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Broccoli Fritters

Getting kids to eat their greens isn't always easy but these Broccoli Fritters are a great way to do just that. Each fritter is packed full of broccoli and they are perfect for lunch, a snack or part of a main meal.


Exposure is a key component to getting our kids to accept and eat different vegetables but sometimes steaming, boiling or roasting just doesn't cut it. We often need to try a little harder.


That's where our delicious recipe for cheesy broccoli fritters comes in! They're a fun and flavourful addition to our other family-favourite fritter recipes, including veggie fritters, zucchini fritters, corn fritters, carrot and parsnip fritters and pea fritters.

Reasons to Love these Fritters

  • Family Friendly: The delicious flavour, crispy exterior and soft inside make them a hit with both adults and kid alike.
  • Green Goodness: Packed with vitamins, minerals, and fibre, these broccoli patties are a quick and tasty way to enjoy broccoli, ensuring your family gets their daily dose of green goodness.
  • Versatile: Serve with a variety of dips, topped with a fried or poached egg, sliced up in a salad, as a side dish, or in a bun as a broccoli burger.
  • Meal Prep Suitable: Make a batch and freeze for those busy weekday evenings when you need a quick and nutritious meal option.

Ingredient Information (with Alternative Suggestions)

The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.

Broccoli

One full head of broccoli, including the stem. You can substitute with cauliflower for variation.

Egg

Used as a binding agent. If you are looking for an egg free alternative, a chia egg (1 tablespoon chia seeds mixed with 3 tablespoon warm water) can be used instead. You may find the batter a little dry, I needed to add 2 tablespoons of milk (or water for a dairy-free option).

Cheese

Provides flavour. Opt for mature cheddar cheese for maximum taste with less cheese, or try parmesan cheese or feta for different flavour profiles.

Flour

All purpose flour (plain flour) is used for the batter. Chickpea flour works well as a 1:1 gluten free alternative.

Mustard

Optional, added for flavour. Skip if preferred.

Avocado oil

For frying, vegetable oil can be used as an alternative.

Step by Step Instructions (with images)

This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.


  • Prepare the Broccoli - Separate the broccoli florets from the stems and cut the florets into smaller pieces. Don't throw away the stems (they are nutritious too), peel the thicker part and then dice into 1cm / ⅓ inch pieces. Alternatively, save the stems to make these broccoli fries.
  • Steam & Chop - Steam the broccoli for 4-5 mins, until it is tender but not mushy. I pop the stocks on the bottom of the steamer basket and the florets on the top. Drain and allow to cool slightly. Place the steamed broccoli on a cutting board and cut into small pieces using a sharp knife. Once chopped, use a masher to lightly squash the broccoli. This will give the fritters a smoother surface.
  • Whisk the egg in a large mixing bowl and then add the flour, cheese, mustard and chopped broccoli. Season with salt and black pepper (optional, skip the salt for babies/young children). Mix until combined - At the start, it will seem very dry but it does eventually come together. See the above picture for what it should look like. If you believe that it is too try you can always add 1 - 2 tablespoons of milk.
  • Fry - Heat ½ tablespoon of oil in a non-stick pan over medium heat. Scoop a ¼ cup of the mixture, form into a pattie shape around 1cm (⅓ inch) thick, place fritters in pan and fry until cooked through and golden brown, around 2-3 minutes on each side.

Storage Instructions