Broccoli pancakes with carrots

Blanch the broccoli (300 g) and carrot (150 g) in boiling water for 2 minutes, then drain.

Chop the vegetables in a blender until smooth. Add eggs (2 pcs), flaxseed or almond flour (3 tbsp), psyllium (1 tsp), salt, pepper, turmeric (1/2 tsp), and a pinch of nutmeg. Stir in finely grated onion (1/2 pc) and garlic (1 clove).

Heat ghee (2 tbsp) in a pan. Spoon the mixture to form fritters. Fry for 3–4 minutes on each side until golden brown or bake at 190°C for about 20 minutes.

Serve with herbs and fish.