200 g broccoli
120 g buckwheat
1 egg
1 shallot
60 g all-purpose flour
extra virgin olive oil, salt
Steam boil buckwheat until it doubles in size. Chop broccoli & shallot & steam them too. (10 mins). Once cooked, let the mixture cool down. Add egg, salt & flour to obtain a homogeneous firm consistency. Form an oval or round balls and fry them in oil. Drain broccoli fritters on a paper towel and serve hot.
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