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
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
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.
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.