These cheesy broccoli chicken mince patties are crispy on the outside, tender on the inside, and loaded with cheesy goodness. You only need 10 minutes of prep, 1 bowl, and 1 pan—making them perfect for busy weeknights or quick meal prep.
As a food blogger and mom, I’m always testing healthier recipes that actually taste amazing. These fritters check every box: family-friendly, quick, and made from scratch with wholesome ingredients.
Why I Love These
- They are really easy and packed with protein. Cheddar cheese makes them super flavorful (and kid-approved), and the broccoli adds a little veggie boost. They’re golden, crispy, and seriously satisfying.
- I love that they only need a few ingredients. Even if you’re new to cooking, you can totally make these without stress.
- You can freeze them, meal prep them, or eat them hot out of the pan with your favorite dip. I also like stuffing them into a wrap or serving them with salad or potatoes.
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Ingredients
- Chicken breast or tenderloins - I use boneless, skinless chicken breast and dice it super small so it cooks quickly in the fritters.
- Broccoli florets - Just a quick blanch to keep them tender but not mushy. Chop small so they mix well with the batter.
- Cheddar cheese - Shredded sharp cheddar gives the best flavor and melty texture.
- Eggs - Helps bind everything together.
- Cornstarch - Just a little to hold the patties and give them a light crisp.
- Garlic powder + onion powder - Simple seasonings that boost the flavor without overpowering.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken Broccoli Fritters
- Boil the broccoli: Bring water to a boil in a medium pot. Add broccoli and blanch for 1–2 minutes until slightly tender. Drain and set aside.
- Dice the chicken: Cut the chicken into strips, then small cubes, then dice finely.
- Mix the base ingredients: In a large bowl, combine the diced chicken, shredded cheddar, eggs, garlic powder, onion powder, salt, and pepper.
- Chop the broccoli: Pat the broccoli dry with a paper towel, chop into small pieces, and add to the bowl.
- Add the binder: Sprinkle in the cornstarch and stir everything together until fully mixed.
- Heat the skillet: Warm 1 tablespoon of olive oil in a skillet over medium heat.
- Shape the fritters: Scoop 2 tablespoons of mixture and place in the skillet. Gently flatten into a round fritter.
- Cook the First Side: Cover with a lid and cook for 5 minutes.
- Flip and Finish: Flip the fritters and cook uncovered for another 5 minutes until golden and cooked through.
- Drain Excess Oil: Place cooked fritters on a paper towel-lined plate to soak up any extra oil.
You should get about 11 patties total!
Tips
- Use pre-cooked chicken - If you're short on time, you can use finely chopped cooked chicken instead.
- Chop evenly - Make sure the chicken and broccoli are chopped into small, uniform pieces so they cook evenly.
- Don’t skip drying the broccoli - Moisture will make the fritters soggy.
- Try different cheese - Mozzarella or pepper jack also work great.
- Season to taste - Add a pinch of chili flakes if you want a little kick.
- Double the batch - These freeze great, so make extra for later.
- Add herbs - A bit of parsley or chives adds a fresh flavor boost.
- Use a cookie scoop - For evenly sized fritters every time.
- Watch your heat - Cook on medium so the outside browns without burning while the inside cooks through.
- Make mini fritters - Perfect for kids or as a party snack!
Serving Suggestions
- Dipping Sauces – Try yogurt herb sauce, honey mustard sauce, BBQ, ketchup, or tahini lemon sauce.
- Sweet Potato Fries or Parmesan Fries
- Cucumber Tomato Salad
- Mediterranean Chickpea Salad
- Steamed veggies or Roasted Asparagus
Freezing And Storing Instructions
- To Store - Keep fritters in an airtight container in the fridge for up to 3 days.
- To Freeze - Lay cooked fritters in a single layer on a tray, freeze, then transfer to a bag. Freeze up to 2 months.
- To Make Ahead - Mix the batter ahead of time and refrigerate for up to 24 hours before cooking.
- To Reheat - Reheat in a skillet or air fryer for 3–5 minutes to keep them crispy.
More Fritters and Patties Recipes
- Zucchini Corn Fritters
- Cabbage Pancakes
- Sweet Potato Fritters
- Tender Chicken Patties
- Zucchini Fritters
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Recipe Card
Cheesy Broccoli Chicken Patties
These Cheesy Broccoli Chicken Fritters are crispy, protein-packed, and ready in just 30 minutes! Easy, family-friendly, and perfect for busy weeknights.
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By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 10 ounces chicken breast or tenderloins, boneless skinless
- 4 ounces broccoli, separated into small florets
- ¾ cup cheddar cheese, grated
- 2 eggs
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt + black pepper to taste
- 3 tablespoon olive oil, or your preferred oil, for cooking
INSTRUCTIONS
- Boil the broccoli: Bring water to a boil in a medium pot. Add broccoli florets and blanch for 1–2 minutes until slightly tender. Drain and set aside.4 ounces broccoli
- Dice the chicken: Cut the chicken into thin strips, then small cubes. Continue chopping until the pieces are very finely diced.10 ounces chicken breast or tenderloins
- Mix the base ingredients: In a large bowl, combine the diced chicken, shredded cheese, seasonings, and eggs.¾ cup cheddar cheese, ½ teaspoon garlic powder, ¼ teaspoon onion powder, salt + black pepper to taste, 2 eggs
- Chop the broccoli: Pat the blanched broccoli dry with paper towels, chop into small pieces, and add it to the chicken mixture.
- Add the binder: Sprinkle in the cornstarch and mix everything well until fully combined.1 tablespoon cornstarch
- Heat the skillet: Warm 1 tablespoon of olive oil in a skillet over medium heat.3 tablespoon olive oil
- Shape the fritters: Scoop about 2 tablespoons of the mixture and place onto the skillet. Gently press into a round fritter shape.
- Cook the first side: Cover the skillet with a lid and cook the fritters for 5 minutes.
- Flip and finish cooking: Flip each fritter and cook uncovered for another 5 minutes until golden and cooked through.
- Drain excess oil: Transfer cooked fritters to a bowl or plate lined with paper towels to soak up extra oil.
- You should get about 11 fritters total. Perfect for meal prep, snacking, or a quick dinner!
NOTES
- What can I use instead of cornstarch?
You can use all-purpose flour or arrowroot starch. - Can I make these dairy-free?
Try using a vegan shredded cheese and skip the cheddar. - Can I bake these instead of frying?
Yes, bake at 400°F for 15–20 minutes, flipping halfway through. - To Store - Keep fritters in an airtight container in the fridge for up to 3 days.
- To Freeze - Lay cooked fritters in a single layer on a tray, freeze, then transfer to a bag. Freeze up to 2 months.
- To Reheat - Reheat in a skillet or air fryer for 3–5 minutes to keep them crispy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 111kcalCarbohydrates: 3gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 54mgSodium: 98mgPotassium: 147mgFiber: 0.3gSugar: 0.2gVitamin A: 192IUVitamin C: 10mgCalcium: 65mgIron: 0.3mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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