Servings: 4 · Prep Time: 5 mins · Cooking Time: 5 mins
Total Time: 10 mins
Lunch | Snacks | Keto | Quick
Very straightforward broccoli fritters. Delicious dipped in a cucumber and yoghurt dip or cut up and tossed in a warm salad. They make a fantastic alternative to bread and are great for the whole family. Prepare in advance so you have something to munch on when the cravings hit. Enjoy as a snack, with a soup for lunch or give to the kids as a healthy after school snack. Double or triple the recipe, depending on how many mouths you have to feed!
- cream cheese (40g)
- ground flax (15g)
- egg (1 large)
- broccoli (70g, florets)
- broccoli (20g, grated)
- salt (pinch)
Grate 20g broccoli in a bowl.
Steam or boil the remaining 70g of florets. Once soft, mash together with the cream cheese, grated broccoli, egg, ground flax and salt.
Mix together to a thick batter.
Carefully heat a non stick pan and add some olive oil or butter to grease.
Spoon dollops of batter in to the pan and allow one side of the fritter to cook before flipping them over and cooking the other side.
Finish the fritters off in the oven for 5 minutes to ensure they are cooked through. We make about 6 fritters. You can make them bigger or smaller depending on what works best for you.
You can serve them straight away or enjoy at another time cool.
Keep for up to 4 days in the fridge. They can also be frozen. If you freeze them, ensure to fully defrost and then reheat to piping hot before serving.