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Potato and broccoli fritters {vegan recipe}

Alice - RicetteVegolose
Preparazione 45 min
Cottura 15 min
Tempo totale 1 h
Porzioni 4


  • 350 g potatoes
  • 100 g broccoli head only
  • 35 g nutritional yeast flakes*
  • 1 rosemary sprig
  • 3-4 sage leaves
  • grated nutmeg q.s.
  • salt pepper q.s.
  • extra virgin olive oil q.s.


  • Wash the broccoli head and divide it into medium-sized florets.
  • Wash the potatoes then place them in a large pot. Add water to cover them completely and a tablespoon of salt, cover with a lid and bring to a boil.
  • Boil for 15 minutes then add the broccoli florets and simmer 15 minutes more, until the potatoes and broccoli are tender.
  • Drain the vegetables and pour them into a bowl. Reduce them in a coarse puree with a potato masher then allow to cool at room temperature.
  • Chop finely sage and rosemary leaves and add them to broccoli-potato mash; also add the nutritional yeast flakes, grated nutmeg, salt and pepper to taste and mix well.
  • Grease an ovenproof non-stick pan with a little olive oil, form small flattened potato and broccoli patties and lay them into the pan.
  • Bake in preheated oven at 360°F for 15 minutes, turning halfway so both sides get nicely golden. Serve hot or warm.


* you can replace it with almond flour.