Broccoli Fritters


Like most fried things, these fritters are a hit with kids making them a great way to introduce an iron and vitamin filled dish to the little ones.

Prep time: 20mins  

Cooking time: 15mins  

Serves 4 


  • 500g broccoli  

  • 1 brown onion  

  • ¼ cup pepitas (sunflower seeds)

  • 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.

Cook's Note:

You can make these fritters ahead of time, store them in the fridge and then reheat in a 220°C oven for 15 minutes, making them ideal for an after school snack or for dinner on a busy night.