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!
