Ever stare at a bowl of leftover mashed potatoes and wonder how to turn it into something everyone will actually get excited about? These broccoli potato cheese patties are my favorite “clean out the fridge” trick: crisp edges, a soft, comforting center, and just enough cheddar to make them feel like a real treat. They’re baked (not fried), so you get that golden crunch without standing over a pan of oil.
A couple things make a big difference here: cold mashed potatoes hold together far better than warm, and finely chopping the cooked broccoli keeps the patties from falling apart. I also like to let them sit for a few minutes after baking—right out of the oven they’re delicate, but they firm up quickly and are much easier to serve.
Why You’ll Love This Recipe
- A smart way to use leftover mashed potatoes and cooked broccoli
- Crispy on the outside, soft and cheesy in the middle
- Baked in the oven—less mess than pan-frying
- Kid-friendly flavor (cheddar and garlic always help)
- Freezer-friendly for quick lunches and snacks
- Easy to adjust: add spices, swap cheeses, or make them gluten-free
Ingredients
- 2 cups (300 g) cold mashed potatoes
- 1 1/2 cups (135 g) cooked broccoli, finely chopped
- 3/4 cup (75 g) shredded cheddar cheese
- 1 large egg
- 1/2 cup (55 g) breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon (15 ml) olive oil (for brushing)
Ingredient Notes
- Cold mashed potatoes: This is key for structure. If your potatoes are loose or very buttery, add 1–2 tablespoons (8–16 g) extra breadcrumbs to tighten the mixture.
- Cooked broccoli: Steam or boil until tender, then chop very fine. If it’s watery, pat it dry—extra moisture can make the patties soft.
- Cheddar: Sharp cheddar gives the most flavor. Pre-shredded works, but freshly shredded melts a bit better.
- Breadcrumbs: Regular, panko, or gluten-free breadcrumbs all work. Panko gives a slightly crunchier exterior.
- Olive oil: Brushing helps the patties brown in the oven. You don’t need much—just a light coating.
Kitchen Tools Needed
- Baking sheet
- Parchment paper (or a lightly oiled sheet)
- Large mixing bowl
- Fork or spatula (for mixing)
- Measuring cups/spoons
- Pastry brush (optional, for oil)
Step-by-Step Instructions
- Preheat and prep. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper (or lightly oil it).
- Mix the patty base. In a large bowl, combine the cold mashed potatoes, finely chopped cooked broccoli, shredded cheddar, egg, breadcrumbs, garlic powder, and salt. Mix until everything is evenly distributed and the mixture holds together when pressed.
- Shape the patties. Divide into 10 patties (about 2 1/2–3 inches / 6–7.5 cm wide). Gently press them firm—if they’re too loose, they’ll crack when flipped.
- Oil for crisping. Place patties on the prepared baking sheet. Lightly brush the tops with a little of the olive oil.
- Bake, then flip. Bake for 12 minutes, until the bottoms are starting to turn golden. Carefully flip (a thin spatula helps), then brush the second side lightly with remaining oil.
- Finish baking. Bake another 8–10 minutes, until both sides are crisp and golden and you can smell the cheddar toasting.
- Rest before serving. Let the patties stand for 5 minutes on the baking sheet. This helps them firm up so they don’t fall apart when served.
Pro Tips
- Chop broccoli very fine so it mixes evenly and the patties hold together.
- If the mixture feels sticky or too soft, add 1–2 tablespoons (8–16 g) extra breadcrumbs and mix again.
- Don’t skip the rest time. Five minutes makes flipping and serving much easier.
- For extra browning, place the tray on the upper-middle rack and rotate it halfway through.
- Use a thin, wide spatula to flip—these are tender when hot.
Common Mistakes
- Using warm mashed potatoes: They make the mixture loose and harder to shape.
- Leaving broccoli too wet: Excess water leads to soggy patties that don’t crisp.
- Making patties too thick: Thick patties stay soft on the outside; aim for about 1/2–3/4 inch (1.25–2 cm) thick.
- Overcrowding the baking sheet: Crowding traps steam and reduces crispiness.
Variations
- Spicy: Add 1/4 teaspoon chili flakes or a pinch of cayenne.
- Different cheese: Try mozzarella for extra stretch or pepper jack for more punch.
- Add herbs: Stir in 1 tablespoon chopped chives or parsley for freshness.
- Gluten-free: Use gluten-free breadcrumbs; everything else stays the same.
Serving Suggestions
Serve these as a side with roasted chicken, salmon, or sausage, or make them a light meal with a simple salad. They’re also great with dipping sauces—ketchup for kids, sour cream for a classic vibe, or a quick yogurt-garlic dip if you have it.
Storage Instructions
- Refrigerator: Store cooled patties in an airtight container for up to 4 days. Layer with parchment if stacking.
- Freezer: Freeze in a single layer until solid, then transfer to a freezer bag/container for up to 2 months.
Reheating Tips
- Oven: Reheat at 400°F (205°C) for 8–12 minutes, flipping once, until hot and crisp.
- Air fryer: 375°F (190°C) for 5–7 minutes works beautifully.
- Microwave: It’ll warm them, but the crust softens—use only if you’re in a hurry.
Nutrition Estimate
Per patty (1 of 10): ~120 calories, 5 g protein, 13 g carbs, 5 g fat.
(Estimate will vary based on your mashed potatoes and cheese.)
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Total Time: 35–40 minutes
- Servings: 10 patties
- Cuisine: American-inspired
- Course: Snack, Side, Light Meal
- Calories: ~120 per patty
Frequently Asked Questions
Can I use fresh broccoli instead of cooked?
Yes—just cook it first (steam or boil until tender), then chop it finely and pat it dry.
Why are my patties falling apart?
Usually it’s either too much moisture (wet broccoli) or potatoes that are too loose. Chill the mixture for 15–20 minutes, chop broccoli finer, and/or add a bit more breadcrumbs.
Can I pan-fry these instead of baking?
You can. Cook in a lightly oiled skillet over medium heat for about 3–4 minutes per side until golden. Handle gently; they’re soft inside.
Can I make the mixture ahead of time?
Yes. Mix and shape, then cover and refrigerate for up to 24 hours. Bake when ready.
What kind of mashed potatoes work best?
Any mashed potatoes work, but thicker ones hold best. If yours are very creamy, plan to add a little extra breadcrumb to firm up the mix.
Conclusion
These baked broccoli potato cheese patties are one of those reliable recipes that make leftovers feel brand new. Keep them simple, don’t rush the resting time, and you’ll get that perfect contrast of crisp edges and a soft, cheesy center. If you end up with extra, stash a few in the freezer—you’ll be glad they’re there on a busy day.
