Broccoli Fritters



  • 500g broccoli  

  • 1 brown onion  

  • ¼ cup pepitas (as an added crunch topper)

  • 70g spring onion ( 4 sprigs ) 

  • 15g garlic ( 3 cloves ) 

  • 150g chopped kale  

  • 1 packet cooked baby beetroots  

  • 2 eggs 

  • 100g almond meal 1 cup 

  • ¼ cup flour or coconut flour  

  • 1 lemon  

  • 1 cup Greek yoghurt  



  1. Finely chop the spring onion, crush or finely chop the garlic, finely chop the onion. In a medium sized pot on high heat, drizzle olive oil and add the garlic, spring onion and onions, cook for 3 min until golden brown and soft. Set aside. 

  2. Cut the broccoli into florets and place it in a food processor together with the zest of half a lemon, kale, egg, flour, almond meal, salt and pepper,  and the onion and garlic mixture. Pulse until well combined, make a patty of approx. 70g.

  3. In a frying pan, drizzle olive oil and very gently sear the patties for approx. 2 min on each side until golden brown.  

  4. Drain the beetroot and place in a food processor together with 1 Tbsp of caramelized balsamic, salt, pepper and a squeeze of lemon juice, set aside. 

  5. Pick the watercress and serve the patties with yoghurt, beetroot relish and lemon wedges. Sprinkle over pepitas.

  6. N.B: The patties can be cooked in a preheated oven at 220◦C for 10min. 

  7. Enjoy!