65g(1/2 cup)All purpose Flour*SEE NOTE 2 for substitution
30g(1/3 cup)Extra Mature Cheddar Cheese*SEE NOTE 3 for substitution
1tsp Dijion Mustard
1/2tbsp Avocado Oil (or oil of choice)
Chop the broccoli into florets. Peel the hard parts of the stem and chop the stem into 1cm (1/3 inch) pieces. (See picture in post)
Steam the broccoli for 4-5 mins (until tender, but not mushy.)
Place the broccoli on a chopping board and using a large knife, chop into small pieces.
Whisk the egg in a large mixing bowl. Add the flour, cheese, mustard and broccoli and stir until combined. *SEE NOTE 4Season to taste (do not add salt if feeding baby / young child)
Scoop a 1/4 cup of the mixture, form into a pattie shape around 1cm (1/3 inch) thick. Repeat to make seven patties.
Heat oil in a frying pan over medium heat. Place half the fritters in the pan and cook for 2-3 mins on each side. Repeat with the remaining fritters.
EGG FREE - I have tested this recipe using a chia egg (1 tbsp of chia seeds mixed with 3 tbsp warm water to form paste). It worked well but I did find I needed to add an extra 2 tbsp of liquid (milk / water) once mixed with the remaining ingredients.
GLUTEN FREE -I have tested this recipe using chickpea flour and it worked well.
DAIRY FREE - Replace cheese with 2 tbsp nutritional yeast, 1/4 tsp of garlic powder and 1/4 tsp onion powder.
The mixture will start off very dry but once fully mixed it should be a good consistency for forming into fritters. If still to dry you can add 1 -2 tbsp of milk.
BAKING - Frying produces the best result but you can bake these fritters if you prefer. Pre heat oven to 200C (395F) Place formed fritters on a lined baking tray and spray with oil. Bake for 12 mins, flip and bake for a further 5 mins. Nutritional information is a rough guide only, calculated using an online nutritional calculator.