Broccoli Fritters

Cooking, healthy, healthy recipes

Broccoli Fritters

makes 4-6 depending on how big you make your patties

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INGREDIENTS

1 Head of Broccoli
1/2 C Almond Flour or Almond Meal
1/3 C Grated parmesan
2 Eggs
Olive oil for frying
1/2 C Toasted Pumpkin seeds
juice and zest from 1/2 a lemon
1 TSP of smoked Paprika  & Cummin (or any spice of your choice)
S + P to taste

optional: 1 clove of roasted garlic.
STEP 1: Cut up your Broccoli into smaller pieces and steam until tender.

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STEP 2:  Toast off your seed’s in a dry pan until golden.

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STEP 3: Place your toasted seed’s in a Mortar & Pestle (if you don’t have one, just put them inside a tea towel and roll with a rolling pin) and crush. These help to hold the mix together with the eggs and almond flour, as well as adding a little extra flavour and texture.

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STEP 4: Once your broccoli has cooled, chop up into tiny bite size pieces and place into a mixing bowl along with the rest of your ingredients and give it a mix.

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STEP 5: Using a potato masher or fork, mash the broccoli into the mixture until you have a nice chunky batter.

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STEP 6: In a fry pan, heat your olive oil to medium heat and spoon 2TBS size amounts per fritter. Leave to fry for 2-3 minutes each side

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STEP 7: Keep frying and flipping until you have a golden stack of Broccoli Fritters ready to eat!

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Original recipe from rapid fitness.

Sautéed cauliflower & baby spinach salad with pine nuts, pumpkin seeds & tamari sauce

Cooking, healthy recipes

Sautéed cauliflower & baby spinach salad with pine nuts, pumpkin seeds & tamari sauce


Ingredients:
1/2 head of cauliflower, chopped 
3 handfuls of baby spinach leaves
2 gloves of garlic, crushed
1 teaspoon of ginger paste
1 teaspoon of paprika 
2 tablespoons of coconut oil
Squeeze of lemon juice
2 tablespoons of Tamari sauce ( low salt soy sauce)
Handful of pine nuts & pumpkin seeds
Method:
Heat coconut oil in fry pan and add garlic & ginger  and cook until golden,
Add chopped cauliflower and paprika and  stir for a few minutes
Add nuts and seeds and cook for a further 3-5 min whilst tossing regularly,
Add baby spinach, lemon juice & Tamari and mix well till spinach has wilted.
Serve whisky warm as a side dish or on its on for a light lunch.