Healthy Broccoli Chicken Fritters Recipe

I used to avoid cooking with broccoli because my kids would push it around their plates with dramatic sighs. That was until I discovered these broccoli chicken fritters. Now, those same kids who used to hide broccoli in their napkins ask for seconds.

It turns out, the trick isn’t just serving plain broccoli – it’s about mixing it with things they already love. When you combine chopped broccoli with ground chicken and turn it into crispy fritters, something magical happens. Even the pickiest eaters at my table can’t resist them.

What Kind of Chicken Should I Use?

For these fritters, you’ve got two great options when it comes to chicken. You can start with boneless, skinless chicken breasts and grind them yourself in a food processor (just pulse until finely chopped but not paste-like), or save some time by picking up pre-ground chicken at the store. If you’re using whole chicken breasts, they’ll be easier to process if you cut them into 1-inch chunks first. While dark meat like chicken thighs would work too, breast meat tends to give you a lighter, leaner fritter that holds together better. Just make sure your chicken is very cold when you’re working with it – this helps the fritters bind together more easily.

Options for Substitutions

These fritters are pretty easy to customize with what you have in your kitchen. Here are some helpful swaps:

• Chicken breasts: Ground chicken works perfectly here, but you can also use ground turkey or even canned tuna (well-drained) for a different spin. If using whole chicken breasts, just pulse them in a food processor until finely chopped.
• Panko crumbs: Regular breadcrumbs work just fine here. You can also use crushed crackers, crushed corn flakes, or almond flour for a gluten-free option – though the texture will be slightly different.
• Broccoli: Out of broccoli? Try cauliflower, grated zucchini (squeeze out excess moisture), or even shredded carrots. Each veggie will give its own nice flavor to the fritters.
• Fresh dill: If you don’t have fresh dill, use 2 teaspoons dried dill instead. You could also swap it for parsley, chives, or even basil for a different taste.
• Eggs: The eggs are pretty important as a binder, but if needed, you can try using 1/4 cup of mayo or 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken fritters is getting them to hold together – avoid this by making sure your broccoli is chopped very finely and squeezing out any excess moisture from both the chicken and broccoli before mixing. Another common mistake is overcrowding the pan, which prevents the fritters from getting that perfect golden crust – instead, cook them in batches with enough space between each fritter. The temperature of your pan is crucial too – if it’s too hot, the outside will burn before the inside cooks through, so maintain a medium heat and check that the internal temperature of the chicken reaches 165°F. For the crispiest results, don’t flip the fritters more than once, and let them cook for 4-5 minutes on each side until they develop a nice golden crust.

What to Serve With Broccoli Chicken Fritters?

These crispy chicken fritters are super flexible when it comes to side dishes! I love serving them with a simple dipping sauce like ranch, honey mustard, or garlic aioli – whatever you have in the fridge works great. For a complete meal, try them alongside a fresh green salad or some roasted vegetables like carrots or sweet potatoes. They’re also really good with rice or quinoa if you want something more filling, and the grains help soak up any extra sauce. Since these fritters already have protein and veggies built in, you can keep the sides pretty simple and still have a satisfying meal.

Storage Instructions

Keep Fresh: These tasty broccoli chicken fritters will stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them nice and crispy.

Freeze: Want to make a big batch? These fritters freeze really well! Let them cool completely, then place them in a freezer bag with parchment paper between layers to prevent sticking. They’ll keep in the freezer for up to 2 months – perfect for quick lunches or dinners.

Warm Up: To get your fritters crispy again, pop them in a 350°F oven for about 10 minutes, or heat them in a skillet over medium heat for a few minutes on each side. If reheating from frozen, no need to thaw first – just add a few extra minutes to the heating time.

Meal Prep: You can prep the mixture ahead of time and keep it in the fridge for up to 24 hours before cooking. Just give it a quick stir before forming the fritters, as some liquid might separate during storage.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 100-110 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

• 1 1/2 pounds chicken breasts (or ground chicken)
• 1 cup panko crumbs
• 1 cup broccoli, finely chopped
• 2 eggs
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons oil (for cooking)

Step 1: Prepare the Chicken

Start by cutting 1 1/2 pounds of chicken breasts into chunks and place them in a food processor.

Pulse for about 1 minute to get finely chopped pieces, or pulse less for coarsely ground meat.

Ensure not to over-process the meat into a paste; it should hold together when pinched.

Alternatively, if you prefer, use ground chicken instead.

Step 2: Prepare and Steam the Broccoli

Hold the broccoli with the stem facing up.

Using a sharp knife, carefully separate the florets with downward cuts from the stem.

Bring a pot of water to boil over medium-high heat, and once it begins to bubble, place 1 cup of finely chopped broccoli florets in a steam basket and set it on top of the boiling water.

Cover with a lid and let it steam for 2-3 minutes.

After steaming, remove the broccoli from the heat, allow it to cool, and chop it into small pieces.

Step 3: Mix Ingredients

In a large bowl, combine the ground chicken and chopped broccoli with 1 cup of Panko breadcrumbs, 2 eggs, 2 tablespoons of chopped dill, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Use your clean hands to mix everything until evenly combined.

Rub your hands with a bit of oil to prevent sticking, then pinch off pieces of the meat mixture and shape them into mini patties, about 1/2 inch thick.

Step 4: Cook the Patties

Heat 2 teaspoons of oil in a non-stick skillet over medium heat.

Place the patties in the skillet and cook each side until they are nicely golden brown, which should take about 3-4 minutes per side.

Ensure they are cooked through before removing them from the skillet.

Step 5: Serve and Enjoy

Once the patties are cooked to perfection, serve them hot with your favorite dip.

Enjoy your delicious chicken and broccoli fritters!