### Introduction:
Broccoli cheese patties are a delicious and nutritious dish that combine the crisp, fresh taste of broccoli with the creamy, savory flavor of cheese. These patties are an excellent way to sneak in more vegetables while enjoying the comfort of cheesy goodness. Perfect as a side dish, appetizer, or even a main course, broccoli cheese patties offer a satisfying, flavorful alternative to traditional meat-based patties. They’re crispy on the outside, tender on the inside, and can be customized with a variety of cheeses and seasonings.

### Origin:
While the exact origin of broccoli cheese patties is not documented, they draw inspiration from a long history of combining vegetables with cheese in various cuisines, especially in Western cooking. The concept of mixing vegetables with cheese and binding them into a patty likely emerged as home cooks looked for creative ways to prepare vegetables, particularly broccoli, in an enticing way. Broccoli, a popular vegetable known for its nutritional benefits, pairs perfectly with the indulgence of cheese, making this dish a favorite for families and health-conscious foodies alike.

### Cultural Significance:
Broccoli has long been celebrated as a nutritious vegetable, and when paired with cheese, it becomes an even more appealing option for those who might otherwise shy away from eating vegetables. In many cultures, incorporating cheese into savory dishes is a way to enhance flavors, making meals more satisfying.

Broccoli cheese patties are especially popular in households seeking to get children or picky eaters to consume more vegetables, and they are commonly found in family-friendly meals across the U.S. and other countries.

### Ingredients and Quantity:

– **For the Patties:**
– 2 cups broccoli florets (steamed and chopped)

– 1 ½ cups shredded cheese (cheddar or a blend of cheddar and mozzarella)
– ½ cup breadcrumbs (preferably panko for extra crunch)
– 2 large eggs
– 1 clove garlic (minced)

– ¼ cup grated Parmesan cheese
– ¼ teaspoon black pepper
– ½ teaspoon salt
– ½ teaspoon paprika (optional, for extra flavor)
– 1 tablespoon olive oil (for frying)

– **For the Dipping Sauce (optional):**
– ½ cup sour cream or Greek yogurt
– 1 tablespoon mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste

### Optional Additions:
– **Cheese Variations:** Swap cheddar for Monterey Jack, gouda, or even feta for a unique flavor twist.
– **Herbs & Spices:** Add dried oregano, thyme, or basil to enhance the taste of the patties.
– **Vegetable Add-ins:** Try adding finely chopped spinach, carrots, or cauliflower for an extra dose of veggies.
– **Spicy Kick:** Incorporate a pinch of red pepper flakes or a dash of hot sauce into the mix for some heat.
– **Breadcrumb Substitutes:** Use almond meal or oat flour for a gluten-free option, or quinoa for a more wholesome twist.

### Tips for Success:
1. **Don’t overcook the broccoli:** Steam or blanch the broccoli just until tender, then chop it finely. Overcooked broccoli can become too mushy and affect the texture of the patties.

2. **Properly drain the broccoli:** After steaming the broccoli, ensure it is well-drained to avoid excess moisture, which can make the patties fall apart. You can press it gently with a paper towel to absorb any excess liquid.

3. **Chill the mixture:** If you find the patty mixture too sticky to handle, chill it in the refrigerator for about 20-30 minutes. This will help it hold together better when frying.

4. **Shape the patties carefully:** Use your hands or a spoon to form small, compact patties. The firmer the patty, the better it will stay intact during cooking.

5. **Use high heat for frying:** When frying the patties, use medium-high heat to get a crispy golden crust. However, don’t overheat the oil, as this can cause burning without properly cooking the inside.

### Instructions:

1. **Prepare the Broccoli:**
– Steam or blanch the broccoli florets for about 3-4 minutes until tender but still bright green. Drain well and chop finely. Let it cool for a few minutes.

2. **Mix the Ingredients:**
– In a large bowl, combine the chopped broccoli, shredded cheese, breadcrumbs, eggs, garlic, grated Parmesan, salt, pepper, and paprika (if using). Stir until all ingredients are well incorporated.

3. **Form the Patties:**
– Take small portions of the mixture and shape them into round or oval patties. If the mixture is too sticky, refrigerate it for 20-30 minutes to firm it up.

4. **Fry the Patties:**
– Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the patties, cooking in batches if necessary. Fry each side for 3-4 minutes or until golden brown and crispy.

5. **Drain and Serve:**
– Once the patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve warm with a dipping sauce of your choice (such as sour cream, yogurt, or a tangy dip).

### Description:
Broccoli cheese patties are a flavorful and versatile dish that can be served as an appetizer, snack, or side dish. These crispy, golden patties are packed with nutritious broccoli and melty cheese, creating a satisfying and comforting bite.

The combination of cheddar cheese and breadcrumbs ensures the patties hold together beautifully and develop a nice, crisp texture when fried. Whether served with a creamy dip or enjoyed on their own, these patties are a hit with both kids and adults.

### Nutritional Information (Approximate per serving, based on 4 servings):

– **Calories:** 220
– **Total Fat:** 16g
– **Saturated Fat:** 8g
– **Cholesterol:** 140mg
– **Sodium:** 470mg

– **Total Carbohydrates:** 15g
– **Dietary Fiber:** 3g
– **Sugars:** 2g
– **Protein:** 11g

*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*

### Conclusion:

Broccoli cheese patties are a delightful and satisfying dish that offer a creative way to incorporate more vegetables into your diet. With their crispy exterior and cheesy, savory interior, they are sure to become a favorite for both kids and adults alike. Whether as a healthy snack or a flavorful side dish, these patties can be easily customized to suit your tastes and dietary preferences.

### Recommendation:

If you’re looking for a fun and delicious way to enjoy broccoli, these broccoli cheese patties are a great choice. They make a perfect addition to any meal, and their crispy texture makes them a crowd-pleaser at parties or family gatherings. For those looking to embrace a healthful indulgence, these patties are a great option—offering the nutritional benefits of broccoli combined with the comforting flavor of cheese. You can feel good about enjoying these guilt-free, flavorful bites as part of a balanced diet.

Parmesan-Crusted Chicken with Creamy Garlic Sauce

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts

• ½ cup all-purpose flour

• ¼ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon paprika

• Salt and pepper to taste

• 1 egg

• 2 tablespoons milk

• ½ cup panko breadcrumbs (for extra crispiness)

• ¼ cup regular breadcrumbs

• 3–4 tablespoons olive oil (for frying)

For the Creamy Garlic Sauce:

• 3 tablespoons butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• Salt and black pepper to taste

• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Chicken

• Pound the chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin. This ensures even cooking.

• Season the chicken lightly with salt and pepper on both sides.

2. Set Up the Dredging Stations

• In the first bowl, mix the flour, garlic powder, onion powder, paprika, a little salt, and pepper.

• In the second bowl, beat the egg and milk together.

• In the third bowl, combine the panko breadcrumbs, regular breadcrumbs, and Parmesan cheese.

3. Coat the Chicken

• Dredge each chicken breast first in the flour mixture, shaking off excess.

• Then dip into the egg wash.

• Finally, coat thoroughly in the breadcrumb-Parmesan mixture, pressing lightly so it sticks well.

4. Fry the Chicken

• Heat olive oil in a large skillet over medium heat.

• Once the oil is hot, add the chicken breasts. Cook for 4–5 minutes per side until golden brown and crispy, and the internal temperature reaches 165°F (74°C).

• Transfer the chicken to a plate lined with paper towels to drain excess oil. Keep warm.

5. Make the Creamy Garlic Sauce

• In the same skillet, reduce the heat to medium-low and melt the butter.

• Add the minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn).

• Pour in the chicken broth and scrape up any browned bits from the pan (this adds flavor!).

• Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer gently for 3–5 minutes until it thickens slightly.

• Season with salt and pepper to taste.

6. Assemble and Serve

• Slice the chicken if desired.

• Pour the creamy garlic sauce over the crispy chicken.

• Garnish with chopped fresh parsley if using.

Serve immediately while everything is hot and luscious!

Tips for Best Results:

• Don’t rush the frying: Medium heat is key. Too hot, and the crust burns before the chicken cooks.

• Use freshly grated Parmesan for the best flavor and melting.

• Add a squeeze of lemon to the sauce for a subtle brightness.

• Serve with mashed potatoes, pasta, or roasted vegetables for a full meal!

Would you also like me to give you a creamy garlic mashed potatoes or buttered herb pasta recipe to serve on the side? ️✨

This fluffy baked cheesecake is light yet creamy, with just the right amount of sweetness. Unlike dense cheesecakes, this one has a delicate texture, thanks to whipped egg whites that give it a soufflé-like fluffiness. Baked in an oval baking tin, this cheesecake is not only beautiful but also perfect for sharing.

Whether you’re making it for a family gathering, a cosy dessert night, or a special occasion, this recipe will impress everyone. The subtle vanilla flavour, combined with a slight tang from the cream cheese, creates a balanced and delightful treat. Preheat your oven to 150°C (300°F).

Lightly grease the oval baking tin with butter and line it with parchment paper. The paper should be slightly taller than the tin’s edges to prevent overflow. Prepare a larger baking pan that can hold the oval tin for a water bath. In a heatproof bowl, add cream cheese, milk, and butter.

Place the bowl over a pot of simmering water (double boiler method) and stir until everything melts into a smooth mixture. Remove from heat and let it cool slightly. In another bowl, whisk egg yolks until smooth, then gradually add them to the cream cheese mixture.

Mix well. Sift in cake flour and cornstarch, then stir gently until well combined. Add vanilla extract and lemon juice and mix again. In a clean, dry bowl, beat egg whites using an electric mixer until they turn foamy. Gradually add the granulated sugar while continuing to beat at high speed until you get stiff, glossy peaks.

The meringue should hold its shape without collapsing. Take ⅓ of the meringue and gently fold it into the cheesecake batter using a spatula. This will lighten the batter. Add the remaining meringue in two more additions, folding gently each time.

Be careful not to deflate the air in the meringue—this is what makes the cheesecake fluffy. Pour the batter into the lined oval baking tin and tap the tin gently on the counter to remove any large air bubbles. Place the tin inside the larger pan and pour hot water into the outer pan until it reaches about 1 inch (2.5 cm) up the sides of the tin.

This creates a water bath (bain-marie), which keeps the cheesecake moist. Bake at 150°C (300°F) for 60 minutes, then lower the temperature to 130°C (265°F) and bake for another 20 minutes. Turn off the oven and leave the cheesecake inside for 10 minutes with the door slightly open to prevent sudden cooling, which can cause cracks.

Carefully remove the cheesecake from the oven and let it cool to room temperature inside the tin. Once cooled, gently remove it from the tin and peel off the parchment paper.
For the best texture, chill in the fridge for at least 4 hours before serving.

Expert Tips for a Perfect Fluffy Cheesecake;
Use room-temperature ingredients – Cold cream cheese or eggs can make the batter lumpy.
Fold the meringue gently – Overmixing will deflate the air, making the cheesecake dense instead of fluffy.
Use a water bath – This ensures even baking and prevents cracks.
Don’t open the oven door too soon – A sudden drop in temperature can cause the cheesecake to collapse.
Chill before serving – The flavours and texture improve after a few hours in the fridge.

Customization Ideas & Variations;
Chocolate Fluffy Cheesecake – Add 2 tbsp of cocoa powder to the batter for a chocolatey twist.
Matcha Cheesecake – Replace 1 tbsp of cake flour with matcha powder for a subtle green tea flavour.
Lemon Cheesecake – Add extra lemon zest for a refreshing citrus touch.
Dairy-Free Version – Use dairy-free cream cheese and plant-based butter for a lactose-free treat.

What to Serve with Fluffy Cheesecake;
Fresh berries – Strawberries, raspberries, or blueberries add a refreshing contrast.
Whipped cream – A light dollop makes the cheesecake even creamier.
Fruit compote – Try a homemade berry or mango sauce for extra flavour.
Coffee or tea – A warm cup of coffee or green tea balances the sweetness.

Storage & Reheating Tips;
Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Reheating: No need to reheat! Enjoy chilled for the best texture.

This fluffy cheesecake is light, airy, and delicious. The combination of cream cheese, vanilla, and a touch of lemon makes it the perfect dessert for any occasion. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and guaranteed to impress.

Ingredients;
For the Cheesecake Batter:

Cream cheese – 250g (8.8 oz)
Milk – 100ml (3.4 oz / ⅓ cup)
Unsalted butter – 50g (1.7 oz / ¼ cup)
Egg yolks – 4 large
Cake flour – 40g (1.4 oz / ⅓ cup)
Cornstarch – 15g (0.5 oz / 2 tbsp)
Vanilla extract – 1 tsp
Lemon juice – 1 tbsp
Granulated sugar – 60g (2.1 oz / ⅓ cup)
For the Meringue:

Egg whites – 4 large

Granulated sugar – 60g (2.1 oz / ⅓ cup)
Other:

Hot water – For the water bath
Parchment paper – To line the baking tin