Broccoli Fritters with Pesto


  • In a large mixing bowl beat the egg with the flax meal and let sit so it begins to thicken.
  • Meanwhile, steam the broccoli florets in a steaming basket for about 4 minutes. Remove from the heat and rinse under cold water until room temperature.
  • Put the broccoli in a food processor and add the flax egg mixture, juice and zest of 1⁄2 lemon, almond meal, salt, pepper, and optional nutritional yeast and/or cheese. Blend well.
  • Using your hands, form into 6 patties and let rest on parchment paper in the fridge for a few minutes before cooking.
  • Melt coconut oil in a skillet on medium heat. Cook the broccoli fritters for 2-3 minutes on each side.
  • Prepare two plates with a bed of arugula tossed with fresh lemon juice. Mash the avocado with the pesto and divide among the fritters.
  • Optional to serve with a side of braised green beans, your favourite fall veggie, or topped with a poached egg.



  • 1/4 cup Almond flour/meal, Bob’s Red Mill
  • 2 cup Arugula
  • 1/2 avocado(s) Avocado
  • 2 tbsp Basil pesto (or pesto of choice)
  • 2 cup Broccoli florets
  • 2 tsp Coconut oil
  • 1 medium egg Egg
  • 1 tbsp Flaxseed meal (ground)
  • 1/2 whole lemon(s) Lemon juice
  • 1/2 whole lemon(s) Lemon peel (zest)
  • 2 tbsp Nutritional yeast (or parmesan cheese)
  • 1 pinch Salt and pepper (to taste – sea salt)


Serve with a side of roasted chickpeas for additional protein!

Dietary servings Per Portion

Fruit 0.2

Meat Alternative 0.8

Vegetables 2.4

Energy sources

Carbohydrates 18%

Fat 66%

Protein 15%

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