2 tablespoons refined coconut oil, for frying the patties
1 ripe avocado, smashed for topping
Chop the broccoli in small-ish pieces, a bit smaller than your normal florets.
Place the broccoli pieces in a large pan over medium heat with coconut oil. Cook for 5 – 7 minutes (mine took 7) until they just begin to brown.
In a large bowl combine the cheeses, sea salt, and garlic powder.
Add the broccoli and egg to the bowl and mix to combine.
Sprinkle the arrowroot flour over the whole mixture and then mix it all up to be completely blended.
Set aside for 15 minutes. This will help the mixture bind together.
While your patty mixture is resting, smash your avocado.
After the patty mixture has rested, wipe out your pan that you used to cook your broccoli. Add a couple more tablespoons of coconut oil for frying the patties. Turn it on medium high heat and allow the oil to get hot.
With your hand, form a ball (a little smaller than a tennis ball) of the mixture.
Place the ball in the oil for about 30 seconds to a minute. Then, use the back of the spatula to press it down gently. Cook for about 1 – 2 minutes, then gently flip. Cook the opposite side for another minute or two until golden brown.
Place on a plate lined with a paper towel to absorb any excess oil.
Top each patty with some avocado yumminess and cilantro for garnish!