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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I can’t wait to try these! they look delicious!
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.
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?
I haven’t tested any egg alternatives Dani – sorry! N x
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!
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
This is a keeper. Looking to save money on groceries and this definitely stretched the ground chicken package. I added a small head of steamed broccoli and diced red pepper (raw). DH loved it. I used some leftovers chopped up and added to a homemade meatball soup and still have enough for another dinner. Brilliant!
Definitely saving this one! Made a few tweaks (omitted the shallots, added shredded carrot and opted for half mozzarella, half edam) but I bet the fritters would be just as good if I followed the recipe exactly. Baked for exactly as long as stated (which is a miracle for me) and tasted delicious right out of the oven and even better after sitting on a plate for ten minutes. Tomorrow I will find out if they taste as great reheated as I will be taking it to work for a fun snack.
Amazing! Every bite. My toddler loved them! I did add more garlic… because… garlic 😂😂
Hi Nagi
Just made these now for kids lunch whilst in iso. Delicious!
Can uncooked mixture be frozen?
Is it green onions or shallots? The recipe says shallots but the video says green onion/scallion. Just need to know what to get at the store’
My picky toddler very much enjoyed this. I have added grated carrots and spinach, and used chives instead of shallots. Thank you for another wonderful recipe!
So easy to make and looks yummy before you get to eat it. Happy family
So glad you enjoyed it Audrey! N x
I made these today and we love them. I didn’t do the sauce. The cook time was 25 minutes then 10 minutes for my oven. They were tender and cooked through. I plan to keep this recipe. Thank you.
As always you have given us a recipe that is out of this world. I have made these a few times and never tire of them. I’m supposed to be losing weight. Ho hum. If my doctor sees your recipes I’m sure she will understand. xx
Great recipe! We love these and have made them with broccoli and also made them with shaved Brussels and chopped mushrooms. Avocado sauce or ranch dressing tops it off. Kids like them a lot!
First off all your recipes sound AMAZING !!!! Just wondering if you can use frozen Broccoli for this?
Sure can Mike, just thaw and pat dry first – N x
Delicious! Great recipe! I added Cayenne pepper and ate without Ranch dressing, yum!
Can I leave out the bread crumbs to make it low carb? Or can I substitute it for something else?
Hi Domenica, you can sub almond flour here and it will work. N x
So excited for these!! Can they be frozen? If so, how to reheat? 🙂