Broccoli and Zucchini Fritters
Steamed broccoli and grated zucchini come together with flavorful onions, aromatic garlic, and red bell peppers are pan-fried to make delicious crispy fritters.
- 1 head of broccoli
- 2 cups shredded zucchini
- 1 cup tofu
- 1 cup all-purpose flour (use gluten-free if needed)
- 2 chickpea egg (flaxseed egg works the same)
- 2 garlic cloves
- 1 tbsp olive oil
- ½ red onion
- 2 tbsp nutritional yeast
- ½ red bell pepper
- ½ tsp salt
- ground pepper to taste
Chop the broccoli head into florets. Cook broccoli in a steamer until is fork-tender. After that, slightly mash it.
Chop onion, red bell pepper and garlic in small pieces. Sauté them until onion is translucent and pepper is tender.
In a big bowl, add mashed broccoli, sauté veggies and shredded zucchini. Stir to combine.
In a different bowl mashed tofu until a ricotta cheese consistency, use a stick blender if necessary. Add mashed tofu to the big bowl.
Prepare the chickpea egg by whisking 2 tbsp of chickpea flour with 4 tbsp of water. Add salt, ground pepper and nutritional yeast. Add the chickpea egg to the big bowl and stir to combine.
Finally, add flour and stir again to get a smooth paste.
Using your hands, form the fritters.
Heat a skillet and drizzle a tbsp of olive oil. Cook fritters on medium heat until golden brown
Keep left-overs in the fridge in an airtight container for up to 5 days.
Calories: 438kcal | Carbohydrates: 79g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 935mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1649IU | Vitamin C: 187mg | Calcium: 206mg | Iron: 6mg