Broccoli Fritters

20140803-080614-29174016.jpgFritters are such a useful recipe, an easy, tasty and filling meal that can be whipped up in seconds. You may have come across my egg and dairy-free sweetcorn fritter recipe, indeed it is still the recipe or post of mine that attracts the most interest worldwide.

But since my girls eat rather a lot of sweetcorn anyway (they seem to love those sweet little yellow kernels) I thought how about a change? We also seem to consume shed loads of broccoli, and since there was already some sitting in the fridge, it’s what I went with. I didn’t add chilli as my girls only like minimal spice, but if you’re a heat fan, a good dose of finely chopped red chilli would be a wonderful addition.

The key to these little tasty green beauties is to pack them full to overflowing with broccoli – definitely more broccoli than fritter, so you get that wonderful colour and goodness.

Broccoli Fritters (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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Makes about 8-10

  • 1/2 head of broccoli, cooked to taste and fairly finely chopped (about 1 cup once chopped)
  • 80g plain flour
  • a pinch of salt
  • 1 tbsp baking powder
  • 105ml water (7 tbsps)
  • 1 red chilli, finely chopped (optional)

 

 

– Sift the dry ingredients into a bowl, stir in the water to make a smooth but thick paste

– Stir in the chopped broccoli and chilli (if using)

– Fry spoonfuls in hot sunflower oil, until golden on both sides.

– Serve whilst piping hot!

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Broccoli Soup

Yet another soup from Lucy’s friendly Foods! I promise I’ll stop posting soup recipes soon. Well, just as soon as spring arrives.

Maybe broccoli soup doesn’t sound very exciting to most people, but it does to me! So simple – but packed full of healthy flavour – a great way to get a dose of green goodness. And it’s a vegetable that children seem to love, although mine can eye a green soup with suspicion.

A few chives on top, a drizzle of olive oil, black pepper, a hunk of my rosemary focaccia and it’s another simple, winning lunch.

Broccoli Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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serves 4

  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 1 large head of broccoli, broken into florets
  • 1 potato
  • 1/2 tsp salt, or more according to taste
  • 700ml vegetable stock

– Saute the onion in the oil until softened but not brown

– Add the broccoli and potato and tir.

– Pour in the stock. Place on a lid and simmer for 15-20 minutes, until the vegetables are cooked through.

– Liquidize or blitz until smooth.

– Add the salt and taste. Adjust the seasoning.

– Serve garnished with chopped chives, a drizzle of extra virgin olive oil and some black pepper.

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