Baked Broccoli Fritters

(Gluten Free, Meat Free) Not a huge fan of broccoli? No problem! You’ll barely notice them in these little wonders. These gems are packed with flavour and veggies in all the right ways! Great for a quick snack or a tasty meal.

Ingredients:

2 large broccoli stalks and heads (I only had one stalk so I also substituted the second stalk with 8 closed cup mushroom)
2 large spring (green) onions, finely sliced or 1 small onion, finely diced
3 large garlic cloves, diced
1 tsp lemon zest
100 g (about 3/4 cup) or more of ground almond (I didn’t have ground almonds so I just used gluten free flour)
80 g (about 3/4 cup) Parmesan, grated
A large handful of chopped fresh coriander (cilantro), parsley, dill or basil (I used coriander)
1/4 tsp sea salt (or to taste)
Ground black pepper to taste
1 tsp ground cumin, chill or smoked paprika (optional -add to taste)
1-2 eggs, beaten
Coconut oil to fry(to make trial patty)

Directions:

Preheat oven to fan 170C (325F)
Grate whole broccoli on course teeth or throw in food processor.
Combine all ingredients except the egg in a big bowl. Mix in one of the beaten eggs and don’t over mix to make the mixture too wet. If the mix is too wet, add more ground almond/gluten free flour. If it’s too dry, add as much of the other beaten egg as you needed.
Take a spoonful to make a tester fritter and fry in a little coconut oil for a few minutes on each side. Try the fritter for flavour and add whatever seasoning you think is needed for the rest of the mixture.
Once you’re happy with the flavour, shape the mixture, making about 30 patties 4cm (1.5in) in diameter and spread across 2 baking sheets. Bake for 20-25 minutes until firm. Here they are before hit the oven: