This recipe came about as I was in a hurry to fed the kids so I crossed my fingers and bunged everything in a food processor. They worked well. The nuts add a lovely texture. We ate them with this carrot salad, leftover salad and garlic yoghurt from the Turkish dumplings and some grilled haloumi.
I went for a cheese free fritter as I was serving them with haloumi but if you wanted to add some grated cheddar or Parmesan or some crumbled feta, go ahead!
Makes about 16 fritters
400g broccoli - about two small heads
1 clove garlic, finely grated
zest of a lemon
2 T milk of any sort
1/2 cup of almonds (or any nut) chopped - peanut or cashew would also be good
1/2 cup flour - use a GF blend if needed
1 tsp baking powder
1 tsp white miso (optional)
pinch chilli flakes (optional)
2-3 T chopped herbs (optional)
Cut the florets off the broccoli stalk and cut off the end of the stalk and cut off any hard bits. Add into a food processor with the crushed garlic, lemon zest, eggs, milk and any optional extras. Pulse until roughly blended. Add in the flour, baking powder and nuts and a good pinch of salt and pulse to combine.
Heat a pan on a medium heat with oil and cook the fritters until brown on each side. Place on a rack while you cook the others. We ate these with haloumi, avocado, salad and the carrot salad linked above.
No food processor? Grate the broccoli, add the wet ingredients and then fold in the dry.