Broccoli buckwheat fritters

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How about about some tasty broccoli fritters that are far from perfect looking but still super delicious? These broccoli buckwheat fritters are a lunch and snack staple in our house. I'll make a big batch and we'll grab them on the go or they'll form the base of a light lunch. I load them with garlic, broccoli, cottage cheese, turmeric & cumin. The cottage cheese might seem an unlikely ingredient but it adds a great texture and works perfectly with the garlic and spices (think paneer).

These first appeared in our house as a early food for my daughter when she was a baby. Anything in fritter form was really easy for her to pick up and I could cram loads of vegetables in there. It wasn't until I starting making these for Bonnie that I remembered how great fritters are. They are totally portable and delicious hot or cold. The recipe has changed a bit to more adult flavours but it's still a hit with my picky toddler.  

I use a blend of spelt and buckwheat flour but you could easily use all buckwheat flour to make it gluten free. Cauliflower instead of broccoli is awesome too. Cooking them is coconut oil adds alot to the flavor so consider grabbing some if you don't have it already.

 

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1 head of broccoli - steamed then finely diced or blitzed in food processor until fine. You need 2 cups of diced, cooked broccoli

3 free range eggs - beaten

1/4 cup spelt flour

1/4 cup buckwheat flour (alternatively use all buckwheat flour)

1 tsp baking powder

2 cloves garlic - finely chopped

1 tsp cumin

1/2 tsp turmeric

1/4 cup water (or less depending on consistency of batter)

1 cup full fat cottage cheese

coconut oil - for frying

Combine egg, garlic, cumin & turmeric. Mix really well. 

Add flours and baking powder. Combine. 

Stir through broccoli. 

Add cottage cheese and a generous pinch of salt and pepper. Combine well (but gently). You don't want to break up all the curds. 

Add the water and stir well. 

Heat a tablespoon of coconut oil over a medium heat. 

Use a dessert spoon to place dollops of batter into the hot pan. Try not to overcrowd the pan with too many at once. The mixture can be a little delicate so handle with care.

Cook for approximately 1 -1 1/2 minutes on each side. 

Serve with avocado, relish or just as they are. Enjoy! x

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