2 cups finely chopped broccoli (I used a food processor to chop)
3 free-range eggs, lightly beaten
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 small garlic clove, finely diced
½ cup gluten-free flour
½ teaspoon sea salt
¼ cup milk (almond or dairy will both work)
100 grams crumbled goat chèvre (you could also use goat feta)
ground black pepper
ghee or coconut oil for frying
yoghurt (dairy or coconut)
chives and dried red chilli flakes to garnish
Combine all ingredients (except cheese) in a large bowl and mix until well combined. Add cheese and fold in gently.
Heat a generous dollop of oil in a sauté pan over a medium heat. Place a tablespoon of batter in the pan and use the spoon to flatten slightly. Cook for 1½ minutes on each side until golden. Repeat until all the batter is used. Makes 12
Cook's note: Fritters can be enjoyed both warm or at room temperature. Will keep in the fridge in an airtight container for up to 3 days.