Broccoli and Cheddar Fritters

There is a special place in my heart for the combination of broccoli and cheese. They were just made for each other. 

I was inspired by Smitten Kitchen's recipe, but I substituted the Parmesan with cheddar instead and swapped the flour for Panko breadcrumbs. I also baked them instead of pan frying them.

When you want to eat a vegetable that is savory and scrumptious this is the recipe to make. This is the healthier version of the fried fritters you typically get at restaurants. Plus there is only a small amount of breadcrumbs and no oil used to prepare these little goodies!

These are absolutely perfect served with a dollop of creamy yogurt sauce. 

Broccoli and Cheddar Fritters
recipe adapted from smitten kitchen

Ingredients:

for the fritters

3 cups fresh steamed broccoli, chopped
1 1/2 cup of reduced fat grated cheddar cheese

3 eggs
1/2 teaspoon salt

1/2 teaspoon pepper

pinch of red pepper flakes

1/2 tsp garlic powder
1 cup of Panko breadcrumbs
Cooking spray

for the yogurt sauce

1 cup plain, fat free Greek yogurt

1 lemon, juice and zest

1/4 tsp garlic powder

salt & pepper

Directions:

Preheat oven to 375 degrees.

Chop the broccoli into tiny pieces, and steam for about 3 minutes in boiling water with a lid on. Mash with a potato masher until you get a nice rough consistency.

In a large bowl, beat the eggs. Season with red pepper flakes, salt, pepper, and garlic powder. Mix in grated cheese and breadcrumbs. Add the mashed broccoli to the egg flour mixture and mix.

With your hands, form small patties and lay on a parchment lined baking sheet. Lightly spray the patties with cooking spray. Bake for 25 minutes, turning the patties after the first 15 minutes.

For the yogurt sauce, combine all ingredients in a small bowl. Mix well.