About the Recipe
Matt Evers’ choice of broccoli is a great one to showcase how versatile the vegetable is, and using it to make fritters with BBQ sauces pays homage to his Minnesota roots for everyone to enjoy.
- Sunni Patel, PhD
Broccoli is high in fibre to make it gut-friendly, but also glucosinolates – to prevent gut bacterial overgrowth (dysbiosis).
Also packed with Vit B6, C, Folate, K and Potassium.
The BBQ dip allows for some addition of antioxidants with the soya yoghurt as a good prebiotic.
1 head broccoli
1 large onion (diced)
6 tbsp chickpea flour
½ tsp paprika
2 tbsp nutritional yeast
50g vegan cheddar cheese
3 stalks coriander (finely cut)
1 ripe avocado
100-130ml oat milk
130g tomato ketchup
3 tbsp apple cider vinegar
1 tbsp coconut/brown sugar
1 tbsp vegan Worcestershire sauce
1 tbsp yellow mustard
½ tsp pepper
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp chilli powder
100g soya yoghurt
Firstly make the BBQ sauce, by adding all the BBQ dip ingredients (except the soya yoghurt) to a pan and simmer on a low heat for 15 minutes until reduced to a sauce like consistency.
Meanwhile, blitz the broccoli florets and stalk in a food processor until fine.
In a bowl, mix the processed broccoli, onion, chickpea flour, paprika, nutritional yeast and cheese until well mixed (note that the broccoli will release some natural liquid).
To the mix add the coriander and mash in the avocado before adding milk little by little until you get a dropping consistency.
Pan fry the fritters (2 tbsp of mixture evenly spread out) in a non-stick pan lightly coated with oil.
Mix 2 tbsp of the BBQ sauce with the soya yohurt and use a dip for the fritters.
Reserve the BBQ dip for other dishes in the refrigerator for 4-5 days.