If you’ve ever found yourself staring at leftover rice and broccoli wondering how to put them to good use, these broccoli rice cheddar patties are the answer. They’re a tasty way to turn simple ingredients into something comforting and satisfying with a crispy golden crust that’s just irresistible. The cheddar adds a rich, melty touch while the scallions bring a mild fresh bite.
What I love about this recipe is how adaptable it is—you can pan-fry the patties for that perfect crispy edge or bake them for a lighter finish without losing flavor or texture. Also, letting the mixture rest briefly before shaping really makes a difference in how well the patties hold together. It’s a simple weekday or weekend dish that feels a bit special without needing fancy ingredients or complicated prep.
Why You’ll Love This Recipe
- Uses everyday ingredients you likely have on hand
- Combines vegetables and carbs into one handy, portable patty
- Crispy edges with a tender inside, perfect texture balance
- Easy to pan-fry or bake depending on your preference or time
- Great for meal prep and leftovers reheat well
- Resting the mixture before shaping improves firmness and handling
Ingredients
- 2 cups (390 g) cooked rice, cooled
- 2 cups (180 g) cooked broccoli, finely chopped
- 2 large eggs
- 1 cup (115 g) shredded cheddar cheese
- 1/2 cup (50 g) breadcrumbs
- 2 tablespoons (12 g) chopped scallions (green parts only)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) olive oil, plus more for cooking
Ingredient Notes
Cooked rice works best when it’s cooled and a bit dry—day-old rice or rice cooled in the fridge helps prevent soggy patties. The broccoli should be tender but not mushy; steaming or briefly boiling until just cooked is ideal.
Cheddar cheese adds sharpness and meltiness; you can swap for mozzarella or Monterey Jack for a milder flavor. Breadcrumbs help bind everything together—panko or fine crumbs both work well. If you need gluten-free, use gluten-free breadcrumbs or crushed cornflakes.
Scallions bring a gentle onion flavor, but you can substitute with finely chopped chives or even a small amount of minced onion. The garlic powder is key for a subtle savory boost without overpowering.
Kitchen Tools Needed
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Non-stick or cast-iron skillet
- Spatula
- Baking sheet and parchment paper (optional for baking)
Step-by-Step Instructions
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In a large bowl, combine the cooled rice, finely chopped broccoli, eggs, shredded cheddar, breadcrumbs, chopped scallions, garlic powder, salt, and pepper. Mix everything thoroughly; the mixture should hold together when pressed.
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Let the mixture rest for about 5 minutes. This resting time allows the breadcrumbs to absorb moisture, making shaping the patties much easier and preventing them from falling apart during cooking.
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Lightly dampen your hands with water. This helps prevent sticking as you shape the mixture into 10 even, compact patties, about 2½ inches (6 cm) in diameter and ½ inch (1.25 cm) thick.
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To pan-fry: Heat 1 tablespoon (15 ml) olive oil in a non-stick skillet over medium heat. Place patties in the pan, making sure not to overcrowd. Cook for about 4–5 minutes per side, or until the outsides are golden brown and crisp.
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Alternatively, bake the patties on a parchment-lined baking sheet at 425°F (220°C). Bake for about 22 minutes, flipping the patties halfway through baking to achieve even browning.
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Serve warm. The patties will be crispy on the outside and tender on the inside with a subtle cheesy aroma and gentle hints of garlic and scallions.
Pro Tips
- Don’t skip the resting step—it helps the patties bind and keeps them firm during cooking.
- When pan-frying, use medium heat to avoid burning the outside before the inside is cooked through.
- Using a cast-iron skillet can boost crispness, but any good non-stick pan works fine.
- If the mixture feels too wet, add a little extra breadcrumbs to help absorb moisture.
- For even cooking, make patties uniform in size and thickness.
Common Mistakes
- Using rice that’s too wet or freshly cooked can make the patties fall apart. Always use cooled, preferably refrigerated rice.
- Overcrowding the pan leads to steaming, not crisping—cook in batches if needed.
- Not flipping the patties carefully can cause them to break. Use a thin spatula and turn gently.
- Skipping salt or garlic powder can result in bland patties; seasoning is key for flavor.
Variations
- Swap cheddar for feta and add a pinch of oregano for a Mediterranean twist.
- Add finely minced cooked bacon or ham for a smoky, meaty boost.
- Mix in 1/4 teaspoon smoked paprika or cayenne pepper for a bit of heat.
- Replace broccoli with chopped spinach, kale, or cauliflower for a different veggie version.
Serving Suggestions
These patties work great as a main dish alongside a fresh green salad or roasted vegetables. They also make delicious sandwich fillings or a side dish for grilled meats and fish. Pair them with a simple yogurt or sour cream dip, or even a tangy tomato salsa for extra flavor.
Storage Instructions
Store leftover patties in an airtight container in the fridge for up to 3 days. If you want to freeze them, place the cooled patties on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container for up to 2 months.
Reheating Tips
Reheat patties in a skillet over medium heat with a splash of oil to bring back crispiness, or warm them in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving as it tends to make them soggy.
Nutrition Estimate (per patty, makes 10)
- Calories: 130
- Protein: 6 g
- Carbohydrates: 15 g
- Fat: 5 g
Recipe Summary
Prep Time: 10 minutes
Cook Time: 10–22 minutes (fry or bake)
Total Time: 20–30 minutes
Servings: 10 patties
Cuisine: American
Course: Snack, Side dish, Light meal
Calories: 130 per patty
Frequently Asked Questions
Can I use fresh broccoli instead of cooked?
It’s best to cook and cool the broccoli first to remove excess moisture. Raw broccoli will release water during cooking and make the patties soggy.
What type of rice is best for these patties?
Long grain or medium grain white rice works well; day-old or refrigerated rice is ideal. Sticky or short grain rice can work but may produce softer patties.
Can I make these vegetarian or vegan?
This recipe is vegetarian, but for vegan, you would need to replace eggs and cheddar with plant-based alternatives. Keep in mind texture and binding will be affected.
How can I make these gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.
Do these patties freeze well?
Yes. Freeze patties individually before storing together to prevent sticking. Reheat straight from frozen in a skillet or oven for best results.
These broccoli rice cheddar patties are a straightforward, versatile way to enjoy veggies and rice with added cheesy goodness and a satisfying crunch. Whether for a quick lunch, an easy side, or a snack, they’re worth keeping in your regular rotation.
