(306) 352-3835 | Regina, SK, 1125 McDonald St, S4N 4X4


Broccoli and Pea Fritters


  • 200g broccoli florets
  • 2 garlic cloves, peeled
  • 3 green shallots, chopped
  • 1/2 cup fresh mint leaves
  • 150g (1 cup) frozen peas, thawed
  • 400g can chickpeas, rinsed, drained
  • 2 tbsp gluten-free cornflour
  • 2 eggs
  • 1 1/2 tbsp olive oil
  • 60g baby spinach
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 avocado, cut into wedges
  • 250g tub cottage cheese
  • Lemon halves, to serve


  1. Place the broccoli, garlic, shallot and mint in a food processor. Process until finely chopped. Add peas and chickpeas. Pulse until coarsely mashed. Transfer the mixture to a bowl. Add the cornflour and eggs. Season well. Use a spoon to stir until just combined.
  2. Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add 1/4-cupfuls of batter and cook for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and batter.
  3. Serve the fritters with the spinach, cucumber, avocado, cottage cheese and lemon halves.