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Broccoli and Cauliflower Fritters Recipe




  • 455g cherry tomatoes
  • 2tbsp avocado oil
  • 2tsp fresh thyme leaves
  • 1tsp kosher salt
  • ¾ tsp freshly ground black pepper
  • 1 small head cauliflower, florets and stem chopped into 2.5 cm pieces
  • 1 small head broccoli, florets and stem chopped into 2.5 cm pieces
  • 1 egg, beaten
  • 60g crumbled feta or goat cheese, or nut cheese
  • 30g oat flour
  • 1tsp ground cumin
  • 2 medium garlic cloves, minced
  • 240ml plain, unsweetened yogurt (coconut, whole milk, or nut-based)
  • 2tbsp fresh lemon juice
  • flaky salt (optional)


Set an oven rack in the center position and preheat the oven to 190°C/gas 5. Line a plate with a paper towel.

Toss the tomatoes on a rimmed baking sheet with 1tbsp of the oil, the thyme, ¼tsp of the kosher salt, and ¼tsp of the pepper. Roast for 15- 20 minutes, until the tomatoes are hot and starting to collapse. Set aside.

Meanwhile, place a steamer basket inside a large pot with a lid and fill with 5 cm of water. Add the cauliflower and broccoli and steam until soft, 10-12 minutes. Let sit in the steamer basket with the lid off to cool slightly.

Combine the egg, cheese, flour, cumin, half the garlic, ½tsp salt, and ¼tsp pepper in a large bowl; stir to form a light batter. Add the broccoli and cauliflower. Use a potato masher or a large fork to mash the vegetables until they have a half-chunky, half-smooth consistency. Stir well until the vegetables are incorporated into the batter.

Heat the remaining 1tbsp oil in a large skillet over medium-high heat until shimmering. Working in batches, scoop 60ml batter, then compress it in your hands to make a patty. Carefully place in the oil, then repeat to cook four fritters at once, leaving about 5cm of space between them and being careful not to overcrowd the pan.

Let the fritters cook undisturbed until browned on the bottom, 4-5 minutes. Flip the patties with a spatula and cook until browned on the second side, 2-3 minutes more. Transfer the fritters to the prepared paper towel-lined plate. Repeat with the remaining batter.

Stir together the yogurt, lemon juice, remaining garlic, remaining ¼tsp salt, and remaining ¼tsp pepper in a small bowl.

To serve, divide the yogurt sauce between plates. Top with the fritters and roasted tomatoes, and flaky salt, if using.

Rrecipe excerpted from The Brain Health Kitchen by Annie Fenn (Artisan Books). Copyright© 2023. Photographs by Alexandra Grablewski


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