Veggies are a big part of the daily menu here at my house. In fact even Sofie, our toy poodle, loves veggies! Typically, I stir fry or roast vegetables with healthy fat. Coconut and avocado oil are two of my favorites.
With the intention of getting more creative in the kitchen this year, I’ve been trying to experiment with at least one new recipe a week.
My favorite this week is FRITTERS! I made both broccoli and zucchini fritters. I loved them both but my hubby really loved the broccoli fritters. Unfortunately Kelly didn’t like them at all, but that’s okay I don’t have to be sneaky about vegetables with her. She loves her broccoli simply sautéed with garlic.
A few notes about these fritters. Often broccoli fritters call for just the stems or the stems and the florets. If you like the taste of the stems, that is fine. But if you don’t, I don’t recommend using them. Since I don’t like their flavor or texture, I used just the florets in my recipe. The texture of these broccoli fritters is awesome – the almond flour made them look and feel like pancakes. What a perfect idea, a veggie pancake!
3 cups steamed broccoli
2 organic eggs
1 cup almond flour
3 tablespoons nutritional yeast
1 clove garlic, minced
1 teaspoon Annie’s horseradish mustard
2 tablespoons ghee or coconut oil
In the bowl of a food processor, combine the eggs, almond flour, nutritional yeast, mustard and garlic. Place this mixture in a bowl with the chopped broccoli and stir to combine.
Over medium high heat, add oil to a large frying pan. Form dough into about six patties depending on the size you want. Cook for a few minutes on each side until heated through and browning on the outside.