Put the measured roasted broccoli in the food-processor bowl. Pulse to a fine, slightly uneven green crumb with no intact florets larger than a pea. Stop before it becomes a wet purée.

Add the eggs, curry powder, salt, and pepper. Process only until evenly combined. The batter should be soft but thick enough to sit in a spoon and hold a small round.

Heat a 10.25-inch skillet over medium-high. Add enough approved fat to coat the cooking surface. It is ready when the fat shimmers and a tiny touch of batter sizzles immediately at the edge.

Drop the batter into the hot skillet in portions of about 2 tablespoons, leaving space between the small rounds.

Cook until the tops change from glossy-wet to mostly matte, the edges hold together, and a thin golden-brown rim is visible underneath. Slide a thin spatula fully underneath and flip once.

Cook the second side until golden brown and the center feels set rather than loose when nudged. Transfer to a plate, replenish the fat if the skillet looks dry, and repeat with the remaining batter.