mix the batter thoroughly. You can substitute green onions for the leek, but if using regular onion, it’s best to sauté it first until translucent.

Forming broccoli patties and coating them in semolina

Pour some mannaya krupa (semolina) onto a plate. With wet hands, form small, round patties from the mixture and coat them in the semolina on both sides.

Frying the broccoli patties on both sides

Heat refined vegetable oil in a frying pan. Fry the patties for 2-3 minutes on each side until golden brown. Then, place them all back in the pan, reduce the heat to low, cover with a lid, and cook for another 5 minutes until done.

Broccoli patties