These fritters are cheap to make, carbohydrate and gluten free and, best of all, delicious! They can be served for breakfast, lunch or dinner and are a great way to use up the whole of the broccoli head, without wasting the stalk.
A side salad enhances the taste of the broccoli. I've suggested a base of tomato, feta and lemon with optional extras. The creaminess of the feta works beautifully with these fritters.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2-3 servings (depending on how hungry you are)
Ingredients 2 heads of broccoli
1 tsp curry powder
1 tsp turmeric
Oil for frying
Juice of half a lemon
Optional extras: artichokes, olives, shallots, capers
Wash the broccoli, then cut off the ends of the stalks. Roughly chop the whole heads into small pieces.
Steam the broccoli until the pieces are mushy. If you don't have a steamer, you can improvise like us and place a metal colander over a pot of boiling water and cover with a lid.
Place the broccoli in a food processor and blend until you achieve your desired consistency. Both a fine paste and a chunky mixture are nice in the fritters. Place in a large bowl.
Crack the eggs into a separate bowl and whisk. Add the eggs, curry powder and turmeric to the broccoli and stir through. Season to taste with salt and pepper.
To make the salad, roughly chop the feta, tomato, herbs and extras. Place in a bowl, pour over the lemon juice and mix.
Heat some oil in a frypan over medium to high heat. Using a large spoon, place a large dollop of the broccoli mixture in the frypan and flatten to approximately a 1cm thickness. Cook each side for 3-4 minutes, or until brown.