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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Have you ever tried making it in an air-fryer?
I haven’t sorry Jamir – I feel you can fit more of them in the oven though here 🙂 N x
Nagi, this is a keeper. Made the chicken, broccoli fritters. I didn’t make the dipping sauce since my yogurt was expired
, we used Ranch Dressing. I highly recommend this recipe. We are eating the leftovers for lu ch today. In fact my husband is making a sandwich. Lol. Another keeper!! Bonnie from MARKLEEVILLE
Just made them and they were delicious!! Thank you!
Okay…love these little fritters and honestly, I make them at least once per week if not twice! So easy and yum, even my husband loves them and will ask for them repeatedly! Thanks Nagi!!!
THESE ARE SO GOOD!!!!
So great for the fussy little one! And for me too! Yummy even though I haven’t tried with the sauce.
These were very easy to make and delicious as was the dipping sauce – granddaughter will be having them for lunch tomorrow 🙂 Thanks Nagi
Made these this week, loved them! Hubby has already put leftover ones onto wraps for lunch 😊 mine were a bit blonde looking though. Maybe I need to be more generous with the oil? Also is 200 – 180 fan?
200 all oven types 🙂 N x
ONG! These look sssooo very good!!!
Gonna go to the Market tomorrow, will try these with a fish dinner tmrw night.
Made these tonight, I didn’t have quite enough cheese but they were still yummy. The dipping sauce was yum too, enough left for a few lunches. Definitely be making this one again.
Tried it tonight without an egg and it was still delicious. My kids keep asking for more “broccoli biscuits…”
They have never asked for 2nds (3rds!!!!) of broccoli anything! Quick, tasty, and painless cleanup.
This is a hit! Ill be making and freezing variations of these for the rest of my life.
I’ve made these a few times now and they’re a definite ‘go to’ for me when my grandkids are around 😉
I used shallots instead of green onions and they turned out spicy for my kid 😕 wish I checked the video instead of following the recipe 🤦🏻♀️
Hi Mina, they shouldn’t be spicy??? Shallots are the same as green onions – we call them shallots here. N x
Maybe u mean u used green chilli
Green onions are scallions. They are NOT the same as shallots. However I’ve never known shallots to be spicy.
It depends where you are in the world. Green onions are called scallions in the US, and they are called shallots and green onions in Australia.
I made these as written and they turned out fantastic. Thank you for a great meal idea.
I used 2 cups of mozzarella cheese. How can I make the cheese, cheesier and more noticeable in each bite?
Hi Nagi, I’ve made many recipes from your site. I would like to try these as well since they could be frozen in batches. Can you please advise on whether I could substitute the panko breadcrumbs with quick/rolled oats and by how much? If I had to add carrots, zucchini, corn and green beans would these have to be cooked first? …… and if I had to add other frozen veggies, I assume that they would have to thaw first, right? Thanks for your help. Your recipes are great.
I absolutely love these fritters! They’re easy to make & so tasty.
Nagi if I was to make them into meatballs what size would you recommend & would I still cook them for the 25 mins?
Hi Lyn – give these a try! https://www.recipetineats.com/baked-broccoli-cheese-balls/