Steam the broccoli until it becomes tender enough to mash easily with a fork. Once cooked, let it cool for a minute, then finely chop it. Pat it dry gently with a paper towel if it feels watery, since too much moisture can make the patties fall apart.

Place the chopped broccoli into a large bowl and add the shredded cheddar, almond or oat flour, garlic powder, onion powder, paprika, salt, pepper, and the optional protein powder if you're using it. Mix everything thoroughly so the broccoli is evenly coated with the seasonings and flour.

Add the Greek yogurt and egg whites (or whole egg) to the bowl. Stir until the mixture comes together into a thick, slightly sticky dough-like mixture. If it feels too wet and won’t form a shape, sprinkle in a little more flour. If it feels too dry or crumbly, add a spoon of yogurt to fix the texture.

Scoop out portions of the mixture and shape each one into a round patty that’s about ½–¾ inch thick. Try to keep all patties roughly the same size so they cook evenly. Place the shaped patties on a tray or plate as you go.

Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil or avocado oil spray. This helps prevent sticking and improves crispiness.

Arrange the patties inside the air fryer basket in a single layer, leaving space between each one. Air fry for 10–12 minutes, flipping them halfway through the cooking time. They’re ready when the edges turn golden, the cheese melts into little pockets, and the centers are soft but firm enough to hold.

Serve the patties hot for the best texture. They pair well with dips like Greek yogurt ranch, lemon-garlic yogurt sauce, honey-mustard, or light sriracha mayo. If meal prepping, let them cool completely, then store in airtight containers for 3–4 days in the fridge. For longer storage, freeze them for up to 2 months.