The raw broccoli needs to be finely grated. If grating doesn't really work, it might be easier to just chop it very finely with a knife. It depends how sharp the grater is, if it works or not. In the end the broccoli needs to be very small and fine, almost like a broccoli rice.

Place a big pan on medium heat and fry onion, anchovies and garlic in some olive oil. As soon as they get soft, it's done. Don't fry the garlic too long or too dark as it will get bitter and that is not what we want here.

Then mix broccoli, oats, eggs, quark, pecorino, onion, garlic, anchovies, harissa and sumac all together in a big bowl until it a smooth homogenous paste.

Season with salt and pepper and then form 12 equal sized balls out of the paste.

Put the big pan back on medium heat and add some olive oil.

Give 4 balls into the pan and press them down to ~2 cm thick. Let them fry for around 5 minutes on each side, so that they are golden brown. Don't flip them too often, as they might break. If they break just squeeze them togehter again. Usually the broken out piece gets connected again.

Once golden brown, take them out on a baking tray with baking paper.

Repeat that with the rest of the broccoli balls and put the little patties then all next to each other on the baking tray. 

Place all the fritters in the oven at around 150°C fan. They don't really need to bake much, just to stay warm and cook the broccoli a bit more.

Serve 3 fritters as a side or make it a main with a curry dip and a salad for example.