I’m so excited to share this Cheesy Chicken Mince Fritters with Broccoli Recipe with you because it’s honestly one of my all-time favorites for easy, tasty weeknight dinners. There’s something so comforting about these little golden patties packed with melty mozzarella, tender chicken, and bright, nutritious broccoli. Plus, they come together quickly and bake in the oven, so you don’t have to stand over a hot stove fussing.
When I first tried this Cheesy Chicken Mince Fritters with Broccoli Recipe, I was blown away by how well the broccoli sneaks in for extra color and vitamins without losing any of the fun cheesy goodness. Whether you’re feeding picky kids or just want a protein-packed snack that feels a little indulgent, this recipe is a total winner. Trust me: you’ll find it’s a lot easier than it looks, and I’ve packed this post with tips to help you nail it every time.
Why You’ll Love This Recipe
- Simple and Quick: Comes together with everyday ingredients and bakes in little time.
- Hidden Veggies: The broccoli blends in perfectly, adding nutrition without compromising taste.
- Kid-Friendly: My family goes crazy for these fritters — they’re a great way to sneak in some greens!
- Flexible and Flavorful: Use different cheeses or add extra veggies to make it your own.
Ingredients You’ll Need
All the ingredients for these Cheesy Chicken Mince Fritters with Broccoli Recipe are easy to find and work beautifully together to create a dish that’s fresh, cheesy, and satisfying. Remember, freshness counts, especially for the chicken mince and broccoli.
- Chicken mince: Choose fresh, not watery, chicken mince for best texture and flavor.
- Garlic: Adds a lovely aromatic punch; fresh minced is always best.
- Egg: Acts as a binder to hold your fritters sturdy while baking.
- Panko breadcrumbs: Light and airy, these help create a nice texture without weighing down your fritters.
- Broccoli: Steam or boil until soft, then finely chop so it mixes evenly throughout.
- Shallots: Milder and sweeter than onions, they add subtle depth to the flavor.
- Shredded mozzarella: Melts beautifully and gives that classic stretchy cheese feel. I love using mozzarella, but feel free to try other cheeses.
- Salt and black pepper: Essential seasonings to bring everything together.
- Oil spray: For ensuring the tops crisp up nicely in the oven.
- Yoghurt ranch sauce (optional): A creamy dip made with yoghurt and fresh herbs to add zest when serving.
Variations
One of the best things about the Cheesy Chicken Mince Fritters with Broccoli Recipe is how easy it is to tweak based on what you have in your kitchen or your dietary preferences. I often play around with extra veggies or swap cheeses to keep things interesting.
- Extra Veggies: I sometimes add grated carrot or squeezed zucchini for a little more color and moisture — it’s a sneaky way to pack them with more nutrition.
- Cheese Swap: Using cheddar or colby cheese adds a stronger flavor, but I reduce the added salt if I do because those cheeses tend to be saltier.
- Meat Options: While chicken mince is my go-to, turkey or pork mince work wonderfully too and bring subtle differences in flavor and texture.
- Spice it up: If you like a touch of heat, try tossing in some chili flakes or smoked paprika for an extra kick.
How to Make Cheesy Chicken Mince Fritters with Broccoli Recipe
Step 1: Prep and Mix Your Ingredients
Start by preheating the oven to 200°C (about 390°F) and line a baking tray with baking paper or spray it lightly with oil. This step saves you from scrubbing later, trust me! While that’s heating, combine your chicken mince, minced garlic, egg, panko breadcrumbs, chopped broccoli, shallots, shredded mozzarella, salt, and pepper in a large bowl. Use your hands or a sturdy spoon to mix everything until just combined — the mixture should be moist but hold together well.
Step 2: Shape Your Fritters
Grab about a quarter cup of the mixture and pat it into round fritters roughly 6 cm wide and 1 cm thick. Don’t worry if your sizes are a little off; these will shrink slightly and firm up in the oven. Place them spaced out on your prepared tray to give each room to crisp up nicely.
Step 3: Bake Until Golden and Delicious
Spray the tops generously with oil — this helps them brown beautifully. Bake for 15 minutes, then carefully flip each fritter over, spray the other side, and bake for another 8 to 10 minutes until golden and cooked through. The kitchen will smell amazing at this point! Serve the fritters hot with the yoghurt ranch sauce or your favorite dip.
Pro Tips for Making Cheesy Chicken Mince Fritters with Broccoli Recipe
- Drain Excess Moisture: If your chicken mince feels watery, pat it dry with paper towels first to help the fritters hold together better.
- Chop Broccoli Finely: The finer you chop the broccoli, the better it blends in and the nicer the texture in each bite.
- Use Panko Breadcrumbs: Panko adds a lightness that regular breadcrumbs don’t; it helps make the fritters tender but with a gentle crust.
- Don’t Skip Flipping: Flipping halfway ensures both sides get that golden, crispy finish and the fritters cook evenly.
How to Serve Cheesy Chicken Mince Fritters with Broccoli Recipe
Garnishes
I love topping these fritters with a sprinkle of extra shredded cheese right after baking or a scattering of fresh chopped parsley or chives to brighten them up. A dollop of yoghurt ranch sauce adds a cool, herbal contrast that’s just perfect.
Side Dishes
My favorite sides to pair with these fritters are simple salad greens tossed with lemon vinaigrette, roasted sweet potatoes, or even crispy oven-baked fries for a classic twist. They also work great on a bed of steamed rice or quinoa to soak up every last bit of cheese and sauce.
Creative Ways to Present
For special occasions, I’ve served these fritters stacked like mini towers with alternating layers of fresh arugula and smashed avocado spread — it looks impressive and tastes amazing. You could also turn them into sliders with soft buns and your favorite condiments for a fun party appetizer.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover fritters in an airtight container in the fridge for up to 3 days. They hold their texture well, but I always reheat them thoughtfully to keep that cheesy melty goodness intact.
Freezing
I have frozen these fritters successfully by flash freezing them on a tray first, then transferring them to a freezer bag. When you want a quick meal, just bake them straight from frozen for about 18-20 minutes — they reheat beautifully without drying out.
Reheating
To reheat, I pop the fritters in a preheated oven at 180°C (350°F) for around 10 minutes or until warmed through and crisp on the outside. Avoid microwaving if you want to keep that nice crust.
FAQs
-
Can I use other types of meat for the fritters?
Absolutely! While chicken mince is a favorite for its lightness, turkey or pork mince work excellently too. Just adjust cooking times slightly if your mince is thicker or thinner.
-
What cheese is best to use in this recipe?
Mozzarella is my top pick because it melts beautifully and has a mild flavor that complements the ingredients. However, cheddar, colby, or even a tasty flavored cheese can be used — just reduce added salt since those cheeses are saltier.
-
Can I prepare the fritters ahead of time?
Yes! You can mix the ingredients and shape the fritters a few hours ahead, refrigerate them on a tray covered with plastic wrap, and bake when ready. Alternatively, freeze shaped fritters for longer storage.
-
Is there a way to make these gluten-free?
Definitely. Swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture may be slightly different, but the fritters will still hold up well and taste delicious.
-
How to ensure my fritters don’t fall apart?
Make sure your chicken mince isn’t too wet, and use the egg and breadcrumbs to bind the mixture well. Also, shaping them firmly and not making them too thin helps maintain their structure during baking.
Final Thoughts
I absolutely love how this Cheesy Chicken Mince Fritters with Broccoli Recipe manages to be both wholesome and ultra-tasty without any fuss or fancy ingredients. It’s quickly become a favorite in my household because it hits all the marks: nourishing, comforting, and kid-approved. I really encourage you to give it a try — once you do, I bet you’ll find yourself reaching for this recipe again and again. Let me know how yours turn out, and happy cooking!
Print
Cheesy Chicken Mince Fritters with Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 15 fritters, serves 4
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These Cheesy Chicken Mince Fritters with Broccoli are a delicious and nutritious baked snack or meal option, combining lean ground chicken with finely chopped broccoli, mozzarella cheese, and aromatic shallots. They are baked to golden perfection, offering a crispy outside and tender, flavorful inside. Perfect served with a tangy homemade yoghurt ranch sauce, these fritters make for a satisfying and wholesome dish that’s easy to prepare and packed with protein and vegetables.
Ingredients
Fritters:
- 500 g / 1 lb chicken mince (ground chicken), or turkey or pork
- 1 garlic clove, minced
- 1 egg
- 3/4 cup panko breadcrumbs
- 2 packed cups broccoli, soft cooked & finely chopped (approx. 1 medium head)
- 3/4 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)
- Black pepper, to taste
Cooking:
- Oil spray
Yoghurt Ranch Sauce (optional):
- 2/3 cup plain yoghurt
- 1/8 tsp dried dill
- 1/8 tsp dried parsley
- 1/8 tsp dried chives
- 1/4 tsp onion powder
- 1/2 garlic clove, minced
- 1 – 2 tsp extra virgin olive oil
- Squeeze of lemon juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F). Line a baking tray with baking paper or spray it with oil to prevent sticking.
- Mix Ingredients: In a large bowl, combine the chicken mince, minced garlic, egg, panko breadcrumbs, finely chopped cooked broccoli, shallots, shredded mozzarella, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
- Form Fritters: Measure out about ¼ cup of the mixture and pat it into fritter shapes approximately 6 cm (2.25 inches) wide and 1 cm (2/5 inch) thick. Note that they will shrink slightly and become thicker during baking.
- Prepare for Baking: Arrange the formed fritters on the prepared baking tray. Generously spray the tops with oil to aid browning and crisping.
- Bake First Side: Bake the fritters in the preheated oven for 15 minutes to start cooking through and develop a golden crust.
- Flip and Finish Baking: Flip the fritters over, spray the tops again with oil, and return them to the oven. Bake for an additional 8 to 10 minutes until they are golden and cooked through.
- Prepare Sauce: While fritters bake, mix all yoghurt ranch sauce ingredients in a bowl. Season with salt and pepper to taste, and let it rest for at least 20 minutes to develop flavors.
- Serve: Serve the warm fritters immediately with the yoghurt ranch sauce on the side for dipping or drizzling.
Notes
- Chicken mince sold in supermarkets can be very wet; choose packets without added water to ensure freshness and better texture.
- Use about 1 medium head of broccoli florets. Cook until soft by boiling or steaming, then chop finely. The broccoli stem is also usable if peeled, cooked, and finely chopped.
- Mozzarella cheese has mild saltiness and melts well, making it ideal. If using stronger flavoured cheeses like cheddar, reduce added salt accordingly.
- Feel free to add about 1.5 cups of additional vegetables such as grated carrot or onion, grated zucchini (water squeezed out), corn, peas, or finely sliced cabbage, spinach, cooked green beans, or asparagus for more nutrition and texture.
- Nutrition info provided assumes 4 servings and excludes the yoghurt ranch sauce. The recipe yields about 15 fritters in total.
Nutrition
- Serving Size: Approximately 4 fritters (1/4th of recipe)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg
