Grate the whole broccoli and combine it in a large bowl with the rest of the fritter ingredients (except the egg).
Mix in one beaten egg with your hands or wooden spoon.
If the mixture is too wet add more almond, if it is too dry add another beaten egg a little at a time.
Once you’re happy, shape the mixture into patties of about 4cm diameter (I like to use a cookie cutter), place on baking trays and bake for 20-25 mins until firm and brown.
To make the dip, blend all of the ingredients with 2 tbsp water until smooth.