Baked Broccoli Cheese Rice Fritters

Baked Broccoli Cheese Fritters

The most irresistible oven-fried cakes you will ever meet! Golden brown on the outside with cheesy middles, they’re filled with broccoli, brown rice and sharp cheddar cheese. No frying required for great results.

The fritters come together easily using cooked brown rice, chopped broccoli florets, sharp cheddar cheese, eggs and a touch each of Parmesan and flour to help bind them together. Surprisingly, they crisp up nicely in the oven when baked on a lightly greased, nonstick baking sheet. Flipping them a little more than halfway through helps them get nicely browned on both sides.

I made these in two different sizes resulting in different outcomes. The smaller ones you see here are more like latkes, flat and thin with lots of crusty, chewy edges and just a tiny amount of creaminess to the centers. These are easy to eat with your hands, qualifying them as great appetizers.

Then I doubled their size making them considerably thicker. This gives them lots of soft middles with the same golden brown, crispy outsides. You can eat these with your hands too but not as easily. Since you have to bake them in two batches you can try them both ways, if you like, and decide for yourself which ones you prefer. It just so happened I liked both equally. I would.

One of my favorite things in the world is broccoli rice au gratin, so wrapping all that up inside a crusty little hand-held patty is certain to make my heart beat a little quicker.

It’s safe to say these will be a staple in my diet. Forever and always.

Broccoli Cheese Rice Fritters

Baked Broccoli Cheese Rice Fritters

Rating: 51

Prep Time: 20 minutes

Yield: about 15 large or 30 small

Baked Broccoli Cheese Rice Fritters

The most irresistible oven-fried cakes you will ever meet! Golden brown on the outside with cheesy middles, they're filled with broccoli, brown rice and sharp cheddar cheese. No frying required for great results.


1 cup uncooked brown rice (2 + 3/4 cups cooked)
12 ounces broccoli florets (2 heaping cups cooked)
2 eggs
1 + 1/3 cups shredded sharp cheddar cheese
3 tablespoons grated Parmesan cheese
1/2 teaspoon coarse salt, plus more for sprinkling on top
a dash or two of black pepper
2 tablespoons flour, plus more if needed
olive oil, for greasing the pan
sour cream, for serving


  1. Cook the rice according to package directions. Steam the broccoli until tender, then place in a colander to drain off any excess water. Allow both to cool off. Pat the broccoli dry with paper towels.
  2. Preheat oven to 400 degrees F. Grease a large non-stick baking sheet with olive oil.
  3. In a large mixing bowl whisk the eggs with a fork until well beaten. Chop the cooked broccoli into little pieces and add to the bowl with the cheddar, Parmesan, salt and pepper. Mix to combine.
  4. Add the rice and mix well then add the flour and mix well. If the mixture is too wet to hold together add more flour, a tablespoon at a time. The mixture should still feel moist but stick together when you form the patties.
  5. You can make small, thin fritters or a bigger pancake type of patty. {Or some of each.} For the small patties scoop up 2 tablespoons of the mixture and form into a patty, place it on the baking sheet and flatten it out slightly. Repeat, placing them about a 1/2-inch apart. You will have to cook them in 2 batches. Cook 12 minutes or until golden on the bottom then flip and cook 8 more minutes.
  6. For the larger pancakes scoop up 1/4 cups of the mixture and pat into a round patty about 1/2-inch thick. You will need to cook them in two batches. Bake about 20 minutes or until golden brown on the bottom, then flip and cook 10 - 12 more minutes.
  7. Sprinkle coarse salt over them when they come out of the oven. Serve hot, warm or at room temperature with sour cream.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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