Broccoli Fritters with Pesto

12 35 371
Ingredients Minutes Calories
Prep Cook Servings
30 min 5 min 2
Broccoli Fritters with Pesto
Health Highlights


1/4 cup Almond flour/meal, Bob's Red Mill
2 cup Arugula
1/2 avocado(s) Avocado
2 tbsp Basil pesto (or pesto of choice)
2 cup Broccoli florets
2 tsp Coconut oil
1 medium egg Egg
1 tbsp Flaxseed meal (ground)
1/2 whole lemon(s) Lemon juice
1/2 whole lemon(s) Lemon peel (zest)
2 tbsp Nutritional yeast (or parmesan cheese)
1 pinch Salt and pepper (to taste - sea salt)


1. In a large mixing bowl beat the egg with the flax meal and let sit so it begins to thicken.

2. Meanwhile, steam the broccoli florets in a steaming basket for about 4 minutes. Remove from the heat and rinse under cold water until room temperature.

3. Put the broccoli in a food processor and add the flax egg mixture, juice and zest of 1⁄2 lemon, almond meal, salt, pepper, and optional nutritional yeast and/or cheese. Blend well.

4. Using your hands, form into 6 patties and let rest on parchment paper in the fridge for a few minutes before cooking.

5. Melt coconut oil in a skillet on medium heat. Cook the broccoli fritters for 2­-3 minutes on each side.

6. Prepare two plates with a bed of arugula tossed with fresh lemon juice. Mash the avocado with the pesto and divide among the fritters.

7. Optional to serve with a side of braised green beans, your favourite fall veggie, or topped with a poached egg.



Serve with a side of roasted chickpeas for additional protein!

Nutrition Facts

Per Portion

Calories 371
Calories from fat 258
Calories from saturated fat 65
Total Fat 28.7 g
Saturated Fat 7.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 7.0 g
Cholesterol 85 mg
Sodium 117 mg
Potassium 847 mg
Total Carbohydrate 19.1 g
Dietary Fiber 11.2 g
Sugars 3.9 g
Protein 14.6 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.8
Vegetables 2.4

Energy sources