Broccoli and feta fritters

Not only are these fritters super simple to make, they are also nutritious. The addition of feta adds a salty, creamy taste and quickly frying them adds a crispy finish. Broccoli is a rich source of vitamin K which is essential for blood clotting and vitamin C which is a powerful antioxidant that protects the body against free radical damage and also aids wound healing.


Serves:  8-10
Ingredients:  9
Serving Size:  54g
Total calories:  71 kcal
Carbohydrates:  5.52g
Fat:  4.96g
Protein:  1.62g


  • 3 cups of fresh broccoli, chopped roughly (florets work best)
  • 1 large organic or free-range egg
  • ½ cup coconut flour
  • ½ cup Danish feta, crumbled
  • 1 small garlic clove, minced
  • ½ tsp Himalayan sea salt
  • Pinch of red pepper flakes
  • Cracked black pepper to taste
  • ¼ cup extra virgin olive oil
  • Dill, to serve (optional)
  • Baby spinach leaves, to serve (optional)


  1. Separate florets from stems, cutting them into small chunks.
  2. Add ½ cup of water to large pan and bring to boil. Add broccoli, cover pan and cook for 3-5 minutes. Drain broccoli and set aside to cool.
  3. Add broccoli to food processor and puree.
  4. In a large bowl lightly beat egg. Add flour, feta, garlic, salt, pepper and red pepper flakes, whisking to combine. Add pureed broccoli, stirring to combine.
  5. Put pan over medium-high heat and add oil. Get about 2 tbsp worth of batter and place in pan, flattening slightly with spatula.
  6. Repeat with additional batter, leaving adequate space between each. Cook for 2-3 minutes each side, until equally golden.
  7. Transfer to paper towels to allow them to drain, then serve.
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