- Broccoli2 floretts
- Fresh Coriander (optional)half a handful
- Pesto (or grated cheese)2 Tablespoons
- Flour4 heaped Tablespoons
- Olive oil2 Tablespoons
- Stock or water1/4 Cups
Very finely chop the broccoli and spinach.
Add 1 tbsp olive oil to a good non stick frying pan and add the spinach and broccoli with the water or stock and sauté for 2 minutes until the broccoli is soft.
Take off the heat and put into a blender. Add the egg, flour, coriander and pesto and blend until a thick smooth texture.
Using the same pan add 1 tbsp olive oil and heat on a medium heat. Spoon in one tablespoon at a time of the mixture (this will make 6-7 patties) and cook for approximately 2 minutes on each side until golden brown. Repeat until you use all the mixture up.
Serve with some sweet potato wedges and hummus for one of Rudy’s favourite meals!