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Separate the florets from the biggest stem(s) of broccoli. Cut the florets into chunks and peel the stems, then slice them into lengths.
Steam the broccoli until tender but not mushy.
In a large bowl, beat the egg and add flour, cheese, garlic, salt, and pepper. Add the somewhat cooled broccoli and mash slightly.
Heat a skillet with oil, scoop batter into the pan, flatten it, and cook until golden on both sides.
Transfer to paper towels to drain, then to a serving plate or keep warm in the oven.
Serve with suggested toppings.