Broccoli fritters

My challenge for the year: find as many ways to make fiber delicious as possible. This is especially relevant in light of mounting evidence for fiber's life-prolonging properties. In 2018 scientists have even begun to dissect the mechanisms by which high fiber consumption results in a longer life expectancy.

Ingredients
4 cups of fresh broccoli florets
3 oz parmesan
2 eggs
0.25 cup breadcrumbs
salt
black pepper
2 cloves garlic
1-2 tbsp olive oil

Preparation
Preheat oven to 400F. Spread broccoli florets onto baking sheet. Spray lightly with olive oil. Season with salt and pepper. Roast for 12 minutes.

Cool broccoli and add to food processor to process into smaller chunks. Add the shredded cheese, eggs, breadcrumbs, crushed garlic. Mix together thoroughly.

Form into 0.5-inch thick discs and place onto a baking sheet lined with parchment paper. Spray tops with vegetable oil.

Bake for 10 minutes, flip patties and spray with oil on this side as well. Bake until both sides are light brown. Cool on a cookie rack and serve with a dipping sauce.