Baked Cheesy Broccoli Chicken Patties

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. In fact, I think it works better than frying because you aren’t tempted to press all the juices out!

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!

The 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, this recipe 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.

For some odd reason, I serve fritters as nibbly things for when friends are over, but I always think of patties as a meal thing.

Totally illogical, I know.

Perhaps if I called these Chicken Fritters, then they might come to mind when I’m thinking of things to make for gatherings.

And – come to think of it – these would be TERRIFIC to make larger and use in burgers. I’ll add that idea into the recipe notes too.

Must dash! Going for an impromptu midweek escape to a little beach holiday place called Avoca. Dog beach heaven. I better pack Dozer’s robe too… 😎 (you may mock, but if you have a long haired water-loving-sand-rolling dog, trust me when I say it’s a game changer!!!). – Nagi x

4.95 from 20 votes

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Cheesy BAKED Chicken Broccoli Fritters

Prep Time

15 mins

 

It's hard to believe these are BAKED not FRIED! With almost an entire head of broccoli in them, these are juicy, cheesy and so irresistible. Baking works really well for lean meats because you aren't tempted to press the juices out in the skillet. Sauce is optional - it's juicy and flavoured enough as is. This makes 15 fritters about 6 cm / 2.25" wide, 1cm / 2/5" thick. Recipe video below.

Course: Appetiser, Main Course

Servings: 4 people

Calories: 461 kcal

Author: Nagi

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

1. Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).

2. Place Fritter ingredients in a bowl, mix to combine.

3. 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).

4. Place on tray. Spray the top (generously) with oil.

5. 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.

6. Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.

Recipe Notes

1. Chicken mince sold at supermarkets can be very wet. Always look for packets that doesn't have water in them (also indicates that it's not very fresh).

2. You will need about 1 medium head of broccoli, florets only. Cook using your preferred method until soft - I boil or steam. Then chop finely - see recipe video. You can use the thick stem if you want - peel the outside before cooking, once cooked, chop it very finely.

3. Mozzarella cheese doesn't have much salt in it. It stretches beautifully and that's what I used in the photos and video. You can use any cheese you want. BUT if you use a flavoured cheese like cheddar, colby, tasty etc, reduce the salt slightly.

4. MORE VEGGIES: This recipe can take about 1.5 cups of extra veggies. Suggestions: grated carrot or onion, grated zucchini with excess water squeezed out, corn, peas, finely sliced veggies like cabbage and spinach, finely chopped cooked green beans or asparagus.

5. Nutrition per serving assuming 4 servings, excludes sauce. Recipe makes about 15 fritters.

WATCH HOW TO MAKE IT

Baked Cheesy Chicken Broccoli Fritters recipe video! Not my hands. 😂

LIFE OF DOZER

Seriously, I’m telling you. This robe is EVERYTHING!!! (For me. Obviously Dozer prefers running around naked.)

Update pursuant to reader requests: Yes the store that sells this robe ships overseas, no that is not an affiliate link, it’s an Australian owned independent small business that I’m happy to support. I’ve had that robe for years and it’s not showing any sign of wear at all.

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