Broccoli fritters with poached eggs
- Preparation and cooking time
- Total time
- or under
- Easy
- Serves 4
Skip to ingredients
- 2 small shallotsfinely diced
- for frying and deep frying groundnut oil
- 1 tsp cumin seedslightly crushed
- 1 tsp turmeric
- ½ tsp fenugreekcrushed
- 1 long red chillifinely chopped
- 200g plain flourplus extra for dusting
- 1 tsp baking powder
- 1 x 240 g pack or similar long stem broccoliblanched in boiling water for 30 seconds
- to serve Greek yoghurt
- 4 eggspoached to serve
- handful of fresh corianderchopped
Nutrition: per serving
- kcal311
- fat14.4g
- carbs37.8g
- fibre4.2g
- protein7.8g
- salt0.6g
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.
