Trim the tough outer layer of the broccoli stem, then finely chop both the florets and stem (or pulse in a food processor until small and uniform).

Bring a pot of water to a boil. Add broccoli and cook for 2–3 minutes until slightly tender. Drain well and let cool.

In a large bowl, combine broccoli, eggs, onion, garlic, gluten-free flour, oregano, basil, salt, and pepper. Mix until well combined.

Heat avocado oil in a skillet over medium heat.

Scoop a few tablespoons of the mixture and form into small patties. Place in the pan and flatten slightly.

Cook for 3–4 minutes per side, until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Serve warm with tzatziki or your favorite dipping sauce. Enjoy!