Chunky Broccoli Fritters with Simple Salad and Goddess Dressing
Serves: 2
Time: 30 mins
I’m always keen to try new ways to make veggie fritters. These are up there in my favourites list, the broccoli in these fritters makes for an awesome crunchy texture. While the batter doesn’t look like it will hold the broccoli florets together it actually fluffs up and works a treat. Plus, the recipe is gluten and dairy free so you’ll feel full without the heavy feeling that some fritters give.
Leftovers
This mix will provide plenty for leftover. Set some salad aside for lunch before you add the dressing.
What you'll need
3 eggs
1/4 cup of milk ( you can use any kind but tonight we used soy)
1/2 cup of besan flour
1 teaspoon of baking powder
1 teaspoon of cumin powder
1/3 a bunch of coriander
1 large broccoli
1/4 cup of toasted sunflower seeds
1/4 cup approx of coconut oil
1/8 red cabbage
1/2 packet of baby rocket
1 beetroot
1/2 bunch of radishes
2-3 celery stalks
1/4 cup of Greek yoghurt
1 avocado
1 lemon
1 lime
Feeding Four?
You should already have these ingredients, so just add 1 extra egg, 1/4 cup besan flour and half a bunch of broccoli to bulk up the ingredients this will provide plenty for four.
Prep and Cook
Preheat oven to 1 eighty
Make Fritters
In a mixing bowl combine your eggs, milk, flour, baking powder, cumin powder, salt and pepper. Mix together until smooth.
Roughly chop your washed coriander leaves, saving the stalks and add to your mixture.
Cut broccoli into small florets and add to the mix.
Heat a non-stick frypan with 2 tablespoons of coconut oil.
Use a large spoon (or your hands or both) to scoop your mix into the pan and while you do, manipulate the mixture so they hold together.
Cook on each side till lightly golden then transfer to an oven tray topped with an oven rack. (any areas that didn’t connect to the pan will cook in the oven).
Continue cooking in batches until all the mix is finished. Adding more coconut oil to the pan as you need.
Why run under cold water?
There are a couple of reasons why I run things under cold water, with the raddishes it takes out the slightly harsh bitter taste that they can sometimes have. With the beetroot and red cabbage it removes all the excess colour that would leech into the rest of your salad, so if you care about the visuals it's important, if you aren't too worried then leave it juicy
Prep Salad
while you are frying batches of fritters you can start prepping the salad.
Finely slice your radishes and pop into a bowl of running cold water.
Peel and finely slice your beetroot into matchsticks, then drain your radishes and transfer to a colander. Reuse the same bowl to wash your beetroot, run it under cold water. Strain and add to the colander.
Shred the red cabbage and again rinse under cold water, then drain into the colander.
Finely slice celery.
Toast seeds in the oven for 7 minutes until lightly golden.
Combine all the ingredients along with the rocket in the one mixing bowl and set aside.
Make Dressing
Combine yogurt with the avocado, roughly chopped coriander stalks, lemon and lime juice and some salt and pepper. Use a stick blender or food processor attachment to blitz till smooth.
Bake Fritters
Flash your fritters through the oven until cooked - approx 5 minutes.
Plate it pretty
Toss salad ingredients with a pinch of salt and pepper.
Place 3 fritters on your plate, bundle a handful of salad on top and drizzle with avocado dressing.
Enjoy!
Lunch tomorrow
This mix will make approx 10 fritters so there should be 4 fritters leftover.
Don’t mix the dressing through the salad though, just dollop some over the top to avoid the salad going soggy.