Broc­coli and cau­li­flower frit­ters

Isis Town and Country - - Life Easy Eating -

THESE are a fan­tas­tic veg­e­tar­ian frit­ter that you can use just about any veg­etable in. I have also made these with sautéed chopped mush­rooms and they taste de­li­cious. They make a great ad­di­tion to a light din­ner, as a starter to have with drinks, and ideal for kids for the school lunches as you can mask the veg­eta­bles that they may not like. Adapt the in­gre­di­ents to suit your taste buds and make your own fan­tas­tic com­bi­na­tions. You could also spray these with olive oil and bake them in an oven of 180c for about 15 min­utes un­til golden. Makes 20 -25


250g broc­coli, cut into flo­rets (about 1 small head) 230g cau­li­flower, cut into flo­rets (about ½ a cau­li­flower) 2 tbs Gourmet Gar­den Pars­ley or ½ cup chopped pars­ley 1 tsp Gourmet Gar­den gar­lic ¾ cup grated Parmesan 2 eggs 3/4 cup bread­crumbs 80g cream cheese Salt and pep­per Ex­tra bread crumbs About ½ cup light olive oil or veg­etable oil for fry­ing


Cook the broc­coli and the cau­li­flower in boil­ing water un­til ten­der and al­most break­ing apart. Drain and rinse with cold water al­low­ing the veg­eta­bles to drain com­pletely be­fore us­ing. In a food pro­ces­sor, pulse the veg­eta­bles un­til just com­bined but not puree; you can also do this with a potato masher. Place the com­bined veg­eta­bles into a bowl and add in the chopped pars­ley, minced gar­lic, grated cheese, eggs, bread­crumbs and cream cheese. Sea­son well with salt and pep­per and with your hands com­bine the mix un­til it sticks to­gether. Taste the mix and ad­just the sea­son­ing. Cover with plas­tic wrap and sit the mix­ture in the fridge for at least an hour, you will find that the mix­ture will harden slightly and the frit­ters will be eas­ier to man­age and fry if they are a lit­tle firm. Place the ex­tra bread crumbs into a bowl and take a spoon­ful of the mix­ture, roll it in the bread­crumbs and then into a small ball, flat­ten­ing it slightly with your fin­gers. When you are ready to cook them, heat a large fry pan with oil and fry the frit­ters on all sides un­til golden about 1-2 min­utes. Drain on pa­per towel and serve hot or room tem­per­a­ture with a squeeze of lemon and with salad.

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