The Northern Express Herald
Who would guess the broccoli we have been steaming through the winter months can become a tasty fritter with just a few other ingredients? These are delicious served as a snack or as a main meal with grilled halloumi and a wholesome salad.
BROCCOLI AND COCONUT FRITTERS RECIPE
Makes 12
1 head broccoli, cooked and cooled
1 clove garlic, crushed
Salt and freshly ground pepper
3 eggs
¼ cup coconut flour
Zest of 1 lemon
½ cup parmesan
¼ cup chopped parsley
Oil to cook
To serve
½ cup natural yoghurt
2 Tbsp lemon juice
Lemon wedges
- Place broccoli, garlic, salt, pepper, eggs, flour, lemon, parmesan and parsley in a food processor and whizz until well combined. Shape the mixture into 3cm patties and refrigerate until ready to cook.
- Shallow-fry fritters in oil, a few at a time, until lightly browned.
- Combine the yoghurt and lemon juice in a small bowl.
- Serve the fritters warm with the dressing and lemon wedges to squeeze over.