GREEN PEA AND BROCOLI FRITTERS

Green peas and broccoli are bound together in these delicious Nordicstyle falafels. The yoghurt sauce is enhanced with horseradish and dill – the Nordic equivalent of chilli and garlic. Serve as appetisers or part of a larger smorgasbord

INGREDIENTS

For the dip: 200ml Greek yoghurt • 2 tbsp finely chopped dill • 1 garlic clove, minced • 1 tbsp extra virgin olive oil

• 1 tsp horseradish paste • ½ tsp honey or agave syrup • ½ tsp lemon juice • salt and freshly ground

black pepper, to taste

For the fritters: 200g broccoli, chopped • 100g Parmesan, grated • 200g fresh or frozen peas • 1 medium organic egg, lightly beaten • 70g

panko breadcrumbs (optional) • ½ tsp salt • ¼ tsp freshly ground

black pepper • 1 tbsp

vegetable oil

METHOD

1. Combine all the dip ingredients in a bowl, then cover and refrigerate until ready to serve. It can be made a day or two in advance and kept in the fridge, if you like. 2. Preheat the oven to 110°C and line a tray with greaseproof paper. Add all the fritter ingredients except the oil to a food processor and blend, then season.

3. Add the oil to a frying pan and heat on a medium flame. Split the fritter mix into 12 patties (1 tbsp per ball) and fry them in batches for 4 or 5 mins each, turning (carefully) to fry on both sides. Transfer each fritter to the lined tray and keep hot in the oven while you finish the rest. Serve with the dill and horseradish cream. Great for dunking.