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.
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)
Separate florets from stems, cutting them into small chunks.
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.
Add broccoli to food processor and puree.
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.
Put pan over medium-high heat and add oil. Get about 2 tbsp worth of batter and place in pan, flattening slightly with spatula.
Repeat with additional batter, leaving adequate space between each. Cook for 2-3 minutes each side, until equally golden.
Transfer to paper towels to allow them to drain, then serve.