Broccoli Fritters
This recipe is so versatile that you can really play around with the ingredients
Makes enough for: 6 fritters
Ingredients
for the rice
- 75 mls water
- 35 g black rice
- 0.625 mls fine salt
for the fritters
- 120 g broccoli florets
- 30 mls water
- 5 mls olive oil
- 4 spring onions, thinly sliced
- 1 clove garlic, peeled and thinly sliced
- 90 g cooked rice
- 70 g cheddar cheese, grated
- 10 g panko breadcrumbs
- 5 mls dried Italian herbs
- 1 egg, lightly beaten
- salt and freshly ground black pepper to season
- cooking spray
Method
for the rice
- Place the water, rice and salt into a lidded saucepan and place onto the stove
- Bring to a boil over a high temperature, and once boiling rapidly, turn off the heat, place the lid on the pan and leave to steam until cooked
for the fritters
- Preheat the oven to 220° Celsius
- Place the broccoli into a microwave proof dish, add the water and microwave for 5 minutes on high
- Remove from the microwave, drain off any water, and chop finely
- Place the oil into a small frying pan, and heat over a medium temperature
- Once hot, add the spring onions and cook until soft
- Add the garlic, cook until fragrant then remove from the heat
- Place the broccoli, spring onion mixture, rice, cheese and breadcrumbs into a mixing bowl
- Add the herbs and the egg, and season generously
- Mix to combine then use an ice cream scoop to divide the batter into a 6 hole muffin tray that has been sprayed with cooking spray
- Press the mixture into the muffin tray and flatten as best as you can
- Place into the oven and bake for 30 minutes
- Remove from the oven, remove the fritters from the muffin tin, and serve straight away