Ah, luck of the Irish! These little green beauties are no ordinary broccoli fritters - they're packed full of goodness and ready to rock your St. Patrick's Day celebrations! Bursting with savoury deliciousness, these crispy fritters are a perfect way to sneak some veggies into your festive feast. So whether you're Irish by birth or just Irish by spirit, let these shamrock broccoli fritters be your lucky charm this St. Paddy's Day!
Heat a large pot of water on a high temperature.
Remove the cores from the tomatoes and place in the boiling water. When the skin starts to come off remove the tomatoes from the water and place into a bowl of iced water. Once cooled, remove the skin.
Dice the tomatoes and onion and place with all other chutney ingredients in a saucepan over a medium-low heat.
Cook uncovered, stirring frequently for approximately 30 minutes or until mixture has thickened.
Transfer to an airtight glass container and store in the refrigerator.
Lightly fry the pine nuts over a medium heat until they begin to brown.
Cut the florets from the broccoli and either finely chop or blitz in a food processor.
Remove the pine nuts from the fry pan and use the pan to lightly fry the broccoli.
Whisk the eggs in a large bowl and then stir through the rest of the ingredients including the pine nuts and broccoli.
Heat a fry pan over a medium heat and add the butter or oil. Spoon a pikelet size dollop of the mixture into the fry pan and cook until the fritter is easy to flip (approximately 2 minutes on each side).
Serve on their own or with tomato chutney and/or salad.
Ingredients
Directions
Heat a large pot of water on a high temperature.
Remove the cores from the tomatoes and place in the boiling water. When the skin starts to come off remove the tomatoes from the water and place into a bowl of iced water. Once cooled, remove the skin.
Dice the tomatoes and onion and place with all other chutney ingredients in a saucepan over a medium-low heat.
Cook uncovered, stirring frequently for approximately 30 minutes or until mixture has thickened.
Transfer to an airtight glass container and store in the refrigerator.
Lightly fry the pine nuts over a medium heat until they begin to brown.
Cut the florets from the broccoli and either finely chop or blitz in a food processor.
Remove the pine nuts from the fry pan and use the pan to lightly fry the broccoli.
Whisk the eggs in a large bowl and then stir through the rest of the ingredients including the pine nuts and broccoli.
Heat a fry pan over a medium heat and add the butter or oil. Spoon a pikelet size dollop of the mixture into the fry pan and cook until the fritter is easy to flip (approximately 2 minutes on each side).
Serve on their own or with tomato chutney and/or salad.
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