Baked Broccoli and Spinach Fritters

Baked Broccoli and Spinach Fritters

12 ounce bag broccoli florets

2 cups raw spinach, slightly packed

1/4 teaspoon kosher salt

1 tablespoon dijon mustard

2 tablespoons flour

1/2 cup grated parmesan cheese

1 1/2 cups panko bread crumbs

1/2 onion, rough chopped

1 garlic clove, halved

1 egg

zest of 2 lemons

Greek yogurt, for dipping (optional)

canola oil spray

fresh parsley, chopped, for topping (optional)

  1. Heat the oven to 425 degrees.
  2. Place the spinach in the food processor, then add the remaining ingredients (except for the broccoli and egg).
  3. Boil the broccoli in the pan of water for 3 minutes (or until easily pierced with a fork), remove the broccoli from the pan and let drip dry for a few minutes. Place the cooked broccoli into the food processor and blitz.
  4. While the food processor is blending, add the egg. Continue to blend until all ingredients are well pulsed and resemble a paste-like consistency.
  5. Line a baking sheet with foil and spray with canola oil. Scoop the broccoli mixture out with a small ice-cream scoop (or spoon) and place onto the baking sheet. Gently press down the mixture into a thin, round patty (I use the inside of my hand or a small spatula). Remember, the thicker the patty the longer the cook time.
  6. Place into the oven and bake for 15 minutes. Remove the pan from the oven and gently flip the fritters over. Place back into the oven and bake 10-15 minutes or until the fritters are nicely browned.
  7. Remove from the oven and place the fritters onto a cooling rack. Let cool for 5 minutes. Top with fresh parsley and serve warm with a side of Greek yogurt.

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