I remember the first time I made these broccoli and feta fritters. My daughter had just turned one and we were living with my parents in Tasmania for a couple of weeks, as we were temporarily homeless (moving to the US = fun times in visa organising land).
Now, my one year old was (and still is) ravenous all the time, so I had to have food on hand all the time. I spent a day making batches of these Broccoli and Feta Fritters, some sweet potato and spelt mini pizzas (I really need to create these again as they were pretty awesome), some Banana Oatmeal Cookies and some veggie chips. I was all set for the next couple of days and took the dogs for a nice walk to celebrate.
On coming back, I was congratulated on all the lovely food I made, and told how delicious it was. There was NONE left! My sister and two brothers had hocked into it and there was seriously nothing left for the baby. Needles to say, I wasn’t the happiest chappy around.
At least they enjoyed them hey! See that positive spin I put on things? Took years for me to master that one 🙂
These little fritters are great served as is, stuffed into a wrap or ripped up and sprinkled on a salad. They would even make a great veggie burger. Be sure to serve with some lemon squeezed over the top, as it really brings out the flavours.
Tip: Make a big batch and freeze for later. For the littlies I make little mini sized fritters, or make the big ones and cut them into strips, so they are kinda like little fritter chips.
Tried them? I would love to hear from you! Leave a comment, like on Facebook, tweet to Twitter or pin to Pinterest for later.
- 1 medium sized head of broccoli
- 4 eggs
- 3 cloves of garlic minced
- 1 small bunch of parsley finely chopped
- 1 cup spelt flour
- 3/4 cup of crumbled feta
- 1/2 cup walnuts toasted and finely chopped (see notes for toasting information)
- 1 lemon cut into wedges
- Salt and pepper to taste
- Oil for cooking
Chop the broccoli as finely as you can and steam for 5 minutes (see notes)
Beat the eggs in a bowl. Add in the garlic, parsley, flour, crumbled feta and toasted walnuts (see notes). Salt and pepper to taste and mix to combine.
Once steamed, pop the broccoli into a fine mesh sieve and push on it with our hands or the back of a spatula, to remove as much moisture as possible. If the mixture is too wet, you will need to add more flour
Heat a large frying pan over medium heat and add cooking oil of choice (I used avocado oil).
Once the oil is hot, add a heaped tablespoon of the mixture to the pan, flatten slightly, and cook for 2-3 minutes on each side, until they turn golden. I can usually fit 4 into a pan at the same time
Once cooked, transfer to a plate lined with kitchen paper, to soak up any excess oil
Squeeze a wedge of lemon over the fritters before serving
Steaming the broccoli - if you only have a steamer with quite large holes in it, you can steam larger florets of broccoli and then chop after steaming
Toasting walnuts: add chopped walnuts to a frying pan on low heat and gently toast for about 5 minutes, until slightly golden, and smelling nice and toasty