What a delicious recipe that really doesn’t take long at all to throw together and is versatile enough to be a snack or main meal, and be super healthy all at the same time.
After my wonderful experience at Mana Retreat where the vegetarian food was just so good, I asked if they’d like to share some of their recipes with us. Enjoy this delicious, nutritious treat and why not throw in a little spice if you can handle the heat?
Easy to prepare Broccoli Fritters are so delicious and made with lots of broccoli – such a great way to eat your veggies. They are vegan, gluten-free and keto and can be served as an appetizer or sandwich.
Are you looking for low-carb options for your meal plan? Well look no further!
These broccoli fritters are helpful for those who are trying to eat healthily, they are also perfect for someone on a candida diet. They taste great and hold together well and didn’t fall apart, using chickpea flour and ground flax seeds.
Low-carb broccoli fritters are actually crispy on the outside and soft inside with a lovely earthy flavor spiced with cumin, cilantro and a touch of cayenne pepper. And they are AMAZING with our Tuscan Dip.
1 medium head, broccoli florets
1/2 medium onion, roughly chopped
1/4 cup coriander
2 cloves garlic
1/2 cup chickpea flour
2 tablespoons ground flaxseeds
1/2 teaspoon ground cumin
1/4 teaspoon Cayenne pepper
1 teaspoon salt
Coconut oil for shallow frying
Place broccoli florets, onion, cilantro and garlic in batches in a food processor and process until crumbly (looks like rice grains).
Transfer to a large bowl. Stir in chickpea flour, flaxseed meal, cumin, cayenne pepper and salt. Mix well and squeeze together like you are forming a dough.
Heat oil on medium in a large skillet. Form into patties about 1/4 cup, place fritters in the skillet, reduce heat to low and cook fritters on each side for about 4 minutes until golden brown.
These are lightly fried and not deep fried. What I do is cover the skillet after I turn them to make sure the fritters are well cooked in the middle.
Alternatively, you can bake on a baking sheet lined with parchment paper and sprayed with cooking spray in a preheated oven at 400 degrees Fahrenheit (approx 200 degrees celsius) for 30 minutes, turning halfway. Serve with my vegan ranch dressing.