Ingredients
- Broccoli florets – ½ cup
- Zucchini (grated) – ½ cup
- Spring onion leaves only (chopped) – 1/3 cup
- Paneer – 80gm
- Fresh basil (finely chopped) – 2 tsp
- Besan/almond flour – 1 tbsp
- Sea salt – ½ tsp
- Red chilli powder
- Coriander and mint chopped
Method
- Grate zucchini using a cheese grater, and wrap in paper towel.
- Squeeze out excess liquid, and add zucchini to a large bowl.
- Add chopped green onion, basil and sea salt.
- In a blender, add broccoli florets.
- Pulse until fine and crumbly.
- Pour broccoli into bowl and add grated paneer with almond flour.
- Stir well to combine.
- Using hands, form mixture into small flat patties.
- Coat a large skillet with extra-virgin olive oil, and heat over medium-high heat.
- Once oil is shimmering hot, carefully place fritters on pan, working in batches of 2-Cook 4-5 minutes, then flip and cook an additional 4 minutes.
- Serve immediately.