Flourless broccoli fritters
Makes 8 fritters Preparation time 15 minutes Cooking time 10 minutes
These healthy cheesy fritters make for a delicious tapa when served with the green sauce. If children are joining you, serve the fritters with a cheese or sweet-chilli sauce. You could also season them with chopped chilli, cumin or paprika.
You need
• 1 head of broccoli (or cauliflower) • 2 eggs • 2 tablespoons (30ml) milk • ½ cup (125ml) almond or coconut flour
(or ordinary cake flour) • 1 tablespoon (15ml) cornflour or
psyllium husks • ½ cup (125ml) grated Parmesan cheese • ½ teaspoon (2,5ml) salt • black pepper to taste • oil or butter for frying
FOR THE GREEN SAUCE • 3 tablespoons (45ml) chopped parsley • 3 tablespoons (45ml) chopped basil leaves • 2 tablespoons (30ml) capers • grated zest and juice of 1 lemon • 2 anchovy fillets (optional) • ¼ cup (60ml) olive oil
This is how
Make the sauce Combine all the ingredients and pulse them quickly once or twice with a stick blender to form a coarse, thick sauce. Make the fritters Break the broccoli, stems and all, into florets. Slice the large florets in half so that most pieces are of a similar thickness (3cm-4cm) – don’t chop them too finely. Steam the broccoli to prevent it from absorbing water, or cook it in the microwave without water for 2-3 minutes. It’s ready as soon as it turns grass green and is done but still very firm. ( The mixture holds the broccoli pieces together, which is why the broccoli should not be overcooked.)
Use a fork to combine the eggs and milk in a large dish, then stir in the flour, cornflour and cheese. Season the mixture with salt and black pepper, and stir in the broccoli.
Heat 2 tablespoons of oil in a pan until medium hot. Use a tablespoon to pour approximately 2 tablespoons of the broccoli mixture into the pan to form a fritter, which should be the size of a flapjack – approximately 7cm in diameter. Repeat the process but take care not to fry too many fritters at once – a maximum of 3 will be enough. When they turn golden brown underneath and are firm enough, carefully turn them over to fry the other side until they’re firm.
Serve with the green sauce, either as a starter or with a large bowl of salad as a light lunch. >