Tasty bites with a kick. Taken from Kate Scarlata’s blog.
3 cups of broccoli florets
1 large egg
1/2 cup gluten-free flour
1/3 cup grated Parmesan cheese
1/2 teaspoon (or more, if you don’t mind chili) red chili flakes
Garlic-infused olive oil
Salt and pepper
Steam the broccoli until tender. Let it cool, then chop it up finely.
Combine the egg, flour, Parmesan, and chili together into a bowl, mixing with a fork. Season with salt and pepper.
Add the broccoli to the mixture and combine.
Heat the garlic-infused oil in a medium pan. Add a tablespoon of mixture to the pan per patty.
Cook until golden on both sides.
(Note: this recipe doesn’t make that many fritters, so you might want to double it if you’re serving more than two-three people).