broc­coli & pea frit­ters

serves 4| prep & cook­ing 25 mins - - COOK IT NOW -

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.

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