Cheesy Broccoli Patties

These vegie-packed cheesy broccoli patties are bound with mashed cannellini beans for a texture that’s creamy and hearty. Think of the recipe as a template and adapt it to what you have on hand.

No beans? Try chickpeas. In place of broccoli, try cauliflower. And use whatever cheese you have in your fridge.

Makes: 8

Prep: 15 minutes

Cook: 25 minutes


  • 3 cups (285g) chopped broccoli
  • 400g can cannellini beans, drained and rinsed
  • 1/2 teaspoon garlic powder
  • 1 egg, lightly beaten
  • 1/4 cup (20g) grated parmesan
  • cheese
  • lemon wedges, to serve


Preheat oven to 200°C. Line a large baking tray with baking paper.

Place broccoli in a microwave-safe bowl, cover and microwave on high (100 per cent) for three minutes or until tender. Uncover and drain, being careful to avoid hot steam.

Mash beans with a fork in a large bowl until almost smooth. Stir in garlic powder and egg. Add broccoli and mash lightly with a fork to combine. Stir in parmesan and season with salt and pepper.
Divide mixture into eight equal portions. Shape each portion into a 1.5cm thick patty.

Place patties on a prepared tray and lightly spray with oil. Bake for 20 minutes or until golden brown. Serve warm with lemon wedges.

To refrigerate: Store patties in a reusable container for up to three days. Enjoy cold or reheat in microwave to serve.

This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.

Also read: Chicken and Mushroom Pasta Gratin

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