1In a medium stock pot with a steamer basket, bring one inch of water to boil and add broccoli florets to basket.
2Cover and steam for about 5 minutes until fork tender; remove from heat and let cool.
3Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat, and saute mushrooms until tender, about 5 minutes.
4Transfer the broccoli and mushrooms to a large cutting board and chop finely.
5In a large bowl, combine the broccoli, mushrooms, eggs, oat flour, garlic, green onions, nutritional yeast, cumin, red pepper flakes, black pepper, and sea salt; stir until well combined.
6Heat olive oil in a nonstick skillet over medium heat.
7Once hot, add a heaping tablespoon of batter into the pan and flatten slightly with a spatula.
8Cook four fritters at a time, for about 3-4 minutes per side.
9Briefly transfer to a paper-towel lined plate to remove excess oil, then serve!
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