Bring a large pot of water to boil.

Add broccoli florets and cook for 2 minutes.

Strain broccoli from water and allow to cool until it can be handled.

Chop up florets into small bits, almost like a coarse grain consistency.

Add broccoli florets to a microwave-safe bowl and top with 1 tablespoon of water.

Cook in microwave for 2 minutes. May need 1 minute longer depending on microwave but test to see if it’s cooked through at 2 minutes.

Remove from microwave and let cool for a few minutes or until it can be handled.

Chop up florets into small bits, almost like a coarse grain consistency.

In a large bowl combine chopped up broccoli with all other ingredients (except oil). Stir to combine.

Add 1 tablespoon of oil to a large pan or skillet over medium-high heat.

Spoon roughly a ¼ cup of batter into the pan and flatten with the back of the spoon. Cook for 2-3 minutes on each side.

Repeat until batter is all used. Do not overcrowd pan. Cook in batches, adding oil in between if necessary.

Serve warm or store in fridge and reheat. Will keep in fridge for up to 3 days.