Broccoli Cheese Patties

Steam curls up from the valve and your stomach starts talking back. You remember the first time you caught that little hiss of the valve when the pressure cooker got going. It’s like the promise of something good is about to happen in your kitchen. And dang, it’s something special with broccoli and cheese. Your mouth starts watering, right?

Broccoli cheese patties are kinda like comfort food’s cooler cousin. You feel a little nostalgic but also a little fancy. You mix up some chopped broccoli with melted cheddar and then add in breadcrumbs, Parmesan, and egg to bind everything. You recall stirring it all with your hands till it feels just right. The scent alone’s enough to make you wanna dive right into the kitchen.

It’s not just about getting a meal on the table quick. It’s about that broth depth flavor you can almost feel, the sealing ring doing its job to keep everything under pressure just so. When the natural release happens and that valve hiss lets out, you know you’re about to get crunchy, cheesy patties with a tender inside. This recipe’s gonna make your weeknights kinda special.

Why This Recipe Works Every Single Time

• The cheddar and Parmesan bring a smooth sharpness that melts perfectly into the broccoli, creating a creamy inside that’s just right.
• Breadcrumbs soak up any extra moisture so your patties hold their shape and don’t fall apart when cooking.
• The egg acts like glue, binding all the ingredients so you get a firm but tender patty that’s easy to handle.
• Using garlic powder adds a subtle kick without overpowering that fresh veggie flavor you love.
• Pressure cooking locks in moisture and flavors quicker, plus the steam helps cook the broccoli tender but not mushy.

All the Pieces for This Meal

Here’s what you gonna need to get these patties happenin:

• 2 cups chopped broccoli - fresh or frozen, but fresh gets you that nice crunch
• 1 cup shredded cheddar cheese - sharp cheddar works best, don’t shy away from it
• ½ cup breadcrumbs - plain or seasoned, depends on your taste
• ¼ cup grated Parmesan cheese - adds a great salty bite
• 1 egg - this helps everything stick together real good
• 1 teaspoon garlic powder - brings that little zing
• Salt to taste - gotta balance the flavors just right
• Pepper to taste - a few cracks of pepper add warmth
• Non-stick spray or oil - for greasing your baking sheet so patties don’t stick
• Broth or water - for your pressure cooker’s base, usually you want about a cup for that perfect broth depth

Your Complete Cooking Timeline

Step 1: Preheat your oven to 400 degrees Fahrenheit, that’s about 200 degrees Celsius. Grease a baking sheet with a little oil or non-stick spray so your patties slide right off later.

Step 2: In a big bowl, toss together your chopped broccoli, shredded cheddar, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper. Mix it up good till it’s all combined equally.

Step 3: Shape this mix into patties – round and kinda flat. You should get maybe 8 medium patties out of it. Place them on your oiled baking sheet with a bit of space in between.

Step 4: Now, it’s your pressure cooker time. Pour about a cup of broth or water into the cooker. Place a trivet or steaming rack inside. You’re gonna steam these patties under pressure to get that perfect texture.

Step 5: Carefully arrange the patties on the trivet or in a steaming basket placed over the liquid. Lock your lid on in place, make sure the sealing ring is seated properly so no steam escapes, then set for 5 minutes on high pressure.

Step 6: When cooking’s done, let the pressure release naturally for about 5 minutes. Then slow release any remaining steam carefully until the valve hiss stops. Finish by sliding your patties back on the baking sheet for a quick 10 minute bake to get that crisp golden finish.

Time Savers That Actually Work

• Use frozen chopped broccoli for a shortcut. Thaw and pat dry to avoid soggy patties.
• Buy shredded cheese pre-grated to save prepping time.
• Keep breadcrumbs handy in your pantry so you can grab and go without making fresh ones.
• Mix everything up the night before and store in the fridge. Shape your patties right before cooking.
• Use your pressure cooker’s steam function when you’re in a hurry. It cuts down on waiting.

That First Bite Moment

You press your teeth into that first broccoli cheese patty and you notice the crust. It’s golden, just the right kind of crispy that makes a satisfying crunch sound. The edges are kinda caramelized from the baking, a tiny bit toasty and full of flavor.

The inside? Oh that inside is soft and cheesy all the way through. The cheddar and Parmesan melt in your mouth, and you can feel little broccoli bits that bring freshness and texture. Each bite kinda melts slow but with a bit of substance.

You remember why you made these patties over and over again. They’re easy, tasty, and kinda fun to eat. Plus they pair real good with a simple salad or some dipping sauce on the side. This first bite moment might just make your day.

Keeping Leftovers Fresh and Ready

If you got leftovers, no worries. Here’s what you do to keep ‘em fresh:

• Wrap patties individually in plastic wrap or foil. This keeps 'em moist but protected in the fridge for up to 3 days.
• Use an airtight container if you wanna stack them up. Line it with paper towels to absorb any moisture.
• Freeze patties on a baking sheet first so they don’t stick together. Then pop 'em in a freezer bag or airtight container. They last about 1 month frozen.
• When reheating, use your oven or a toaster oven for best crispiness. Microwaves work in a pinch but patties get kinda soft.

Your Most Asked Questions Answered

What’s the best broccoli to use? Fresh is best for a crunchy texture but frozen works fine as long as you drain and pat it dry well so patties don’t get soggy.

Can I skip the egg? You might try but the patties won’t hold together as well. The egg’s key for binding.

Do I have to bake after pressure cooking? The pressure cooker steams them to cook through but baking gives you that crispy outside that folks love.

How do I know the sealing ring is good? Check it’s clean and sits snugly in the lid all around with no cracks. This way you get a good seal for pressure build-up.

Can I use a slow release instead of natural release? Natural release is gentler on the patties so they stay tender inside. Slow release usually works too but might toughen edges.

What broth depth should I use in the cooker? About 1 cup of broth or water. Enough to create steam but not so much you boil the patties.

For more fresh and easy dishes using pressure cookers, check out our Easy Chicken Caesar Pasta Salad and Quick High Protein Greek Pasta Salad for inspiration and flavor-packed meals made simple.