Cheezy Broccoli Bean Fritters
vegan, makes 7-9 fritters

4 cups minced broccoli (from whole florets)
1 1/2 cups cannellini beans, drained from one can
1/4 cup vegan Monterey Jack (or cheddar) cheese shreds
1/3 cup nutritional yeast
2 Tbsp hemp seeds
1 Tbsp apple cider vinegar
1 Tbsp hot sauce
1/2 tsp garlic powder
salt and pepper to taste

for frying: 1/4 cup safflower oil
bread crumb coating: panko or fine plain bread crumbs

To Make:

1. Mince florets in a Vitamix or 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.

*Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!