Broccoli & Feta Fritters

I hate to throw food away but this week I found myself with some broccoli that needed to be used fast otherwise it was heading for the recycling bin.  I’d seen a recipe for cauliflower fritters so I thought I’d have a go at making a green version. And they’re really good.  They make a nice light lunch and can easily be reheated the next day for a healthy breakfast.

broccoli-feta-fritters

Broccoli & Feta Fritters
Yields 6
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
Ingredients
  1. 1 tbsp ground flaxseed (soaked in 4 tbsp cold water)
  2. 150g broccoli florets
  3. 1 clove garlic
  4. 60g spelt flour
  5. Juice of 1/2 lemon
  6. 1 tsp salt
  7. 1 tbsp olive oil
  8. 40g feta cheese
Instructions
  1. Place 1 tbsp ground flaxseed into a mug with 4 tbsp cold water. Set aside and allow to swell into a gel (flax egg).
  2. Place the broccoli florets in a food processor and blitz for 20-30 seconds until they resemble breadcrumbs.
  3. In a large bowl mix together the processed broccoli, spelt flour, lemon juice, salt and olive oil. Add the flax egg and mix well.
  4. Slowly add a little water until the mixture forms a firm batter. Crumble in the feta cheese and mix carefully.
  5. Lay the fritters on a lined baking tray and place in the fridge for 30 mins.
  6. Add 1-2 tbsp olive oil to a frying pan. When hot add 3-4 fritters and fry over a medium heat for 3-4 minutes on each side until golden brown.
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