Easy Eats: Spiced Broccoli and Cottage Cheese Fritters
There's a whole head of broccoli hidden in these fritters. Don't tell the kids!
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
Caption:Spiced broccoli and cottage cheese fritters.Photo credit:Kelly Gibney
Not only are these fritters packed with broccoli, they also contain a tub of cottage cheese for a big protein boost. Any leftovers are brilliant for lunchboxes or with a poached egg on top for breakfast.
Ingredients
- 1 medium-large head broccoli
- 3 eggs
- 250g cottage cheese
- 1 cup grated cheese (tasty, edam or mild will all work)
- ¾ cup plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 ½ tsp garlic powder
- ½ tsp salt
- Oil, for frying
- ¾ cup plain yoghurt, for the yoghurt sauce
- ½ tsp garlic powder, for the yoghurt sauce
- Handful fresh coriander, for the yoghurt sauce
- Salt and cracked black pepper to taste, for the yoghurt sauce
- Lemon wedges, to serve
Instructions
- Cut the broccoli into florets and steam until just tender. Leave in a colander or on a clean tea towel for five minutes to cool and lose excess moisture. Roughly dice the broccoli (you should end up with 3 cups of chopped broccoli).
- Mix the eggs, cottage cheese and grated cheese until well combined. Add the flour, baking powder, cumin, turmeric, garlic powder and salt. The batter will be quite stiff. Lastly, mix through the chopped broccoli.
- Heat a generous glug of oil in a sauté pan over a medium heat. Add heaped tablespoons of fritter mixture to the pan (you should be able to fit 4 at a time in the pan). Use the back of the spoon to flatten each fritter until around 1.5cm thick.
- Cook for a minute or two on each side, until golden brown.
- Mix together all the ingredients for the yoghurt sauce.
- Serve fritters fresh from the pan with the yoghurt sauce and lemon wedges alongside.
