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Broccoli is a powerful superfood with high nutritional value. These fritters are the perfect way to enjoy broccoli even for non broccoli fans. They’re also gluten free.


The fritters are creamy and soft on the inside and the toasted pine nuts give them a beautiful crunchy texture.


Like most fritters they taste best straight out of the frying pan. I drizzled these fritters with lemon juice and served them with grilled salmon and a leafy green salad, a perfect combination.


Enjoy these as a snack or include with your dinner for a meat free, high protein and high fibre meal.

Ingredients  (makes 8 fritters)


1 medium sized broccoli
3 garlic cloves, finely chopped
4 eggs
1 small bunch of parsley, chopped
150 grams of gluten free flour or buckwheat flour (put an extra 50 grams aside incase mixture is too wet)
80 grams of feta cheese
1/2 cup of pine nuts
1 lemon
Salt and pepper
Dash of oil




  • 1. Chop up the broccoli finely and steam for 5 minutes.
  • 2. Beat the eggs in a bowl and add the flour, garlic, salt and pepper and parsley.
  • 3. Chop up the feta cheese into small cubes and place into the mixture.
  • 4. Place the pine nuts in a fry pan on a low heat and gently roast for 4-7 minutes or until pine nuts are slightly golden. Once cooked add them to the mixture.
  • 5. Before adding the broccoli into the mixture make sure it is finely sliced.  I found that I needed to add an extra 50 grams of flour to the mixture as it was too wet.
  • 6. Heat a large frying pan over moderate heat and add a dash of oil.
  • 7. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 8 fritters. Cook the fritters for 2-3 minutes on each side, or until golden.
  • 8. Place fritters onto a paper towel to soak up any excess oil.
  • 9. Drizzle with lemon juice before serving.


Article by Julia and Libby