Chicken and broccoli fritters
40 min · 45 g protein · 378 cals / serving
Golden, cheesy patties of chopped chicken and broccoli, pan-fried until crisp at the edges and juicy inside, with a cool garlic, lemon and dill yogurt dip. Good hot for dinner, cold from the fridge for lunch, and easy to eat with your hands.
Ingredients
- 2 large chicken breasts
- 1 medium head broccoli, very finely chopped
- 2 large eggs
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated parmesan
- 1/4 cup almond flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp olive oil, divided between batches
Dill dip
- 2/3 cup nonfat Greek yogurt
- 2 tsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 small clove garlic, grated
Steps
- Cut the chicken into chunks and pulse it in a food processor until finely chopped but not a paste, or chop it finely by hand. Tip it into a bowl with the broccoli.
- Add the eggs, mozzarella, parmesan, almond flour, garlic powder, onion powder, salt and pepper and mix well with your hands. The mixture will be soft, too soft to shape by hand.
- Heat half the oil in a large nonstick skillet over medium heat. Fry the fritters in two batches: scoop a heaped 1/4 cup of the mixture per fritter into the pan and flatten it to about 1/2 inch with the back of the scoop, about 12 in all. Fry 4–5 minutes per side, until deep golden and cooked through (165°F in the middle). Add the rest of the oil for the second batch.
- Stir the yogurt, lemon juice, dill and grated garlic together with a pinch of salt. Serve the fritters warm with the dip.
Good to know
Can I use cooked chicken?
Yes, it is a good use for leftover or rotisserie chicken. Shred or chop it finely, and cook the fritters only 3 minutes per side, just until golden and hot through.
Do I need to cook the broccoli first?
No, as long as it is chopped very finely, close to rice-sized. Larger pieces stay raw in the middle.
Make ahead?
Cooked fritters keep four days in the fridge. Reheat them in a dry skillet or an air fryer at 350°F for 5 minutes to crisp them up again.
Per
- Calories
- 153
- Protein
- (49%)
- 18 g
- Fat
- (41%)
- 7 g
- Carbohydrates
- (10%)
- 4 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 332 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1510 kcal goes into the pot and 1197 g of ingredients comes out as about 985 g of food: 153 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.