CHARRED BROCCOLI & SPINACH FRITTERS WITH GREEN GODDESS DRESSING
Roasted broccoli forms the base for these vegetarian green fritters with a classic comeback sauce. You can make the vegetable mixture ahead of time, but add the beaten egg just before frying. Serve on a platter as a passed hors d’oeuvre or plated as an appetizer.
FRITTERS
8 oz (225 g) broccoli florets and peeled stems 1 tbsp (15 mL) olive oil
Salt
4 oz (115 g) bunch spinach with stems, well washed
2 large eggs
1 cup (250 mL) finely grated sharp white cheddar cheese
3/4 cup (175 g) fresh bread crumbs
1/2 cup (125 mL) chopped green onion
2 tsp (10 mL) chopped garlic
Salt and pepper
Vegetable oil for frying
GREEN GODDESS DRESSING
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) Italian parsley leaves 1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) chopped garlic
1/2 tsp (2 mL) chopped anchovy
Sunflower sprouts for garnish
1 Preheat oven to 450°F (230°C).
2 Toss broccoli florets with olive oil and salt and lay on a baking sheet. Roast for 18 minutes or until tender and lightly browned. Let cool slightly then coarsely chop. Set aside.
3 Heat a large frying pan on medium-low. Working with a handful at a time, add spinach to pan and cook until fully wilted. Let cool then squeeze out as much liquid as possible. Coarsely chop.
4 Whisk eggs with cheddar, bread crumbs, onions and garlic. Add broccoli and spinach and stir until combined. Season with salt and pepper.
5 Heat vegetable oil in a frying pan over medium-high. Gather about a 1/4 cup (60 mL) scoop of mixture in your hand and form into a flattened round. Fry for about 3 minutes, turning once, or until golden and cooked through. Drain on paper towels and keep warm.
6 Combine mayonnaise, parsley, lemon juice, garlic and anchovy in a mini food processor and process until you have a uniform green sauce. Season with salt.
7 Top fritters with a smear of green goddess dressing and sprouts.
Makes about 12 fritters
WHAT TO SERVE
The magic of sparkling wine lies in its ability to freshen the palate alongside salty or rich foods. Fresh acidity and fine bubbles deftly handle cheesy egg dishes.
Tawse Spark Sparkling Riesling VQA VINTAGES 370361, $20.95