Broccoli fritters with poached eggs
- Preparation and cooking time
- Total time
- or under
- Easy
- Serves 4
Ingredients
- 2 small shallots, finely diced
- for frying and deep frying groundnut oil
- 1 tsp cumin seeds, lightly crushed
- 1 tsp turmeric
- ½ tsp fenugreek, crushed
- 1 long red chilli, finely chopped
- 200g plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 x 240 g pack or similar long stem broccoli, blanched in boiling water for 30 seconds
- to serve Greek yoghurt
- 4 eggs, poached to serve
- handful of fresh coriander, chopped
Method
- 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.
