One of our family members suffer from gluten intolerance so I often have to devise recipes or adapt them so that he can still enjoy the food that the rest of us can eat without any problem. Often, it’s just a matter of replacing the flour or bread called for in the original recipe with a wheat-free alternative. Sometimes it works and sometimes it doesn’t so I am always delighted when the substitution works well and the food comes out amazingly good and truly enjoyable.
This is the case with this Cheesy Baked Broccoli Fritters which I have happily adapted from the blog of our dear friend Tijuana of Po-man Meals – who herself is quite a prodigious blogger with so much yummy offering in her fabulous blog. I hope you can all check out her amazing blog ’cause I am pretty sure you’ll be so pleased. 🙂
When she shared the recipe for her Cheesy Roasted Brocolli Patties over at Manila Spoon – Facebook page, I knew right away it is a must-try. It just looked so delicious!!! While my kids tolerate Brocolli and eat them – no problem – I thought this would be a great way for them to enjoy this amazing vegetable in a yummier way. The original recipe from the blog didn’t disappoint. It was amazing so I thought I’d try to replace the bread crumbs with ground almonds to make it both gluten-free and grain-free. The result was simply delightful and delectable! I truly am thankful to Tijuana for this. If you wish to see the original recipe which gave birth to this gluten-free version, you can find it here. She calls it Cheesy Roasted Broccoli Patties. I just renamed it Cheesy Baked Broccolli Fritters (Gluten-free) to avoid any confusion. So again, thank you so much Tijuana for this truly scrumptious inspiration!
Enjoy this easy and truly amazing dish and wow even the pickiest eaters. 🙂
2 Tablespoons, Olive oil
3 Garlic cloves, minced
1 small yellow Onion, chopped
1 (12 oz) bag Fresh or Frozen Brocolli
2/3 cup – Almond Meal or Ground Almonds*
1/2 cup – Parmesan cheese
1/3 cup – shredded Mozarella or Sharp Cheddar Cheese
Salt and Pepper to taste
*You can use Panko bread crumbs if you’re not doing the Gluten-free version.
Preheat the oven to 400 F/ 200 C. Grease a baking sheet. I have a used the Silpat for this so there was no need to do any extra prep.
If using fresh broccoli (which I used), chop the broccoli into small pieces. Quickly blanch the fresh broccoli in boing water for 1-2 minutes.
Drain well. Set aside. If using frozen broccoli, defrost and then drain well.
Sauté the garlic and onion in the olive oil until the onions become tender and has browned a bit. I wanted to caramelize the onions a little to bring out its sweetness. Set aside. Let it cool down for a for a few minutes.
Mix all the ingredients in a bowl including the cooled onion mixture. Season with salt and pepper, to taste. Shape into round patties and place on a prepared baking sheet. I used the Silpat so no oil was necessary at all.
Bake at the preheated oven for 15 minutes. Flip and bake for another 10-15 minutes or until the fritters are all nicely browned and crispy. Enjoy with some Tuna and Pasta salad!
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