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Broccoli Feta Fritters and Greek Tsatziki Sauce

If you think that the combination with broccoli is strange, I understand, but I assure you that in combination with eggs and cheese the result is delicious. And if you like broccoli, it’s great for breakfast, side dish, appetizer or even as a snack!

If you don’t like dill, use basil or chives. Also, instead of feta cheese you can use more mozzarella or parmesan cheese.

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Prep Time: 20 minutes

Cook Time: 5 minutes on each side

Servings: 12 fritters

  1. Steam your broccoli (or boil it in about 1 inch of water if you don’t have a steamer) for 3 to 4 minutes. No more than 4 minutes because we don’t want it to be overcooked, because it will also cook in the pan.
  2. Wait until the broccoli is safe to touch and chop it.
  3. Mix the chopped broccoli and all ingredients in a large bowl
  4. Put a large skillet on medium heat with 2-3 tbsp olive oil, and wait until hot
  5. With a spoon, put the mixture in the pan, trying to give it a round shape, and fry for about 5 minutes on each side, or until it gets a golden brown color.
  6. Induction cookers and hobs all differ from each other. Therefore, if they are getting too dark brown in 5 minutes, you should lower the heat.

Note: I enjoy them on their own, but it serves great with Greek Tsatziki Sauce. Recipe bellow.

Broccoli Feta Fritters

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  1. Shred the cucumbers, then squeeze them in your hand to drain some of the liquid, but not too hard because we still want the cucumber to have some moisture.
  2. In a bowl, mix the yogurt with the rest of the ingredients, and salt to taste.
  3. Cover and leave in the fridge for at least an hour for the flavors to combine.

Note: If you don’t have time to leave it in the fridge, the greek tsatziki sauce is also good right after you make it because the yogurt is cool. But it is tastier from the fridge and the flavors feel better, so try and refrigerate it.

p.s.: I try to keep my recipes as simple as I can, but I can’t give up on ads. Ads keep websites alive.

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