Broccoli and coconut fritters
makes 12
Who would guess the broccoli we have been steaming through the winter months can become a tasty fritter with just a few other ingredients?
These are delicious served as a snack or as a main meal with grilled haloumi and a wholesome salad.
Fritters
| 1 head | Broccoli, cooked and cooled (Main) |
| 1 clove | Garlic, crushed |
| 3 | Eggs |
| ¼ cup | Coconut flour |
| 1 | Lemon, zested |
| ½ cup | Parmesan cheese |
| ¼ cup | Chopped parsley |
| 1 dash | Oil, for cooking |
To serve
| ½ cup | Natural yoghurt |
| 2 Tbsp | Lemon juice |
| 1 serving | Lemon wedge |
Directions
- Place broccoli, garlic, salt, pepper, eggs, flour, lemon, parmesan and parsley in a food processor and whizz until well combined. Shape the mixture into 3cm patties and refrigerate until ready to cook.
- Shallow-fry fritters in oil, a few at a time, until lightly browned.
- Combine the yoghurt and lemon juice in a small bowl.
- Serve the fritters warm with the dressing and lemon wedges to squeeze over.