My neighbor used to make these whenever we played outside until dark. Just 3 ingredients. The perfect crispy bite that even picky eaters fight over.

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.

Servings: 4

3 packed cups finely chopped broccoli florets (fresh or thawed frozen, about 10–12 oz)

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.