Cut broccoli into florets and steam or boil until fork tender ~12-15 minutes. If boiling, let broccoli drain in a colander to ensure access water is drained.

Let the broccoli cool and then roughly chop up into smaller bits and pieces.

While broccoli is cooking, cube chicken into small bite size pieces.

Add chicken, cooled chopped broccoli, eggs, cassava flour, vegan parmesan cheese, garlic, kosher salt and ground black pepper into a large bowl.

Mix until everything is well combined. Let sit for 10-15 minutes.

Preheat a skillet over medium heat with enough avocado oil to cover the bottom of the pan.

Using a ¼ measuring cup or medium ice cream scoop, scoop the chicken and broccoli mixture into the skillet. Gently press down on the mixture to flatten out. You should get about 10-12 fritters.

Cook on each side for 4-5 minutes or until fritters are golden brown and chicken is cooked through. If your fritter starts to quickly brown, lower your heat. You don't want the outside to brown before the chicken is cooked through.

Once cooked, drain on a paper towel lined plate and season with additional kosher salt if needed.

Serve with lemon wedges and animal style sauce or any sauce you like!