1 head broccoli, cut into tiny bites
1 shallot, diced
1/2 tsp sea salt
1/4 tsp ginger powder
4 tbsp Avocado Oil
Saute until just cooked
1 cup cooked kidney beans
1 cup cooked Chickpeas
1/2 cup leftover almond pulp
1/4 cup gluten free all-purpose flour, plus more for dusting
2 tsp spices of choice (cayenne, turmeric, ginger, pepper, fennel, etc)
1 tbsp sea salt
1/2 tbsp black pepper
Coconut Oil for frying, enough to cover each patty half way.
Make your broccoli mixture, set aside in large bowl.
In a food processor, process remaining ingredients.
Add bean mixture to the broccoli/shallots, toss together.
Heat oil, get it REALLY hot.
Form 3 inch balls with the batter, then flatten slightly to form your fritters.
Roll each patty in extra gluten-free flour.
One by one, drop each patty into hot oil. Cook 2 minutes on each side, or until crispy and then flip.
Serve in a tortilla or on salad and top with fresh herbs, roots, and Laka Kake.