Broccoli and cauliflower fritters
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.