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Baked Broccoli and Spinach Fritters

Servings: 42

Ingredients

  • 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)

Instructions

  • Heat the oven to 425 degrees.
  • Place the spinach in the food processor, then add the remaining ingredients (except for the broccoli and egg).
  • 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.
  • While the food processor is blending, add the egg. Continue to blend until all ingredients are well pulsed and resemble a paste-like consistency.
  • 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.
  • 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.
  • 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.