Broccoli patties

Ingre­di­ents:

• 250g broc­co­li
• 250 g chick­peas, cooked
• 2 tbsp chop­ped parsley
• 1 small onion
• 2 cloves of garlic
• 60g Chick­pea flour
• 1.5 tbsp flax­seed, ground or Flax meal (con­ta­ins less fat)
• 2 Tea spoons bak­ing powder
• 1/2 tsp cumin
• Salt and pep­per
• Coco­nut oil to fry

Pre­pa­ra­ti­on:

Wash the broc­co­li and steam for a few minu­tes until al den­te. Brief­ly chop and mix the drai­ned chick­peas with the broc­co­li, the coar­se­ly chop­ped oni­on and the chop­ped pars­ley in a blen­der. It should­n’t turn into a puree, but should still be slight­ly chunky.

Mix the dry ingre­di­ents in a bowl and then mix with the vege­ta­ble mix­tu­re to form a pat­ty dough (if you like very jui­cy pat­ties, add 150 g of fine­ly gra­ted, squeezed zuc­chi­ni
in addition).

Now heat some coco­nut oil in a pan and in the mean­ti­me form 7–8 pat­ties from the dough. Fry the pat­ties in the hea­ted coco­nut oil for about 5 minu­tes and then careful­ly turn them over. After ano­ther 5 minu­tes the buf­fers are ready.

A toma­to dip goes very well with this.
For a very simp­le toma­to dip, use toma­to pas­te, thy­me, ore­ga­no, Honey. Salt and pep­per, gar­lic and a litt­le water. Mix all the ingre­di­ents in a small bowl and ser­ve as a dip for the patties.

A mixed salad with cucum­ber sli­ces and toma­toes are the per­fect addition.

Enjoy your meal