This is the fastest Meal Solution ever! Just top with a little lemon garlic yogurt and you have dinner on the table
1 large egg
½ cup whole grain spelt flour (or gluten free alternative such as buckwheat flour)
⅓ cup finely grated parmesan cheese
1 small clove garlic minced
½ teaspoon sea salt
Pinch red pepper flakes
Olive oil for frying
Topping
1 cup plain yogurt
2 tablespoons lemon juice
1 little clove minced garlic
Cut the florets into 1 inch chunks. If you want to include the stems peel them and then slice into ½ inch lengths. You should end up with about 3 cups of chopped broccoli in all.
Steam until tender but not mushy. Set aside to cool slightly.
In the bottom of a large bowl lightly beat your egg. Add the flour, cheese, garlic, salt and pepper flakes.
Add the broccoli and use a potato masher to mash the broccoli just a bit. Then stir or fold the ingredients together again.
Heat a skillet over moderate heat. Add about 2 tablespoons of the oil.
Scoop up a two tablespoon size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with the rest of the batter.
Once the fritters are browned on the bottom flip them over and brown again on the other side. This will take one or two minutes.
Transfer to a paper towel to drain, then to a serving plate.
To make the topping simply mix the yogurt, lemon juice and garlic. Serve dolloped on the fritters.