11
Broccoli Fritters
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Serves:
2 Servings
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.
Ingredients
Fritters:
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
BBQ dip:
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
130ml water
100g soya yoghurt
Preparation
Step 1
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.
Step 2
Meanwhile, blitz the broccoli florets and stalk in a food processor until fine.
Step 3
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).
Step 4
To the mix add the coriander and mash in the avocado before adding milk little by little until you get a dropping consistency.
Step 5
Pan fry the fritters (2 tbsp of mixture evenly spread out) in a non-stick pan lightly coated with oil.
Step 6
Mix 2 tbsp of the BBQ sauce with the soya yohurt and use a dip for the fritters.
Step 7
Reserve the BBQ dip for other dishes in the refrigerator for 4-5 days.