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1
Steam the Tenderstem broccoli for a few minutes until it is just tender.
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2
Remove from the heat and keep to one side
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3
Heat the 2 tbsp of olive oil in a frying pan and gently cook the onion, garlic and chilli, if using, until the onion has softened but not coloured.
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4
Remove from the heat and spoon into a food processor
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5
Chop the flowery top section off each piece of the Tenderstem broccoli, cut into smaller pieces and set aside.
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6
Roughly chop the main part of the stalk and place in the food processor, along with the chickpeas, egg, parmesan, lemon zest and basil.
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7
Blitz until you have a rough paste and then transfer to a bowl.
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8
Mix in the reserved Tenderstemr tops and season with salt and pepper
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9
Using your hands, shape the mixture into patty shapes - as small or large as you like.
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10
They can be stored in the fridge at this stage ready to cook when needed (up to 1 day before)
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11
Heat a couple of tablespoons of olive oil in a large frying pan and fry the patties for a minute or so each side until golden.
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12
You will need to do this in a few batches, depending on the size of your pan
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13
Remove from the pan, and serve hot, warm or room temperature
