Broccoli Fritters
INGREDIENTS:
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500g broccoli Â
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1 brown onion Â
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¼ cup pepitas (as an added crunch topper)
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70g spring onion ( 4 sprigs )Â
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15g garlic ( 3 cloves )Â
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150g chopped kale Â
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1 packet cooked baby beetroots Â
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2 eggsÂ
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100g almond meal 1 cupÂ
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¼ cup flour or coconut flour Â
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1 lemon Â
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1 cup Greek yoghurt Â
Â
METHOD:
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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.Â
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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.
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In a frying pan, drizzle olive oil and very gently sear the patties for approx. 2 min on each side until golden brown. Â
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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.Â
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Pick the watercress and serve the patties with yoghurt, beetroot relish and lemon wedges. Sprinkle over pepitas.
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N.B: The patties can be cooked in a preheated oven at 220â—¦C for 10min.Â
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Enjoy!