Cheesy Turkey Broccoli Bites

  • Yield : 24
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m

Cheesy Turkey Broccoli Bites

An easy, freezable, fussy eater friendly finger food for the family, these cheesy turkey broccoli bites are THE nuggets to make this winter. For more easy finger food recipe ideas check our our eBook collection.

Nutrition Note: These little bites are packed with protein from the turkey mince and quinoa. The basil can be a little strong so can be reduced or omitted for fussy eaters.


This recipe was developed by contributing intern Accredited Practising Dietitian (APD) Katrina Mills from Body Fusion Lane Cove. Katrina is an enthusiastic and driven dietitian who advocates for eating whole foods, living an active lifestyle and maintaining a positive mindset. She is a keen cook, who often experiments with new healthy recipes and actively engages in the promotion of positive nutrition messages through her online blog, social media and podcasts.
Instagram: @bodyfusion
Facebook: Body Fusion Lane Cove

Read more about Broccoli and inspired recipes from Katrina:

  • Seasonal Spotlight: Broccoli (coming soon)
  • Broccomole
  • Caramelised Onion, Capsicum and Broccoli Pastry Bake (coming soon)
  • Sweet Orange Vegetable & Broccoli Puree (coming soon)

Join us on Facebook for other foodie bits and pieces.  


  • ½ cup quinoa
  • 1 cup water
  • 250g turkey mince
  • 2 spring onions
  • 2 cloves garlic, crushed
  • 1 small head of broccoli
  • 1/3 cup gluten free breadcrumbs
  • 1 tbsp olive oil
  • 1/3 cup grated cheese
  • 2 eggs
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • pepper, to taste


Step 1

To cook the quinoa, rinse the quinoa thoroughly. In a medium saucepan bring the water and quinoa to the boil. Cover, reduce the heat to a simmer and cook for 10 minutes. Turn off the heat and leave the saucepan to sit for a further 4 minutes. Fluff the quinoa with a fork and then allow to cool. -

Step 2

Meanwhile steam the broccoli until tender and chop finely.
Form tablespoonfuls of the mixture into small patties. Heat the oil in a non-stick frying pan over medium-high heat. -

Step 3

In a large bowl whisk the eggs then add the turkey mince. Combine the remaining ingredients in the bowl and mix through with your hands (this is a great time to ask the kids to get involved). -

Step 4

Fry the patties for 5-6 minutes on each side until golden brown. (Alternatively bake in the oven for 15-20 minutes at 180 degrees Celsius, turning half way through.) -

Step 5

Serve on your child’s tasting plate or in their lunchbox. -

Step 6

Storage: keep leftover cooked patties in the fridge for up to 1-2 days or in the freezer for 1-2 months. Prepared uncooked patties can be frozen for 1-2 months prior to cooking. -



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Recipe Comments

  1. posted by Rachel on June 21, 2016

    Sounds great! I think the instructions are out of order though…step 2?

  2. posted by Wendy on July 17, 2016

    Made these for my one-year-old, who has recently become picky with green vegetables, including broccoli. However she gobbled these up no problem! Thanks for the recipe 🙂

  3. posted by MaryAnn on August 8, 2016

    would love to know what I can use as an egg alternative for this recipe that won’t change it taste


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