These easy veggie fritters with broccoli and coriander are a great way of using up leftover veg, herb stalks and even vegetable peelings. Try them with a poached egg, or leave to cool and add to lunchboxes.
Loved this recipe? Try our classic sweetcorn fritters next, and add some leftover veg and herbs, too.
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Ingredients
- 100g self-raising flour
- 100ml whole milk
- 1 large free-range egg
- ½ tsp baharat spice mix (see Know-how)
- 1 broccoli stalk, finely chopped
- 1 cauliflower stalk, finely chopped (plus any leaves, roughly chopped)
- 150g vegetable peelings (we used carrot and potato), chopped
- Bunch coriander stalks, chopped (plus a few leaves if you have any)
- 2 tbsp vegetable oil for frying
- Drizzle pomegranate molasses
- 50g feta, crumbled
- Natural yogurt, drizzled with extravirgin olive oil, to serve
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Method
- Put the flour in a mixing bowl and slowly whisk in the milk. Add the egg and whisk until incorporated, then stir in the spice mix, chopped veg and peelings and the coriander stalks.
- Heat 1 tbsp oil in a large non-stick frying pan over a medium heat. Spoon 4 ladlefuls of batter in the pan to make 4 fritters, then fry for 3-4 minutes on each side, flipping them when they’re golden underneath. Remove to a plate lined with kitchen paper while you cook the rest – add a splash more oil to the pan as needed (see Make Ahead).
- Season the fritters with salt and pepper, drizzle some pomegranate molasses over the top and crumble over the feta. Scatter with coriander leaves, if using, and serve with the yogurt.
Nutrition
- 127kcals Calories
- 6.5g (1.5g saturated) Fat
- 3.9g Protein
- 12.5g (1.2g sugars) Carbs
- 1.4g Fibre
- 0.3g Salt
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