Add the broccoli to a heat-safe bowl and cover with boiling water. Let sit for 5 minutes, then drain and pat dry.
In a food processor, combine the drained broccoli, eggs, mozzarella cheese, breadcrumbs, cumin, dried oregano, and salt. Grind until a batter forms.
Heat the olive oil in a skillet over medium heat. Once warm, drop in ¼ cup of the batter and press down slightly.
Cook for 2 to 3 minutes per side, flipping halfway through until golden brown and crispy.
Remove from skillet and place on a paper towel-lined plate. Serve warm with your favorite dips.
