Parmesan Garlic Broccoli Fritters

• Vegetarian

• Produce

  • 3 cups Broccoli florets, stem
  • 1 Garlic clove

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Black pepper
  • 1/2 cup Plain flour
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 2 tbsp Milk, low fat or full fat
  • 1/4 cup Parmesan, grated
  • 1/4 cup Yoghurt, plain

Found on recipetineats.com

Description

Ingredients

• 3 cups broccoli florets and stem, roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
• 2 tbsp oil (vegetable, olive oil, canola)
• 1 garlic clove, minced
• ½ cup plain flour
• ¼ cup grated parmesan
• 1 egg
• 2 tbsp milk (low fat or full fat)
• ½ tsp salt
• Black pepper
• ¼ cup plain yoghurt
• 2 tsp lemon juice
• Salt and pepper

Directions

• Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.
• Use a potato masher to roughy squish the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.
• Combine the Yoghurt Sauce ingredients and mix well.
• Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
• Add the broccoli and mix to evenly disperse throughout the Batter.
• Heat 1 tbsp of oil in a fry pan over medium heat.
• Scoop ¼ cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3 thickness. Cook 3 fritters at a time.
• Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.
• Serve with the Yoghurt Sauce and extra lemon wedges, if desired.