Dinner • Lunch
Chicken Broccoli Fritters
Golden chicken and broccoli fritters with melty mozzarella, garlic and smoked paprika. Eight large fritters, ready to turn into lunch or dinner.
Why You’ll Love This Recipe
These chicken and broccoli fritters get lovely golden edges in the pan, with melted mozzarella holding everything together. Garlic, smoked paprika and Italian herbs give them plenty of flavor without a long list of extras.
Serve them warm while the cheese is still soft. The batch makes eight large fritters, which is handy if you’re setting a few aside for lunch.
Simple Ingredients
Chicken breast, broccoli, eggs and light mozzarella make up the base, with garlic powder, smoked paprika and Italian herbs for flavor. Chop the broccoli finely so it mixes evenly through the fritters.
Coles light mozzarella works here, but you don’t need to hunt down that exact brand. A similar shredded light mozzarella is a practical swap; check the label if you’re tracking macros.
Best Ways to Enjoy It
Serve them warm with whatever side you fancy. They also portion nicely for lunches; keep any sides separate so you can reheat just the fritters.
A Few Helpful Tips
- Dice the chicken and finely chop the broccoli before mixing.
- Start with a hot pan, then reduce it to medium-low when the fritters go in. This gives the centers time to cook through.
- Use a wide turner to support each fritter, and turn them 3–4 times as they cook.
- Check the center of each fritter reaches 74°C / 165°F. The outside can look ready before the chicken in the middle is done.
Tools That Make This Easier
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A refillable oil sprayer
If cooking spray is always on your shopping list, the TrendPlain refillable oil sprayer is worth a look. Fill it from a regular bottle of cooking oil and use it to lightly coat the pan. Being able to refill it, rather than replace a whole disposable can, is the useful part. It also pours when you need a drizzle instead. Measure the recipe’s 3 mL (about 0.6 US teaspoon) of oil separately; the sprayer is not a measured-dose tool.
A wide turner for the flip
The OXO large silicone flexible turner gives these large fritters a little extra support. Its thin edge slides underneath, while the broad head helps you lift and turn without balancing everything on a narrow spatula. It’s suitable for nonstick pans too, which makes it a useful everyday tool beyond this recipe.
Food Safety
Wash utensils and surfaces that touched raw chicken before using them for serving. See the USDA temperature guide and leftover storage guidance.
More Recipes to Try
For another meal idea, try stuffed chicken fries or tzatziki cucumber chicken salad.
Chicken Broccoli Fritters
Active Time
20–30 mins
Total Time
35–50 mins
Servings
8
1 fritter each
Yield
8 large fritters
Approximate times. Pan size, fritter thickness and the number of batches affect the total. Cook to the internal temperature in the method.
Estimated nutrition per fritter. The batch makes 8 large fritters; sides are extra. Not independently recalculated; cheese and other brands affect the estimate.
Calories
137
Protein
21g
Carbs
2g
Fat
5g
Allergens: Contains egg and milk. Check the label of any cheese or seasoning substitute.
Ingredients
Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.
- 1.1 lb (500 g) diced chicken breast 500 g (1.1 lb) diced chicken breast
- 5.3 oz (150 g) finely chopped broccoli 150 g (5.3 oz) finely chopped broccoli
- 3 eggs 3 eggs
- 3.5 oz (100 g) Coles light mozzarella or a comparable shredded light mozzarella 100 g (3.5 oz) Coles light mozzarella or a comparable shredded light mozzarella
- 1 US tsp (5 mL) garlic powder 5 mL (1 US tsp) garlic powder
- 1 US tsp (5 mL) smoked paprika 5 mL (1 US tsp) smoked paprika
- 1 US tsp (5 mL) Italian herbs 5 mL (1 US tsp) Italian herbs
- About 0.6 US teaspoon (3 mL) avocado oil, for spraying the pan 3 mL avocado oil (about 0.6 US teaspoon), for spraying the pan
- Salt and pepper, to taste Salt and pepper, to taste
Instructions
- Mix the chicken, finely chopped broccoli, eggs, mozzarella, garlic powder, smoked paprika, Italian herbs, salt and pepper. Divide into 8 large fritters. Mix the chicken, finely chopped broccoli, eggs, mozzarella, garlic powder, smoked paprika, Italian herbs, salt and pepper. Divide into 8 large fritters.
- Coat the pan with the measured avocado oil. Begin with the pan on high heat, then reduce to medium-low as the fritters go in. Coat the pan with the measured avocado oil. Begin with the pan on high heat, then reduce to medium-low as the fritters go in.
- Flip the fritters 3–4 times as they cook. Check the center of each fritter with a food thermometer and continue cooking until it reaches 165°F / 74°C. Flip the fritters 3–4 times as they cook. Check the center of each fritter with a food thermometer and continue cooking until it reaches 74°C / 165°F.
- Serve warm. Serve warm.
Variations
- A comparable shredded light mozzarella can replace Coles light mozzarella. Check the label; melting behavior and nutrition may differ.
Storage
- Refrigerate promptly in shallow covered containers at 40°F / 4°C or below. Use refrigerated leftovers within 3–4 days; refrigerate within 2 hours, or 1 hour above 90°F / 32°C.
- Reheat leftovers to 165°F / 74°C.
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