How to make
For homemade chickpea flour, the chickpeas are roasted at 320°F (160°C) for about 15 minutes. When it cools down, it is grinded in parts in a coffee grinder.
The quinoa is washed and put to boil in 1/2 cup of water. When the water boils, the stove is turned off and the quinoa is left covered for about 15 minutes, until all the water is absorbed.
The broccoli is separated into florets. Mix with 1 tbsp. olive oil and spices. They are distributed in a baking pan and baked in an oven heated to 360°F (180°C) for about 10-15 minutes.
When the finished quinoa and broccoli have cooled, put them in a chopper along with the crumbled cheese, chickpea flour, 1 beaten egg and the rest of the spices and grind until a sticky mixture is obtained.
For a vegan version, tofu or vegan cheese can be used instead of regular cheese and instead of an egg - 1 tbsp. flaxseed powder mixed with 3 tbsp. of water, left for 5 minutes.
Broccoli patties are formed from the finished mixture. Fry the vegetable patties on both sides in a little heated oil.
For the sauce, mustard, honey and lemon juice are mixed. When they are well mixed, add the hummus and mix until a homogeneous mixture is obtained.
Crispy and aromatic keto broccoli patties - there's no way you won't like them :)