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Cook the Veggies: Finely chop 1 medium head broccoli and grate the stems. Add to a microwave-safe bowl with 4 tablespoons of water. Cover and microwave until tender but not mushy, about 5–10 minutes.Add 1 cup frozen peas during the last 3 minutes to heat through.Stovetop option: Boil broccoli for 5 minutes, adding peas in the last minute. Drain well and let cool slightly.
Mash and Mix: Drain broccoli and peas well to remove excess water, then roughly mash them with a fork. Stir in 2 egg, ½ red onion (chopped), 1 clove garlic (grated), ⅓ cup grated parmesan cheese, ¾ cup all-purpose flour, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper until you get a thick, spoonable batter — not runny or dry. Adjust with a little flour or milk if needed.
Cook the Fritters: Heat a drizzle of olive oil in a nonstick skillet over medium heat. Spoon about 2 tablespoons of batter per fritter into the pan, then flatten gently with the back of the spoon to make it round. Cook 3–4 minutes per side, until golden and crisp.
Serve: Serve warm with lemon, yogurt, hummus, or tzatziki. Great as a light meal, snack, or side dish.