Purple Sprouting Broccoli and Kale Fritters (Ve/GF)

Easy, healthy purple sprouting broccoli and kale fritters, a great snack, lunch or sandwich filler ready in under 30 minutes and full of micronutrients.  

Nutritional Information  

A full batch makes 10-12 fritters. Assuming a batch makes 12, each fritter contains 57 calories, 1g fibre and 2.9g protein. Each serving contains the full recommended amount of vitamins C and K and over half of the RDA of calcium and folate.  

It also contains 20-25% of each of the following: 

• B1 
• B2 
• B6 
• Vitamin A 

Each serving also contains 4.3mg of iron. Read more about plant based iron sources.  

Ingredient Choices and Substitutions  

I’ve used purple sprouting broccoli for this recipe as it’s in season right now, and cavolo nero kale simply to make both ingredients the same colour. If you want to make this recipe cheaper, or you’re having issues sourcing either of these ingredients then feel free to use either broccoli florets or regular tenderstem and curly kale.  

As always, I used the Pimp My Salad Cashew Parm, which is cashew and nutritional yeast based, which makes a drier fritter than a traditional cheese alternative would. You can use a traditional parmesan if you wish, but the final product will have a different texture.  

How to store and keep  

Mix can be kept, covered and refrigerated for up to three days. Cooked fritters, stored the same way will keep for up to five days.  

Eat alone, with a dip, in salad or buddha bowl or use as a wrap/ sandwich filler. 

Purple Sprouting Broccoli and Kale Fritters  

Nutrient dense vegetable fritters made with seasonal ingredients that can be served in several ways. 

This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts.  

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Purple Sprouting Broccoli and Kale Fritters

Nutrient dense vegetable fritters made with seasonal ingredients that can be served in several ways.

Course Lunch

Cuisine American

Keyword Kale Fritters Recipe

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 12 Fritters

Calories 57 kcal

Ingredients

• 200 g purple sprouting broccoli
• 180 g chopped/ shredded cavalo nero kale
• ½ cup vegan cashew parmesan cheese
• 2 flax eggs
• 2 tbsp GF plain flour
• 2 tbsp mixed seeds
• 1 tbsp corn flour
• 1 tsp garlic powder
• Chilli flakes to taste
• Salt and pepper to taste
• Oil or fry spray for frying

Instructions

1. Boil or steam the broccoli until tender, approximately 3 minutes. Make your flax eggs while the broccoli is cooking and set aside.
2. Chop the cooked broccoli into very find pieces.
3. In a large mixing bowl, combine the broccoli, kale, flax egg, vegan parmesan, seasonings, seeds and flour until evenly combined. You may find using a food processor to chop the kale and broccoli speeds things up.
4. Place the mix in the fridge for 15-30 minutes before shaping for fritters that hold their shape better. You can skip this step if you’re pushed for time, but you’ll get better results with chilled mix.
5. Take a handful of mix and shape into a round, fairly thin patty shape. If you haven’t chopped your broccoli finely enough, you may struggle to keep them together. If this is the case, lightly pulse the mixture in a food processor. You’ll see it coming together, but make sure it doesn’t become completely smooth.
6. Heat a frying pan to medium heat, lightly oil the pan or add fry spray. Cook for 3-4 minutes on the first side, flip and cook for a further 2-3 minutes on the other side. Repeat until all of your mix is gone, roughly 10-12 fritters.

Serve and enjoy!

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