Low-carb broccoli and cheese fritters with herby quark

Low-carb broccoli and cheese fritters with herby quark: savoury, hearty and quick to make. With broccoli, eggs, Gouda or cheddar, almond flour and creamy quark.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 320 kcal per serving
• Protein: 22 g
• Fat: 20 g
• Carbs: 8 g

Ingredients

• 2 organic eggs
• 1 small head of broccoli
• 2 tbsp almond flour
• 100g grated Gouda or cheddar
• 150g low-fat quark
• Ghee for frying
• Salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve · grater

1. Divide the broccoli into small florets, wash and blanch briefly in salted water. Drain, refresh in cold water and chop finely.
2. Mix the broccoli with the eggs, grated cheese and almond flour in a bowl. Season with salt, pepper and a little nutmeg until you have a mixture you can shape.
3. For the herby quark, stir the low-fat quark with a little water until smooth. Fold in the herbs and season to taste with salt and pepper.
4. Heat the ghee in a non-stick frying pan. Add the broccoli mixture in portions and press each one slightly flat.
5. Fry the fritters over a medium heat on both sides until golden brown, crisp outside and cooked through inside.
6. Serve the broccoli and cheese fritters warm with the herby quark.

Good to know

These fritters are one of those meals that look uncomplicated but always go down really well. Golden brown outside, juicy inside, with a fresh dollop of herby quark.

Swaps

1) Ghee for frying → avocado oil or butter/ghee (heat-stable) 2) 100g grated Gouda or cheddar → 100g Emmental or Alpine cheese such as Gruyère (usually a little less processed, similar protein content) 3) 2 tbsp almond flour → 2 tbsp coconut flour or ground psyllium husk + a little more egg (more fibre, low-carb) 4) 150g low-fat quark → 150g skyr or plain Greek yoghurt (more protein, creamy, good for the herby quark)

Allergens

Contains egg, milk and almonds (tree nuts). The fritters are usually easy to chew, so they're often good for children; in pregnancy they're fine with fresh ingredients, as long as the egg is cooked right through.

Frequently asked questions

Raw or blanched broccoli – what's the difference?

Raw broccoli often contains more of the heat-sensitive vitamins such as vitamin C. Brief blanching is a good middle way, though, because the colour, bite and some of the nutrients are kept.

What's in Gouda or cheddar, nutritionally?

Both provide protein, calcium, phosphorus and vitamin B12. Depending on how long they're matured, they differ a little in flavour, salt and fat content.

Why is there almond flour in the fritters?

Almond flour brings a little fibre and natural fat and helps bind the mixture. It also contains vitamin E and magnesium, though the exact amount varies by product.

Does low-fat quark contain lactose?

Low-fat quark provides plenty of protein and calcium, but it also contains lactose. If you're sensitive to lactose, small amounts are sometimes fine and sometimes not.

What's the difference between ghee and butter for frying?

Ghee contains hardly any water and only very little milk protein, which is why many people find it nicer to fry with. It mainly provides fat; the amounts of vitamins are rather small in everyday terms.