Cheezy Broccoli Bean Fritters

Cheezy Broccoli Bean Fritters

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • 4

    cups minced broccoli (from whole florets)

  • cups cannellini beans, drained from one can

  • ¼

    cup vegan Monterey Jack (or cheddar) cheese shreds

  • cup nutritional yeast

  • 2

    Tbsp hemp seeds

  • 1

    Tbsp apple cider vinegar

  • 1

    Tbsp hot sauce

  • ½

    tsp garlic powder

  • salt and pepper to taste

  • for frying: ¼ cup safflower oil

  • bread crumb coating: panko or fine plain bread crumbs


1. Mince florets in a food processor until finely chopped into flaky bits. I used one medium head of broccoli - mostly the florets and a few stems. 2. Add the beans and minced/chopped broccoli to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the broccoli. 3. Add in the garlic powder, apple cider, hemp seeds, hot sauce, nutritional yeast, s and p. Fold in the vegan cheese. Fold together until a moist mixture forms. 4. Preheat a few tablespoons of safflower oil in a large skillet. 5. When the oil is hot, for the mixture into golf ball sized balls and roll in the bread crumbs until well covered - pat down into flatter cakes and place in the hot oil - carefully. 6. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 2 minutes - or until toasty brown. 7. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.


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