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Cheesy Chicken Patties with Broccoli

20 mins Cook
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Copy of NomNom Recipes 1 71

Featuring a stunningly golden brown exterior and packing nearly a whole head of broccoli within, these Baked Chicken Patties defy expectations by avoiding the frying pan. Once you take your first bite, it’s a challenge to resist their irresistible flavor – they’re simply that delicious.

Chicken Patties Cheesy Chicken Patties with Broccoli

Think of them as the chicken and broccoli rendition of classic Rissoles! You can enjoy them for dinner alongside some crusty buttered bread and a side salad. Alternatively, set them out as a shared starter on a platter with a dipping sauce for a delightful beginning to your meal!

Cheesy Chicken Patties

Fritters? Or patties? My decision wavered, and I found myself using these terms interchangeably throughout this post – and even in the video, where I unintentionally emphasized “FRITTERS.”

These are a delightful variation of the ever-popular Baked Broccoli Cheese Balls. When it comes to making patties or fritters, the default move is often to reach for the frying pan and a good amount of oil. Achieving that perfect, gorgeous golden crust on patties – or fritters, for that matter – typically demands constant oil monitoring and replenishing, not to mention the laborious task of frying batch after batch, usually in about three rounds. Plus, you must keep the cooked batches warm.

Scratch all of that.

Instead, bake them! They emerge from the oven with a stunning, crispy golden finish!

Hidden broccoli – an entire head!

The chicken patties recipe specifies 2 cups of chopped broccoli, which might not sound like a lot, but it’s actually quite substantial – nearly equivalent to an entire broccoli head once it’s been cooked and finely chopped. It’s densely packed, I assure you!

However, it’s worth noting that these chicken patties are quite versatile and can easily accommodate additional broccoli or other shredded vegetables of your choice. Consider incorporating carrots, grated onions, corn, squeezed-zucchini (ensure you remove excess liquid with a dishtowel or paper towels), peas, finely sliced cabbage, and even finely chopped green beans or asparagus. I’ve included instructions in the recipe for how to incorporate these options.

Now, as for the CHEESE…

Well, you can’t rightfully label these as “cheesy patties” without a generous amount of CHEESE in the mix! The quantity you use is entirely up to your cheesy desires.

How to serve Chicken Patties

Enjoy it as a complete meal with some crusty bread and a side salad.

Share it as a communal starter by heaping them onto a platter with a flavorful dipping sauce.

Transform them into burgers by crafting larger patties, perfect for BURGERS!

Opt for chicken meatballs instead by shaping them differently and following the same cooking instructions.

When it comes to a dipping sauce, options like ketchup, Aussie tomato sauce, plain yogurt, or sour cream all work wonderfully. However, if you’re in the mood for something a bit more elaborate, consider trying out the healthier Yogurt Ranch Dipping Sauce thoughtfully provided in the recipe!

Cheesy Chicken Patties with Broccoli

Cheesy Chicken Patties with Broccoli

Featuring a stunningly golden brown exterior and packing nearly a whole head of broccoli within, these Baked Chicken Patties defy expectations by avoiding the frying pan. Once you take your first bite, it's a challenge to resist their irresistible flavor – they're simply that delicious.
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 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


  • Oil spray


  • 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


Preheat your oven to 200°C/390°F. Line a baking tray with parchment paper or lightly grease it with oil.
Combine all the fritter ingredients in a bowl, ensuring they are well mixed.
Scoop out approximately a ¼ cup of the mixture and shape it into fritters, each about 6 cm / 2.25" wide and 1 cm / 2/5" thick (they will shrink slightly and become thicker during baking).
Place the formed fritters on the prepared tray. Give the tops a generous spray of oil.
Bake for 15 minutes, then flip the fritters, spray them with oil once more, and continue baking for an additional 8 - 10 minutes until they turn golden on top. Serve immediately with the sauce.


When purchasing chicken mince (ground chicken) from the supermarket, be mindful of excess moisture in the packaging, as it may indicate a lack of freshness. Opt for packets without visible water content. Regarding broccoli, you'll require approximately one medium-sized broccoli head, using only the florets. Cook it to a soft consistency using your preferred method – I typically prefer boiling or steaming. Afterward, finely chop the broccoli as demonstrated in the recipe video. If you wish, you can also utilize the thick stem, ensuring you peel the outer layer before cooking, and then chop it finely once it's cooked. Mozzarella cheese is a great choice due to its excellent melting qualities, as showcased in the photos and video. However, feel free to use any cheese of your liking. If you opt for a flavored cheese such as cheddar, colby, or tasty, consider reducing the added salt slightly. FOR ADDITIONAL VEGETABLES: This recipe can accommodate approximately 1.5 cups of extra veggies. Consider incorporating options like grated carrot or onion, squeezed-zucchini with excess moisture removed, corn, peas, thinly sliced vegetables like cabbage and spinach, or finely chopped, pre-cooked green beans or asparagus. Nutrition values provided are per serving, assuming four servings, and exclude the sauce. The recipe yields approximately 15 fritters.
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