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Ingredients

  • 1 1/2 cups-2 cups finely diced broccoli florets
  • 3/4 cup shredded cheddar cheese
  • 1/3 cup panko breadcrumbs
  • 2 eggs
  • 1/2 cup of ricotta cheese
  • 1/4 tsp salt
  • tiny bit of pepper
  • 1 tablespoon olive oil

Instructions

  • First, steam the broccoli florets for about 5 minutes until soft. Allow to cool and then add to a medium sized bowl. Add in the cheese, panko, ricotta cheese, eggs, olive oil and salt and pepper. Mix together well and then spoon into an oiled muffin tin. Should make about 18 little broccoli cheese fritters. Bake at 350 degrees for 15-18 minutes.
  • I stored 9 in a container for the refrigerator and the rest in another container in the freezer. The fritters will be good for up to 3 days in the refrigerator and about 3 weeks in the freezer. Great to reheat for breakfast, snacks, lunch, for yourself. Really anytime