Broccoli Fritters with Hot-smoked Salmon & Sour Yogurt

These broccoli fritters are surprisingly quick to throw together and make a great breakfast option when topped with fresh tomato and hot-smoked salmon. I love this drizzled with a sour yogurt (just plain yogurt mixed with lemon juice) before being generously seasoned. A scattering of chopped parsley will finish it perfectly!

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Carbs 5g | Fat 16g | Protein 25g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

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Broccoli Fritters with Hot-smoked Salmon & Sour Yogurt

These broccoli fritters are surprisingly quick to throw together and make a great breakfast option when topped with fresh tomato and hot-smoked salmon. I love this drizzled with a sour yogurt, then generously seasoned and garnished.
Course Breakfast
Cuisine General
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Per serving

Calories: 268kcal | Carbohydrates: 5g | Protein: 25g | Fat: 16g


For the broccoli fritters

  • 250 g (8.8 oz) broccoli florets
  • 60 g (2.1 oz) extra-strong, full-fat Cheddar cheese, finely grated
  • 30 g (1 oz) Parmesan cheese, finely grated
  • 2 large eggs, whisked
  • salt and ground white pepper

To finish the dish

  • 2 fillets of hot-smoked salmon, broken into smaller pieces
  • 80 g (2.8 oz) sliced tomato, (from approx. 2 medium tomatoes)
  • 100 g (3.5 oz) full-fat plain yogurt
  • 2 tsp lemon juice
  • sea salt flakes
  • freshly ground black pepper
  • generous handful fresh parsley, finely chopped


  • Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4) and line a large baking tray with a silicone mat (or sheet of parchment paper).
  • Blitz the broccoli florets in a mini food processor (food chopper) until you achieve a very fine crumb. I do this in two batches. Tip the broccoli into a bowl.
  • Add the finely grated Cheddar and Parmesan cheese. Tip in the whisked egg and mix well to combine. Season the mixture generously with salt and ground white pepper.
  • Form eight even-sized portions from the mixture and place onto the tray, leaving a little space between each. This gets a little messy, but once you have your portions on the tray, use your fingers and a small silicon spatula around the edges to neaten them up and 'compress' them tighter and flatter. The egg present will help bind them, but they need to be pretty compact to begin with.
  • Bake on the lowest rack in the oven for 15 minutes. Then, reduce the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3) and bake for an additional 10-12 minutes. Out of habit, I always rotate my tray halfway through to ensure even baking.
  • In the meantime, break up the pieces of salmon (I always remove the skins and slip them to the pooches or eat them myself!) and slice the tomatoes.
  • Combine the yogurt and lemon juice in a bowl and season with salt and ground white pepper.
  • Serve two broccoli fritters per person, layering them up with two slices of tomato each. Top with the salmon and drizzle over the sour yogurt. Season with salt flakes (if needed) and plenty of freshly ground black pepper. Finish with scattered parsley. Yum!

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You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Broccoli Fritters with Hot-smoked Salmon & Sour Yogurt
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Broccoli Fritters with Hot-smoked Salmon & Sour Yogurt
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Nutritional Information per serving
Calories                        268Kcal / 1121kJ
Fat                                16g
Carbohydrates             5g
Protein                         25g


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.


    1. I love all your recipes, but am finding it difficult to balance my diet as per your pie chart. Cant get protein down to 20% if I eat meat. What is the recommended daily g of fat for 11st woman to lose weight? Hope you can help. You are totally inspiring! Penny

    2. Hi Penny, thanks for your message. Yes, this specific dish contains eggs and salmon (and cheese and yogurt!), so the protein will be higher. Regarding protein amounts for your specific body type I can’t really comment on as everyone is so different. I keep an eye on my protein, but have never used an app to track or calculate. Use the macros here to help you monitor your portion sizes. For example, you could have a little less salmon and only one fritter and this will reduce the protein if keeping protein under 20% (25g in this recipe’s case) is important to you. Many people follow a lazier keto and are only interested in keeping those carbs super low. I try and cater for everyone – and I truly believe you should do what works for you! xxx

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