Baked Broccoli Fritters and Spicy Avocado Dip

In my previous life I never would have dreamed of serving up broccoli fritters for myself never mind the whole family, but just look at me now!! Admittedly this is a little bit of a fiddly dish – made all the more difficult if you have a 1 yr old attached to your leg and a 3 yr old wheely bugging around you.  BUT it is worth it – we all enjoyed tucking into these for dinner alongside some fish and we had the leftovers the next day for lunch.  It would also be a great addition to a buffet (do people still ‘buffet’??  Anyway, you know what I mean).

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Baked Broccoli Fritters and Spicy Avocado Dip

From 'The Art of Eating Well' by Jasmine and Melissa Helmsley

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Courses

Lunch, Main

Prep Time

20 minutes

Cook Time

25 minutes

Servings

People MetricUS Imperial

Ingredients

• 2 large broccoli stalks and heads (about 900g)
• 2 large spring onions finely sliced, or 1 small onion
• 3 Garlic cloves diced
• 1 tsp lemon zest
• 100 g or more of ground almonds
• 80 g parmesan grated
• large handful of chopped fresh coriander parsley, dill or basil
• 1/4 tsp sea salt
• black pepper
• 1 tsp ground cumin chilli or smoked paprika (optional)
• 1-2 eggs
• Coconut oil or ghee To grease your trays
• For the avocado dip:
• 2 large avocados
• 4 tbsp lime or lemon juice
• 4 tbsp extra virgin olive oil
• 4 tbsp full fat probiotic natural yoghurt I use goats
• 2 spring onions handful of chives or 1 small onion, finely diced
• 2 Garlic cloves diced
• 1/2 tsp or more of cayenne pepper minced red chilli or jalapeno peppers to taste (optional)
• sea salt and black pepper

Courses Lunch, Main Prep Time 20 minutes Cook Time 25 minutes Servings People MetricUS Imperial Ingredients 2 large broccoli stalks and heads (about 900g) 2 large spring onions finely sliced, or 1 small onion 3 Garlic cloves diced 1 tsp lemon zest 100 g or more of ground almonds 80 g parmesan grated large handful of chopped fresh coriander parsley, dill or basil 1/4 tsp sea salt black pepper 1 tsp ground cumin chilli or smoked paprika (optional) 1-2 eggs Coconut oil or ghee To grease your trays For the avocado dip: 2 large avocados 4 tbsp lime or lemon juice 4 tbsp extra virgin olive oil 4 tbsp full fat probiotic natural yoghurt I use goats 2 spring onions handful of chives or 1 small onion, finely diced 2 Garlic cloves diced 1/2 tsp or more of cayenne pepper minced red chilli or jalapeno peppers to taste (optional) sea salt and black pepper

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Instructions

1. Preheat oven to 170oC.
2. Grate the whole broccoli and combine it in a large bowl with the rest of the fritter ingredients (except the egg).
3. Mix in one beaten egg with your hands or wooden spoon.
4. If the mixture is too wet add more almond, if it is too dry add another beaten egg a little at a time.
5. Once you're happy, shape the mixture into patties of about 4cm diameter (I like to use a cookie cutter), place on baking trays and bake for 20-25 mins until firm and brown.
6. To make the dip, blend all of the ingredients with 2 tbsp water until smooth.

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