Broccoli Fritters with a caper fresh salad
I don't know about you, but my goal for this lockdown is not to gain any weight! So trying my best to choose healthy recipes and options... with the few cheeky comfort foods :P
Makes about 12 fritters
100g plain flour
2 medium eggs
60g ground almonds
1tsp dijon mustard
1tsp chili flakes
1tsp garlic flakes
2 tbsp apple cider vinegar
3 tbsp olive oil
12 cherry tomatos, halved
2 tbsp capers
half a cucumber, cut into small cubes
rocket, basil, kale (whichever leaf you like)
For Broccoli fritters...
Bring a medium-sized pot of salted water to a boil. Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes. Drain the broccoli well and transfer them to a cutting board. Using a large, sharp knife, cut them into very small pieces.
In a medium-sized bowl, combine the chopped broccoli, eggs, flours, mustard, chilli and garlic. Season with salt and pepper to taste. Stir until well combined.
Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil). Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.
Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. (*See recipe note below for baking instructions).
Serve warm, squeeze of lemon juice and a little yogurt or sour cream
Notes If you wish to bake these broccoli fritters instead, follow steps 1-3. Once you have arranged the fritters on the hot, oven-safe skillet, place them in the preheated to 200⁰C oven, and bake for 10-13 minutes.
As simple as throwing all ingredients together in a bowl. season and serve!
From my Kitchen to yours! Hope you enjoy!!!