Boil broccoli for 15 minutes in salted water.
Meanwhile, prepare your flax egg: grind the flax seeds, stir in water and kala namak salt, leave to rest for 15 minutes in the fridge.
Drain brocoli and blend with the flax egg, lemon zest and juice. Combine with cottage cheese.
Place one tortilla in pan, spread with some broccoli mixture and top with a second tortilla. Cook for about 6 minutes, flipping half way through.
Cut into wedges and serve with scallions and hot sauce.