With a gorgeous golden brown crust and almost an entire head of broccoli in them, it’s hard to believe these Chicken Patties are BAKED, not fried! Once you start eating these, it’s hard to stop – they are just so, so good.
These are like the chicken and broccoli version of good ole’ Rissoles! Serve this for dinner with crusty bread slathered with butter and a side salad. Or put out a platter with a dipping sauce as a starter to share!
Cheesy Chicken Patties
Fritters? Or patties? I couldn’t decide. And I kept flopping back and forth so you’ll probably see them used interchangeably throughout this post – and even the video (which I just realised I made with FRITTERS plastered all over it. 😂)
These are a variation of the ever popular Baked Broccoli Cheese Balls. When it comes to patties, I know it’s easy to automatically reach for the fry pan and oil. And to get a truly beautiful golden crust on patties – and fritters for that matter – you need a decent amount of oil. And it needs to be topped up.
And you need to stand there, frying batch after batch – I’d probably cook this in 3 batches. And you need to keep the cooked batches warm.
Scratch all that.
Bake ’em! They come out so golden and crispy!
Hidden broccoli – an entire head!
The chicken patties recipe calls for 2 cups of chopped broccoli. I know that doesn’t sound like very much but you’ll be surprised – it’s almost an entire head of broccoli. Once it’s soft cooked, chopped up, one whole head is about 2 cups. Jam packed, mind you!
Though having said that, these chicken patties can definitely take more broccoli – or other shredded veggies for that matter.
Think – carrots, grated onion, corn, grated zucchini (squeeze the excess liquid out in a dishtowel or paper towels), peas, finely sliced cabbage, even finely chopped green beans and asparagus. I’ve added notes in the recipe for how to do this.
And as for the CHEESE…
Well, you can’t call these cheesy patties without a good amount of CHEESE in them! It’s up to you how much you want to use.
How to serve Chicken Patties
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As a meal – with crusty bread and a side salad
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As a starter to share – pile onto a platter with a dipping sauce
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Burgers – Make bigger ones and use for BURGERS!
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Chicken Meatballs – Form meatballs instead of patties, and cook per recipe
As for a dipping sauce, ketchup / Aussie tomato sauce, plain yoghurt or sour cream are all great. But if you want to make a bit more of an effort, try the healthier Yogurt Ranch Dipping Sauce provided in the recipe! – Nagi x
More patties and fritters (I love them!)
WATCH HOW TO MAKE IT
Cheesy Chicken Fritters with Broccoli recipe video! Not my hands. 😂
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Cheesy Chicken Mince Fritters with Broccoli
Ingredients
Fritters:
- 500 g / 1 lb chicken mince (ground chicken) , or turkey or pork (Note 1)
- 1 garlic clove, minced
- 1 egg
- ¾ cup panko breadcrumbs
- 2 packed cups broccoli , soft cooked & finely chopped (1 head)(Note 2)
- ¾ cup finely chopped shallots
- 1 1/2 - 2 cups shredded mozzarella (or other cheese of choice)
- 3/4 tsp salt (reduce to 1/2 tsp if using a flavoured cheese)(Note 3)
- Black pepper
Cooking:
- Oil spray
Yoghurt Ranch Sauce (optional):
- 2/3 cup plain yoghurt
- 1/8 tsp EACH dried dill, parsley and chives
- ¼ tsp onion powder
- ½ garlic clove, minced
- 1 - 2 tsp extra virgin olive oil
- Squeeze of lemon juice, optional
Instructions
- Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).
- Place Fritter ingredients in a bowl, mix to combine.
- Measure out about ¼ cup of mixture and pat into fritter shapes about 6 cm / 2.25" wide, 1cm / 2/5" thick (they shrink a bit and become thicker).
- Place on tray. Spray the top (generously) with oil.
- Bake for 15 minutes, flip, spray with oil again then bake for a further 8 - 10 minutes until golden on top. Serve immediately with Sauce.
- Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.
Recipe Notes:
Nutrition Information:
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Another quick and easy recipe that tastes great! I used cauliflower instead, it was still yummy! Thank you Nagi 🙂
Wow! These were amazingly delicious! I had never cooked with ground chicken before, but I had a pound in the freezer so I decided to give this a try. I always try to use what’s on hand, so I sautéed half an onion with garlic and frozen chopped spinach and I added harissa seasoning to the mixture as well as grated parm and cheddar with the mozzarella. These were so good and made a ton of food. I served them with lemon rice and the yogurt sauce which I omitted the chives from since I didn’t have them. The sauce was also great! I thought that I had messed up because I put the broccoli in the food processor and it kind of turned to mush, but it still tasted great.
Delicious! If you manage to have any leftover for lunch you have way more self control than me!
I didn’t have any shallots so I just used a brown onion that I diced and pre fried with the garlic until tender before adding.
Thanks Nagi! Hi Dozer!
Absolutely delicious! We made these for dinner tonight. I added corn and grated carrot. We will be adding these into our weekly dinner rotation. Thank you Nagi!
Yum!! just made these. Like a meal in a patty. Added some grated carrot and some red pepper flakes… another awesome recipi Nagi. My doggo Lulu very much approved.
I made these chicken patties with zucchini( my kids loathe broccoli)and they were bloody wonderful. Great baked instead of fried and I cooked some in the air fryer too but on baking paper over half the time. Will def make again. Kids loved them too. Thanks for this and other recipes, Renee
Turned out so good, and my toddler loved them too!
Would you suggest freezing them raw and cooking as needed or cooking first then freezing? I am concerned because sometimes frozen cooked chicken has an odd taste.
Perfect! I had some left over chicken mince after making your Thai chicken meatballs plus we harvested the last of our broc (it was a small one), some cauli that was threatening to bolt plus a bit of romanesco.
They’re cooking now. Can’t wait.
Thanks for another easy recipe which I am making tonight I am going to use spinach, carrot in the meatballs
I used 1 cup mozzarella + 1/2 cup parmesan, 2 teaspoons thyme and one grated shallot. This was tasty but next time I will use a little less broccoli and really press out all of the water. Also, my fritters did not brown nicely so I had to “finish” them in the skillet which kind of defeated the purpose. I ate these on the fly sans any dipping sauce. Perfectly tasty that way!
Made this today as a main dish. Easy to prepare and tasty.
I can’t wait to try these! they look delicious!
These were so good! I was feeling lazy and I did garlic salt, onion powder, and pepper. My boyfriend ate half the patty’s for dinner and I am making them again tonight. Definitely going to be in my rotation. They also heated up well for lunch the next day.
So good! I’ve made this three times now, and it’s always a hit. Tonight I used a mixture of cauliflower and broccoli. Thank you so much.
These were delicious!! I know I’m onto a winner when the family say ‘you can cook this one again!’ 😉 I was slightly concerned as couldn’t get fresh broccoli so had to settle for frozen but it worked a treat (just made sure I drained any excess water). Thanks Nagi ! We love your recipes 😘
I want to make these for my son but he is allergic to eggs. Is there an alternative I can use to bind everything together?
A “flax egg” will work! 1 tbl of ground flax seed meal mixed with 3 tbl of water. Let it sit for about 10 min and it’ll become similar to the consistency of an egg. I use that to sub a real egg for a lot of recipes!
I haven’t tested any egg alternatives Dani – sorry! N x
These are delicious!! Only recommendation I have is to cook on a lower rack, like 2nd from the bottom so they get crispy.
Thanks for that feedback Erin!! N x
I love these so much! I make them all the time, they’re such a hit – not sure how healthy that is to be honest but it’s true, lol. I’ve passed this on to others as well and they also enjoyed. Thank you for sharing!
Woo hoo!! Thanks for sharing the love!! N x
Hi Nagi! I made these tonight but had to cook them ages (45 min) because they wouldn’t brown. They taste great but don’t have the soft stringy cheese like your video.
Could this be from the wet chicken? Or maybe too much water in the boiled broccoli? Thank you x