Chicken And Cheese Fritters

These chicken, cheese and vegetable patties make for a nice  change to burger night. Made from chicken mince and the old veggies you have lurking at the back of the fridge, they could not be easier to make. 

You can even make them in huge batches as they freeze well and we use them as the perfect lunchbox stuffer.

Note: Takes about 1.5 hours including 30 minutes in the fridge after forming the patties.

  • 500g chicken mince
  • 2 cups mixed vegetables, finely diced (I used onion, celery and carrot)
  • 1 tsp minced garlic
  • 1 -2 cups grated cheese
  • 2 eggs, beaten
  • 1 – 1.5 cups panko bread crumbs (more or less depending on how you like it)
  • Olive oil spray 
  • Salt and pepper, to taste

Mix all the ingredients, except the olive oil, by hand in a mixing bowl.

Split the mixture into even size balls and then flatten and round each with you hands. Refrigerate for around 30 minutes.

Preheat your fan-forced oven to 180c. Spray the tops of the patties with a light sheen of olive oil and cook for 15 minutes. Flip the patties, spray again and cook for a further 10 minutes.

They are ready to eat now but I like to give the 5 to 10 minutes under a hot grill to get that golden colour.


I often serve them hot with a salad or I make sliders topped with all sorts of fillings.

Anything left gets frozen for future dinners or lunches.




Here are some more chicken dishes and more easy to make meals: 

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