Golden and crunchy on the outside, tender and cheesy on the inside—these broccoli and cheese croquettes are the perfect vegetarian snack or appetizer. Served with a tangy yogurt dip, they’re kid-friendly, party-ready, and baked to perfection.
Why You’ll Love This Recipe
Crispy Baked Broccoli & Cheese Croquettes are a delicious way to enjoy vegetables, especially for picky eaters. They offer a satisfying texture and rich, cheesy flavor in every bite without the need for deep frying. These croquettes are ideal as an appetizer, lunchbox addition, or finger food for gatherings. The creamy yogurt dip adds a bright, tangy contrast that elevates the dish even further.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups steamed broccoli, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (plus extra for coating)
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 1 large egg, lightly beaten
- 2 tablespoons olive oil (for brushing)
For the Yogurt Dip:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon red onion, finely minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh mint or parsley to garnish
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine chopped broccoli, cheddar cheese, Parmesan, breadcrumbs, onion, garlic, parsley, paprika, salt, pepper, and the beaten egg. Mix until evenly incorporated.
- Shape the mixture into oval or cylindrical croquettes, about 2 inches in length.
- Roll each croquette in additional breadcrumbs for an extra crispy coating.
- Arrange the croquettes on the prepared baking sheet and brush the tops lightly with olive oil.
- Bake for 20–25 minutes, turning them halfway through, until golden brown and crisp on all sides.
- While the croquettes bake, prepare the yogurt dip by mixing the yogurt, lemon juice, red onion, olive oil, salt, and pepper in a small bowl. Garnish with mint or parsley and refrigerate until ready to serve.
- Serve the croquettes warm with the chilled yogurt dip.
Servings and timing
This recipe yields approximately 14–16 croquettes.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4–6 people
Variations
- Add spice: Mix in a pinch of cayenne pepper or chili flakes for a little heat.
- Swap cheeses: Use mozzarella, gouda, or even cream cheese for a different flavor profile.
- Gluten-free option: Use gluten-free breadcrumbs for both the mixture and coating.
- Air fryer method: Cook croquettes at 375°F (190°C) for 10–12 minutes in an air fryer, turning once.
- Herb boost: Try adding chopped dill, basil, or chives for extra freshness.
Storage/Reheating
- Storage: Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 5–8 minutes until crispy and heated through.
- Freezing: Freeze uncooked croquettes on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding 5 extra minutes to the cooking time.
FAQs
Can I use frozen broccoli for this recipe?
Yes, just thaw and squeeze out any excess moisture before chopping and using in the mixture.
How can I make the croquettes crispier?
Ensure the croquettes are well-coated in breadcrumbs and brushed evenly with oil. Using a convection setting or air fryer also helps enhance crispiness.
Are these croquettes suitable for kids?
Absolutely. They’re mild in flavor, nutritious, and perfect for small hands—great for lunchboxes or after-school snacks.
Can I make them ahead of time?
Yes, shape the croquettes and store them covered in the fridge for up to 24 hours before baking.
What dipping sauces pair well besides yogurt?
Try marinara, ranch, honey mustard, or even a spicy aioli for a bolder taste.
Can I fry these instead of baking?
Yes, shallow fry in vegetable oil over medium heat until golden on all sides. Drain on paper towels before serving.
Is it necessary to use both cheddar and Parmesan?
No, but the combination adds depth of flavor. You can use just one if preferred.
Can I make mini croquettes for appetizers?
Yes, make smaller portions and reduce the baking time slightly. They’re perfect for party platters.
What kind of breadcrumbs work best?
Plain or panko breadcrumbs both work well. Panko gives a lighter, crispier finish.
Can I serve these cold?
They are best served warm, but can also be enjoyed at room temperature for picnics or packed lunches.
Conclusion
Crispy Baked Broccoli & Cheese Croquettes offer a delicious way to enjoy vegetables with comfort-food appeal. Their crisp exterior and cheesy, flavorful center make them a versatile addition to any table. Whether served as an appetizer, snack, or side dish, these croquettes are sure to become a family favorite—especially when paired with the refreshing yogurt dip. Simple, satisfying, and baked to golden perfection.
Print
Crispy Baked Broccoli & Cheese Croquettes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 croquettes 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Golden baked broccoli and cheese croquettes that are crispy on the outside and cheesy inside, served with a zesty yogurt dip. A delicious, vegetarian-friendly appetizer or snack that’s kid-approved and party-ready.
Ingredients
- 2 cups steamed broccoli, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (plus extra for coating)
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 1 large egg, lightly beaten
- 2 tablespoons olive oil (for brushing)
- For the Yogurt Dip:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon red onion, finely minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh mint or parsley to garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine chopped broccoli, cheddar, Parmesan, breadcrumbs, onion, garlic, parsley, paprika, salt, pepper, and egg. Mix until well combined.
- Form the mixture into oval-shaped croquettes. Roll each in extra breadcrumbs for a crispy coating.
- Arrange on the prepared baking sheet and brush lightly with olive oil.
- Bake for 20–25 minutes, turning halfway through, until golden brown and crisp.
- Meanwhile, mix all dip ingredients in a small bowl. Chill until ready to serve.
- Serve croquettes warm with the yogurt dip.
Notes
- You can substitute cheddar with mozzarella or your favorite melty cheese.
- Make ahead and freeze before baking for a quick snack option.
- Serve with ketchup or marinara if yogurt dip isn’t preferred.
Nutrition
- Serving Size: 2 croquettes with dip
- Calories: 190
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
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