Sonja's Low-Carb Broccoli and Cheese Fritters

Ingredients for 1 servings:

• ½ head of broccoli, approx. 250 g
• 70 g Emmental cheese, grated
• ½ cup of quark (cottage cheese), approx. 125 g
• 2 small garlic cloves
• 1 handful of cashews
• 1 egg(s)
• 1 pinch of nutmeg
• Herbal salt, iodine-free
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low carb, vegetarian, easy

Grate the raw broccoli and cheese on the lowest setting. (You can also chop the broccoli in an electric chopper.) The stalk of the broccoli is fine; it’s just as edible! Crush the garlic. Roughly chop the cashews. In a bowl, whisk the egg with the curd cheese and add the broccoli, cheese, garlic, and cashews. It’s best to knead or mix the mixture by hand. Sprinkle with a pinch of nutmeg and season the dough with salt and pepper. For one fritter, generously scoop the mixture out of the bowl with a tablespoon and place it onto a baking sheet lined with baking paper. Flatten with a spoon until the round mixture is about 1 cm thick. Preheat the oven to 170°C fan/convection oven and bake the fritters (I made five fritters) for about 30 minutes. When the surface is lightly browned, the fritters are ready. Serve them with a dollop of sour cream. Tip: They go perfectly with lamb’s lettuce with balsamic dressing and pumpkin seed oil.