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High Protein Chicken Fritters

Course: Breakfast
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 fritters
Calories: 150kcal
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Description

These high protein chicken fritters are a quick, veggie-packed, flour-free recipe made with shredded chicken, eggs, cabbage, courgette, herbs, and Dijon. Crispy, satisfying, and perfect for breakfast, lunch, dinner, or meal prep.

Ingredients

Chicken

  • 2 cups shredded cooked chicken 250g
  • 1 tbsp toasted sesame oil
  • 1 tsp smoked paprika
  • 1 tsp dried Italian herbs or oregano
  • 1 good pinch salt and pepper to taste

Vegetables

  • 1 cup finely shredded cabbage 90g
  • 80 g courgette, grated

Mix-ins and Cooking

  • 1 to 2 tbsp nutritional yeast
  • 2 tsp Dijon mustard
  • 2 large eggs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp coriander, parsley, or tarragon, finely chopped
  • 2 tbsp chives, finely chopped
  • 6 to 8 olives, finely chopped optional
  • 2 sun-dried tomatoes, finely chopped optional

Instructions

Prepare the fritter mixture

  • Heat the toasted sesame oil in a pan over medium heat. Add the shredded chicken, smoked paprika, dried Italian herbs or oregano, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is hot and lightly crispy.
  • Add the courgette and cabbage to a glass bowl and microwave for 3 minutes. Alternatively, roast them at 200C / 180C fan with 1 tbsp olive oil and a pinch of salt for 10 minutes. Let the vegetables cool slightly, then squeeze out as much moisture as possible with muslin or strong kitchen paper if microwaved.
  • In a mixing bowl, whisk the eggs with a fork. Add the cooked chicken, vegetables, nutritional yeast, Dijon mustard, fresh herbs, chives, and any optional olives or sun-dried tomatoes. Mix well until fully combined. For the best texture, refrigerate the mixture for 30 minutes, or overnight if making ahead.

Cook the fritters

  • Heat the extra virgin olive oil in a pan over medium heat. Add about 1/4 cup of the mixture for each fritter, flatten gently, and cook undisturbed for 2 to 3 minutes on the first side.
  • Carefully flip with a spatula and cook for 1 to 2 minutes on the other side, until golden and cooked through. Repeat with the remaining mixture.

Notes

  • Squeeze out as much liquid as possible from the cabbage and courgette so the fritters hold together well.
  • Chilling the mixture for 30 minutes helps the fritters firm up and makes them easier to shape and flip.
  • The olives and sun-dried tomatoes are optional, but they add extra flavor if you want a little more punch.