Carmen
If you are looking for a new way to serve broccoli that the whole family will actually enjoy, these broccoli and shrimp patties are a delicious option. Tender vegetables are lightly blanched, then pulsed together with finely chopped shrimp, eggs, and a bit of flour to create a soft, flavorful batter. The patties pan-fry in just a few minutes, turning golden on the outside while staying moist inside. They work perfectly as a light appetizer, a quick lunch, or a fun finger food for kids who are still getting used to seafood and veggies.
How to prep the broccoli for the best texture
Good broccoli preparation is the key to patties that hold together without becoming mushy. Start by breaking the head into small, bite-sized florets and soaking them briefly in cold water. This step removes any hidden dirt and also gently refreshes the vegetables. After soaking, you blanch the florets for just a couple of minutes in boiling water together with the carrot pieces. This short cooking time is enough to soften the vegetables slightly, so they blend easily, but they still keep their bright green color and a pleasant bite. Once drained well, the broccoli is ready to be pulsed in the blender with the other ingredients. Avoid overcooking, because very soft broccoli will release too much moisture and make the patties harder to shape.
Building the batter with shrimp, eggs, and flour
Once the vegetables are blanched and drained, it is time to build the batter. Pulsing the broccoli and carrot in a blender or food processor turns them into a fine, even mixture that will not create big chunks in the patties. To this base you add finely chopped shrimp, which needs to be small enough to distribute well throughout the batter. Eggs are crucial as they bind the mixture together and help it set while cooking. A small amount of flour gives body, while cornstarch adds lightness and a gentle crispness on the outside. Season everything with salt, then mix until the vegetables, shrimp, and dry ingredients are fully combined. The batter should be thick but spoonable, easy to portion into the pan without running.
Tips for shaping and frying the patties
Shaping the patties is easy once you have the right batter consistency. Heat a thin layer of vegetable oil in a non-stick pan over medium heat so the patties can brown without burning. Use a spoon or small ice cream scoop to portion the mixture, then gently flatten each mound in the pan with the back of the spoon to form even rounds. Leave enough space between patties so you can flip them easily. Cook them slowly on the first side until you see the edges turning golden, then flip and brown the other side. This method ensures the center cooks through while the exterior becomes lightly crispy. If your batter feels too soft to hold its shape, you can chill it briefly or add a touch more flour until it is stable.
How to serve broccoli and shrimp patties
These broccoli and shrimp patties are very versatile when it comes to serving ideas. You can enjoy them hot from the pan as a simple appetizer, arranged on a platter with a dipping sauce such as garlic yogurt, tartar sauce, or a light lemon mayo. They are also great as a quick lunch, paired with a fresh salad, cooked grains, or roasted vegetables for a more filling meal. Kids often love them as finger food, so you can pack them in lunchboxes or serve them for an afternoon snack. If you want to keep the meal lighter, pat the patties gently with a paper towel to remove excess oil. They taste delicious warm, but they are also good at room temperature, which makes them ideal for picnics or casual gatherings.
Storing and reheating leftover patties
Leftover broccoli and shrimp patties store quite well if you handle them properly. After cooking, let them cool completely on a rack so the steam can escape and the crust stays pleasant. Once cooled, transfer the patties to an airtight container and keep them in the refrigerator for up to two days. To reheat, you can warm them in a non-stick pan with just a touch of oil over low heat, or place them in a preheated oven or air fryer until heated through. This helps restore some of the original crispness. Avoid microwaving for too long, as the texture may become soft and rubbery. If you plan to freeze them, place the patties in a single layer on a tray first, then move them into a freezer bag so they do not stick together.
Ingredients
- 1 cup broccoli florets
- 1 medium carrot
- 2 large eggs
- 4 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon fine sea salt
- 3 tablespoons small shrimp peeled and finely chopped
- vegetable oil for pan-frying
Instructions
- Separate the broccoli into small florets, place them in a deep bowl filled with water, and let soak for 5 minutes to rinse them thoroughly.
- Cut the carrot into chunks.
- Pour water into a saucepan and bring it to a boil. Add the broccoli and carrot, cook for 2 minutes, then remove from the heat and drain well.
- Transfer the vegetables to a blender or food processor and pulse until finely chopped. Add the chopped shrimp, eggs, flour, and cornstarch, then mix well until you get a thick batter.
- Heat a thin layer of vegetable oil in a non-stick pan. Spoon the vegetable batter into the pan to form small patties and cook on both sides until golden and slightly crispy.
Notes
- Use fresh, firm broccoli for the best color and flavor in the patties.
- Do not skip draining the vegetables well after blanching to avoid a watery batter.
- Chop the shrimp finely so every bite has an even mix of seafood and veggies.
- Adjust the salt depending on how salty your shrimp is.
- Fry the patties over medium heat so they cook through without burning.
- Serve with a light dipping sauce to balance the sweetness of the vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Yes, you can use frozen broccoli florets. Thaw them completely, drain well, and then proceed with the blanching step to keep the texture pleasant.
Small peeled shrimp or prawns work best. Make sure they are cleaned, deveined, and finely chopped so they mix evenly into the vegetable batter.
Yes, you can bake them on a lined baking sheet brushed with a little oil at 200°C / 400°F until golden, flipping halfway. They will be slightly less crispy but still tasty.
They are great for meal prep. Cook the patties, let them cool, and store them in the fridge. Reheat gently in a pan, oven, or air fryer before serving.