Ingredients

The following ingredients have 6 Servings
  • 3 cups broccoli florets and stem (, roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli))
  • 2 tbsp oil ((vegetable, olive oil, canola))
  • 1 garlic clove (, minced)
  • 1/2 cup plain flour
  • 1/4 cup grated parmesan
  • 1 egg
  • 2 tbsp milk ((low fat or full fat))
  • 1/2 tsp salt
  • Black pepper
  • 1/4 cup plain yoghurt
  • 2 tsp lemon juice
  • Salt and pepper

Instruction

  • Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.
  • Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.
  • Combine the Yoghurt Sauce ingredients and mix well.
  • Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
  • Add the broccoli and mix to evenly disperse throughout the Batter.
  • Heat 1 tbsp of oil in a fry pan over medium heat.
  • Scoop 1/4 cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness. Cook 3 fritters at a time.
  • Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.
  • Serve with the Yoghurt Sauce and extra lemon wedges, if desired.