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wooden board with fritters on next to a plate with fritters

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!