Broccoli fritters with green herb sauce
If you remove the egg from this recipe, not only will it still work, but it will also be a perfectly good vegan dish. The green-herb sauce will keep in the fridge for several weeks, and is gorgeous on its own as a dip.
|4 stalks||Coriander, leaves only|
|100 g||Self raising flour|
|½ tsp||Baking powder|
|1 to taste||Salt and freshly ground black pepper|
|1 to drizzle||Vegetable oil|
- Finely cut the broccoli florets into small pieces - the best way is to shave bits from around the stems with a sharp knife. Cut the leek into fine strips and rinse under cold running water to remove grit or sand. Seed the chilli and chop into very fine slices. Combine these ingredients in a bowl. Shred the coriander leaves. Finely chop the garlic and toss through the vegetables. Add the flour and baking soda, then season well with salt and pepper. Beat in the egg and enough cold water to make a smooth batter.
- Heat some oil in a deep frying pan and carefully drop generous tablespoons of mixture into the hot oil. Fry for 3-4 minutes until golden, then flip the fritters and cook until slightly puffed - about 3 minutes. Remove to a serving plate and serve with the sauce.
- To make the sauce, blend all the ingredients, except the oil and seasonings, in a food processor until a smoothish purée forms - scraping the sides of the bowl occasionally. Add the oil in a thin stream, then season carefully with salt and pepper.