Makes approximately 8 fritters.
1 tablespoon ghee
1 small brown onion, diced
1 ounce broccoli, finely chopped
1 clove garlic, crushed
1/2 carrot, grated
1/4 zucchini, grated
1 teaspoon dried thyme
salt and pepper
Melt half of the ghee in a frying pan on medium heat. Place diced onion, broccoli, and garlic in the pan. Heat for approximately 3 minutes. Remove from heat.
Beat egg in medium bowl. Transfer onion, broccoli, and garlic to the bowl. Add carrot, zucchini, thyme, salt, and pepper. Mix until well combined and you can see everything is coated in egg.
Wipe the frying pan clean. Heat the remaining ghee in the pan to prevent sticking. Place dessert-spoon sized scoops of mixture into the pan. Scoop from the bottom of the bowl to be sure you are getting egg in your scoop. Cook 2 minutes on each side or until slightly browned. Wipe the pan clean and reapply ghee between batches.
Serve sprinkled with flaxseeds.
Copyright © Jon Gabriel. Used with permission.