Pan-fry the patties: Place the patties in the hot skillet, leaving a little space between them. Cook for 3–4 minutes on the first side, until the bottoms are deep golden brown and crisp. Carefully flip and cook another 3–4 minutes on the second side, until the cheese is melted, the centers are set, and both sides are nicely browned.
Adjust heat as needed: If the patties are browning too quickly before the centers set, turn the heat down slightly. If they aren’t browning, turn the heat up just a bit. Work in batches, adding a light swipe of oil or butter to the pan between batches if it looks dry.
Serve: Transfer the cooked patties to a serving platter. Let them cool for a couple of minutes so they firm up and are easier for little hands to pick up. Serve warm with your favorite dipping sauce and enjoy that perfect crispy bite.
Variations & Tips
For extra-cheesy patties, use a sharper cheddar or a mix of cheddar and Parmesan for more flavor without adding carbs. If your kids are especially picky, chop the broccoli very, very fine so it almost disappears into the cheese and egg, and stick to a mild cheese like mozzarella or Colby Jack. To bake instead of pan-fry, line a baking sheet with parchment, lightly grease it, flatten spoonfuls of the mixture into patties, and bake at 400°F (200°C) for about 12–15 minutes, flipping once, until golden. You can also make them mini-sized for toddlers or party snacks—just use about 1 tablespoon of mixture per patty and reduce the cooking time a bit. For a little grown-up flair, sprinkle the uncooked patties lightly with garlic powder or black pepper before cooking (this keeps the base recipe at 3 ingredients while still letting you add a touch of seasoning). Leftovers reheat well in a skillet or air fryer at 375°F (190°C) for a few minutes to bring the crisp back.
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