Broccoli fritters

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1125
brocolli fritters

Makes 12


1 small head of broccoli, finely chopped
2 carrots, grated
3 spring onions, finely chopped
2 garlic cloves, crushed
80g plain flour
50g breadcrumbs
½ tsp ground cumin
½ tsp turmeric
Pinch of cayenne pepper
1 tsp salt
¾ tsp black pepper
1 tbsp lemon juice
120ml water
Vegetable oil, for cooking
Flaky sea salt


  1. In a bowl, combine the broccoli, carrots, spring onions and garlic and stir well.
  2. Add the flour, breadcrumbs, cumin, turmeric, cayenne pepper, salt and black pepper. Stir to combine well.
  3. Stir in the lemon juice and water. Test the consistency of the mixture by pressing some together in your hands — it should hold together. If it’s too crumbly, add a splash of water. If it’s too wet, add a little extra flour.
  4. Divide the mixture into 12 equal oprtions and shape into small patties around 4-5cm in diameter.
  5. Pour vegetable oil into a large pan to a depth of ¼cm and heat over a medium heat until shimmering.
  6. Working in batches to avoid crowding the pan, cook the fritters for 3-4 minutes per side until deep golden-brown and crisp, adding a little extra oil after each batch if needed. Transfer the cooked fritters to a plate lined with kitchen paper.
  7. Scatter with a little flaky sea salt and serve with your favourite dipping sauce.

Per fritter 103kcals, 5.1g fat (0.4g saturated), 11.8g carbs (1.4g sugars), 2.3g protein, 1.6g fibre, 0.243g sodium