In a medium-sized pot, combine the diced broccoli stems, garlic cloves, and vegetable stock. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the broccoli stems are tender and the garlic is soft.

Carefully transfer the cooked broccoli, garlic, and any remaining vegetable stock into a blender or food processor. Add the teaspoon of salt.

Blend the mixture on high until smooth and creamy. If the puree is too thick, you can add a little more vegetable stock to reach your desired consistency.

Transfer the puree to a container and place in the refrigerator to allow it to completely cool.

This makes a little more puree than necessary for the patties.

In a large mixing bowl, combine the chopped broccoli florets, cooked wild rice, diced red onion, broccoli puree, and lemon zest. Mix well to evenly distribute the ingredients.

Sprinkle the salt, baking powder, and all-purpose flour over the mixture. Mix again until the dry ingredients are fully incorporated into the wet mixture.

Crack the eggs into the bowl and mix until the batter is smooth and all ingredients are well combined. If the batter is still runny, add a little more flour, a tablespoon at a time, until a thick and tacky consistency is reached.

Pour enough cooking oil into a large skillet to cover the bottom, about ¼ inch deep. Heat the oil over medium-high heat until it shimmers.

Once the oil is hot, use a scoop or spoon to drop about 2 ounce portions of the batter into the skillet. Use the back of the spoon to press down the batter and form patties.

Cook the patties for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve the patties hot as a main dish or a side.

Heat a skillet over high heat until very hot. Add the corn kernels in an even layer and let them cook undisturbed for 1-2 minutes until they start to get some color. Shake the skillet to redistribute the corn and allow it to cook for another 1-2 minutes, aiming for a bit of char.

Transfer the charred corn to a plate and place it in the refrigerator to cool for 5-10 minutes.

Once the corn is cooled, combine it with the diced tomato, red onion, cilantro, lime juice, apple cider vinegar, and olive oil in a bowl. Season with salt to taste and mix well.