Place the sliced broccoli stems into a steaming basket or a bamboo steamer and steam for about 8-10 minutes, until soft throughout.
In the meantime, shred the potatoes using the shredding attachment of your food processor or a box grater. Place the shredded potatoes into a colander, squeeze lemon juice over top and sprinkle with 1 teaspoon of salt. Toss to coat and let sit to release juices for 10 minutes.
Add the steamed broccoli stems to a food processor and process until the stems are broken down into very small pieces (some of the stems can be pureed completely). Transfer the mixture into a large bowl.
Using your hands, squeeze the juices out the potatoes in batches, getting rid of as much moisture as possible. Add them to the bowl with the stems.
Add the garlic, onion, black pepper, and chia/flax meal to the bowl, along with a large pinch of salt and mix to combine thoroughly. Let sit for 30 minutes to allow the chia/flax to gel.
Preheat oven to 375° F (190° C). Prepare 2-3 parchment paper-covered baking sheets. Form the latkes one at a time, using a ¼ cup measure. Place each one onto the baking tray and flatten with the back of a spoon. Brush each latke with the oil, place in the oven, and bake for 20 minutes. Remove the latkes from the oven, carefully flip and brush the underside with the rest of the oil. If your latkes are not flipping easily, wait a couple of minutes before flipping, to get them to firm up a bit out of the oven. Bake for another 20 minutes. For extra golden and crispy latkes, flip them one more time and bake for another 10 minutes, if desired. Serve with cashew cream or any other creamy sauce of choice.
Recipe by Golubka Kitchen at https://golubkakitchen.com/less-waste-oven-baked-broccoli-stem-latkes/