Like most fried things, these fritters are a hit with kids making them a great way to introduce an iron and vitamin filled dish to the little ones.

Prep time: 20mins  

Cooking time: 15mins  

Serves 4 

Ingredients

• 500g broccoli  

• 1 brown onion  

• ¼ cup pepitas (sunflower seeds)

• 70g spring onion ( 4 sprigs ) 

• 15g garlic ( 3 cloves ) 

• 150g chopped kale  

• 1 packet cooked baby beetroots  

• 2 eggs 

• 100g almond meal 1 cup 

• ¼ cup flour or coconut flour  

• 1 lemon  

• 1 cup Greek yoghurt  

Method

1. Finely chop the spring onion, crush or finely chop the garlic, finely chop the onion. In a medium sized pot on high heat, drizzle olive oil and add the garlic, spring onion and onions, cook for 3 min until golden brown and soft. Set aside. 

2. Cut the broccoli into florets and place it in a food processor together with the zest of half a lemon, kale, egg, flour, almond meal, salt and pepper,  and the onion and garlic mixture. Pulse until well combined, make a patty of approx. 70g.

3. In a frying pan, drizzle olive oil and very gently sear the patties for approx. 2 min on each side until golden brown.  

4. Drain the beetroot and place in a food processor together with 1 Tbsp of caramelized balsamic, salt, pepper and a squeeze of lemon juice, set aside. 

5. Pick the watercress and serve the patties with yoghurt, beetroot relish and lemon wedges. Sprinkle over pepitas.

Cook's Note:

You can make these fritters ahead of time, store them in the fridge and then reheat in a 220°C oven for 15 minutes, making them ideal for an after school snack or for dinner on a busy night.