Paleo Broccoli Fritters

Light and spongy, crispy round the edges, these fritters are like a savoury pancake come broccoli bun. A random experiment that just needed to be shared!

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So random in fact that I didn’t have the foresight to cook some poached eggs to serve on top. Oh how even more wonderful that would have been. The tahini sauce over the top would have been a magical concoction. Tahini and eggs = a winner in my books!

I’ve been cooking up a storm of late if I do say so myself. With a new found love for Instagram (I was late jumping on the train which I put down to the shocking quality of the camera on my old phone) my meals have gotten all that bit more creative! Ok so with the blog comes recipe testing and with recipe testing comes a whole load of leftovers which I was known for eating just straight up as they were, lots of “garbage bowl” meals.

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Now that I’ve started sharing more of my meals on Instagram I’m coming up with new ways to not only make them prettier but also incorporate some fresh produce and alternative flavours to give them a whole new life. Hopefully you’re finding some weekly meal inspiration! It’s what I personally love and utilise Instagram for so I figured I should really be following suit! Now I just need to get to grips with Snapchat and Periscope?! I maybe even record a Vlog?! Peachy Palate the YouTube channel? I’m sure if I bring myself to put on enough make up!

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These were such a random experiment. With a load of broccoli rice leftover from my salmon feast I had a vision of these that luckily enough just came to fruition first time I gave them a whirl! I was just lucky!

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I used a mix of coconut flour, whey protein and eggs. I did however test a small batch with just coconut flour which came out just fine and dandy as well. The whey protein gives them a slightly creamier finish as well as a more rounded nutritional profile and a little more staying power. I’m a bottomless pit this week after my training program got switched up and my poor muscles have been screaming at me ever since. I pretty much felt like I’d be run over by a truck all day today (yesterday when you’re reading this!) hence why I’m sitting here writing a blog post as opposed to doing anything even faintly more active; like my usual mid-week baking!

I’m not sure how these hold up as leftovers, I inhaled them before even considering holding on to one to check! I reckon reheated in the microwave or back into a hot pan with a little ghee or oil they would be amazing! As a fan of cold leftovers, I’d most likely devour them straight from the fridge.

What’s your favourite kind of veggie fritter? Cauliflower is my usual go to!

Paleo Broccoli Fritters

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: fry bake breakfast side appetizer gluten-free grain free low-carb nut-free paleo soy-free sugar-free broccoli egg

Ingredients (6 generous thick fritters…2-)

  • 2 cups of broccoli rice (approx. 400g)
  • 2 large organic eggs, whisked
  • 2 tbsp (15g) coconut flour
  • 1/2 tsp baking powder
  • 1/4 cup (30g) whey protein isolate or use 1 more tbsp (7g) of coconut flour for a total of 22g!
  • 1 spring onion finely chopped
  • 2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp lemon zest
  • Pinch of cayenne pepper
  • 2 tbsp nutritional yeast (optional but highly recommended)
  • 1/2 tsp Pink Himalayan Rock Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp (28g) ghee or coconut oil for cooking

Tahini Sauce

  • 2 tbsp (32g) tahini
  • 2 tbsp lemon juice
  • 1 – 2 tbsp of water to thin out
  • Salt and Pepper to taste


Mix together all ingredients in a large bowl and place in the fridge for one hour. Remove and mould into 6 patties!

Melt ghee or coconut oil in frying pan over a medium heat.

Preheat oven to 180C(350F).

Cook fritters for 3-4 minutes on each side. Place in the oven for 2 minutes to cook through; depending on how thick they are! This will also just make them a bit more sturdy!

Meanwhile, whisk together tahini sauce ingredients; season to taste.

Serve with a side of tahini dressing or with a dollop on top along with finely chopped herbs of choice. A poached egg on top of a tower of these would be a wonderful brunch option!

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