broccoli & pea fritters
serves 4| prep & cooking 25 mins
200g broccoli florets 2 garlic cloves, peeled 3 green shallots, chopped 12 ⁄ cup fresh mint leaves 150g (1 cup) frozen peas, thawed 400g can chickpeas, rinsed, drained 2 tbs gluten-free cornflour 2 eggs 11 ⁄ 2 tbs olive oil 60g baby spinach 2 Lebanese cucumbers, peeled into ribbons 1 avocado, cut into wedges 250g tub cottage cheese Lemon halves, to serve
1 Place the broccoli, garlic, shallot and mint in a food processor. Process until finely chopped. Add peas and chickpeas. Pulse until coarsely mashed. Transfer the mixture to a bowl. Add the cornflour and eggs. Season well. Use a spoon to stir until just combined. 2 Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add 1 ⁄ 4- cupfuls of batter and cook for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and batter. 3 Serve the fritters with the spinach, cucumber, avocado, cottage cheese and lemon halves.
PER SERVE • 20g protein • 21g fat (5g saturated fat) • 18g carb • 12g dietary fibre • 373 Cals (1560kj)
These fritters freeze well. Wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave until just warm. They’re perfect for school or work lunches.