GF Broccoli & cheddar fritters w/ mint & garlic yogurt

GF Broccoli & cheddar fritters w/ mint & garlic yogurt

All I'm going to say about these tasty fritters is that my (pretty darn fussy) daughter came home from daycare and these were piled on a plate on the bench, fresh from the pan. She asked to try one and then proceeded to devour 3 in a matter of minutes and pronounce them delicious. They have broccoli in them!! She normally spots a speck of green from a mile away and doesn't want a bar of it. These totally passed her taste test and she even asked to have some in her lunchbox the next day (where they got eaten again!). I was thrilled. All moments of food bravery are really celebrated around here.

I've been loving them as a grab n go snack when I'm running errands or alongside a bowl of soup - usually of the spicy pumpkin / sweet potato variety.

They are a piece of cake to make, are gluten and nut free and deserve a spot in your cooking plans this week. 

I've been writing some recipes for Mainland recently - it's been really fun (and delicious). This is the first in a series of tasty concoctions that I'll be sharing. Enjoy! Kelly xox

Broccoli and Cheddar Fritters w/ Garlic & Mint Yoghurt

Makes 14 – 16 fritters

 1 medium head broccoli – cut into florets

3 free-range eggs

½ cup milk

1 large garlic clove – finely diced

1 teaspoon ground cumin

½ cup tapioca flour (if using regular wheat flour or All-purpose GF flour you may need to increase to 3/4 cup to get the correct binding properties)

2 cups grated Mainland Cheddar Cheese 

Sea salt and cracked black pepper

Olive oil for frying fritters

Garlic & mint yoghurt

1 cup full-fat Greek yoghurt

1 large garlic clove – finely diced

Handful fresh mint leaves- roughly chopped

Zest of 1 lime

To serve: additional fresh mint leaves, lime wedges

Combine all the yoghurt sauce ingredients in a bowl and mix well. Season generously with sea salt and cracked black pepper. Store in the fridge until ready to use.

Steam broccoli florets until tender. Set aside for 10 minutes to cool. Lay out on a chopping board and roughly dice.

Whisk together the eggs, milk, garlic, cumin, tapioca flour and grated cheese. Season well. Stir through broccoli.

Heat a glug of olive oil in a sauté pan over a medium heat. Cook heaped tablespoons of fritter mixture (you should be able to fit 4 at a time in the pan). Spread the broccoli pieces out a little over the surface of the fritter before flipping. You can also tidy up any stray tendrils of batter with the spatula or back of a spoon. Cook for 3 minutes on both sides until golden brown.

Repeat until all the batter is used.

Serve the fritters with the yoghurt dip on the side. Garnish with fresh mint leaves and lime wedges.

Leftover fritters can be stored in the fridge for up to 3 days.