BROCCOLI FRITTERS

Makes 18-20 fritters

This will become a family favourite for sure, especially when broccoli is so delicious and nutritious at this time of year.

500g broccoli (about 2 medium heads), base trimmed

100g hard goats cheese (Main Ridge Dairy’s Capony), or use pecorino

4 spring onions, finely chopped

½ cup chopped herbs, use flat-leaf parsley, or dill, or mint leaves, or a mixture of choice

¼ teaspoon sea salt

black pepper

½ cup plain flour

1 teaspoon baking powder

2 large eggs, lightly beaten

1/3 cup olive oil

1 cup Greek natural yoghurt

2 tablespoons Torello Farm pesto (choose from the range)

black garlic and chilli relish (The Black Garlic Company), to serve

Using the largest holes of a box grater, grate the broccoli heads and stem into a large bowl. Then using the box side with small fine holes, grate the cheese over the broccoli. Add the spring onion, chopped herbs, salt and a 5-generous grinding of pepper, then toss together to combine well.

Sift the flour and baking powder over the top of broccoli mixture, then using a wide spoon toss together to combine well. Pour over beaten eggs and stir again to combine well.

Have ready a small bowl of water. Heat the oil in a large heavy based frying pan over a medium-high heat. Dampen hands with the water, take heaped tablespoonfuls (golf-ball size) of broccoli mixture and form into patties (6cm diameter). Cooking in two batches, add patties to the frying pan and cook for 2-3 minutes or until golden brown, then carefully turnover and cook the other side for 2-3 minutes, until golden brown and cooked through. Reduce heat to medium if the fritters are browning too quickly. Transfer to a paper lined plate to drain.

Meanwhile, place the yoghurt in a small serving bowl, then add the pesto and gently stir once or twice to create a swirled effect. Set aside.

Serve hot accompanied with pesto-yoghurt mix or black garlic paste.

Recipe by Fiona Hammond, Aug 2023