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
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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Nutritional Information per serving
Calories 268Kcal / 1121kJ
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