These vibrant fritters are crispy, salty and wonderfully moreish.
We still can’t believe they taste so good!
The star of the show is broccoli, which makes these fritters a great source of vitamins, minerals, fibre and antioxidants.
Broccoli also gives them their gorgeous green colour.
Notes:
A medium broccoli should weigh approximately 400g (14oz).
Don’t forget to save the discarded broccoli stem. You can chop it up into smaller pieces and either refrigerate or freeze it and then add it to your next soup.
Use an extra splash of oil while frying to ensure golden and crispy fritters.
You can always use parsley instead of dill if you prefer.
You can substitute the chickpea flour for plain flour if you’d rather but the texture of the fritters will be much softer.
Did you know:
We’re obsessed with broccoli for lots of reasons!
Broccoli is well-known as a rich source of fibre – which in enough quantities can help support your digestive system.
It also contains plant oestrogen, which studies have shown may help regulate oestrogen levels and balance hormones.
Broccoli is rich in sulphur, which could support your gut health and help fight against infections.
It’s also a good source of glucosinolate compounds, such as sulforaphane and glucoraphanin, which studies have shown can help to fight cancer.
Remove the stem from the broccoli and break up the head into florets (see notes on how to use the stem). Next finely chop the florets or blitz in a food processor until fine.
Add the finely chopped broccoli florets to a large mixing bowl along with the lemon zest, dijon mustard, dill, spring onion, garlic, capers and large pinches of salt and pepper.
Next, in a separate small bowl combine the chickpea flour, plain flour and water. Mix until smooth, then pour this batter over the broccoli mixture and toss until fully combined.
Divide the broccoli mixture into six, then take one piece and squeeze it into the palm of your hand to shape it into a fritter. Transfer the fritter to a plate and repeat until you've shaped six fritters.
Heat a generous glug of oil in a frying pan on a medium heat. Once hot, add 2-3 fritters to the pan and use a spatula to gently push the fritter down so it spreads out a little. Fry for 3-5 minutes on each side or until golden brown.
1 Comment
you can even eat the broccoli stem raw. nomnomnom