3825

Broccoli fritters, cumin, poached egg and yoghurt

  • serves 4

A mix of Turkish breakfast and an Indian snack, our recipe for broccoli fritters can be as spicy as you like. Dip the fritters into a poached egg for posh soldiers.

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Ingredients

  • shallots 2 small, finely diced
  • groundnut oil for frying and deep frying
  • cumin seeds 1 tsp, lightly crushed
  • turmeric 1 tsp
  • fenugreek ½ tsp, crushed
  • long red chilli 1, finely chopped
  • plain flour 200g, plus extra for dusting
  • baking powder 1 tsp
  • long stem broccoli 1 x 240 g pack or similar, blanched in boiling water for 30 seconds
  • Greek yoghurt to serve
  • eggs 4, poached to serve
  • coriander handful of fresh, chopped

Method

  • Step 1

    Step 1

    Fry the shallots in 2 tbsp oil until soft. Add the spices and fry until fragrant then add the chilli and leave to one side to cool slightly.

  • Step 2

    Sieve the flour with a good pinch of salt and the baking powder. Gradually whisk in about 250ml water to make a thick batter. Add the shallot mix and mix everything together.

  • Step 3

    Fill a pan no more than 1/3 full with oil and heat until a cube of bread browns in 30 seconds. Dust the broccoli with flour and coat in the batter. Drop each one into the oil, cooking a few at a time. Cook for a few minutes until light golden brown. Remove with a slotted spoon, drain on paper towels.

  • Step 4

    Serve topped with a poached egg and some coriander and a good spoonful of greek yoghurt on the side.

Nutritional Information

  • Kcals 311
  • Carbs 37.8g
  • Protein 7.8g
  • Fat 14.4g
  • Salt 0.6g
  • Fibre 4.2g
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