• Rose

Broccolini and Harissa Fritters

This is a Donna Hay recipe. I didn't change much besides the seasoning but look forward to trying it with harissa next. I cut the recipe in half which made 3 fritters, they were very filling. I was a little skeptical as the mixture looks a little odd but once they go in the frying pan and get flipped they actually look great!! Hope you enjoy. I served them with basil pesto.



ABOUT 400G BROCCOLINI

¼ CUP (50G) WHITE CHIA SEEDS - I used black chia seeds

4 EGGS

2 TEASPOONS HARISSA PASTE - I used Cajun but will try Harissa next

⅔ CUP (50G) FINELY GRATED PARMESAN

1 CUP CORIANDER LEAVES AND STEMS, FINELY CHOPPED

1 TEASPOON SEA SALT FLAKES

CRACKED BLACK PEPPER

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

Makes 8 fritters



 
  1. Cut 1 bunch of the broccolini in half. Slice the tops in half lengthways and set aside. Finely chop the remaining broccolini and place in a large bowl. Add the chia seeds, eggs, harissa, parmesan, coriander, salt and pepper and mix to combine. Set aside for 20 minutes to thicken.

  2. Heat half of the oil in a large non-stick frying pan over medium heat. Working in batches, add ¼ cups of the mixture to the pan and top with the reserved broccolini tops, cut-side up. Cook for 3 minutes, turn and cook for a further 2–3 minutes or until golden and cooked through, adding the remaining oil as necessary. Sprinkle with salt and pepper and serve with watercress, rocket or spinach.


 



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