Broccoli and Sweetcorn Fritters
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 200 g sweetcorn (tinned or frozen, drained well)
- • 100 g broccoli (cut into small florets)
- • 50 g sweet potato (peeled and grated)
- • 4 spring onions (chopped)
- • 2 medium eggs (or 1 if the eggs are on the larger side)
- • salt and pepper, to taste
- • 1 pinch chilli flakes
- • low calorie cooking spray
- • 1/4 tsp chilli powder (depending on how hot you like it!)
- • 1/2 tbsp fresh coriander (chopped)
- • 4 tbsp fat free yoghurt
- • 1/4 tsp Worcestershire sauce ((If you're vegetarian - replace with soy sauce))
- • 1 lime (juice only)
- • 1 pinch sea salt
Preparation Steps
First make the dip (see below) You can do this in advance and keep it in the fridge to save some time.
Cook the broccoli, either microwave it for a minute or two, or steam/boil it. The broccoli should still be quite firm. Drain well.
In a bowl mix together the cooked broccoli and sweetcorn.
Add the chopped spring onion, grated sweet potato and chilli flakes and mix well.
Season with some sea salt and freshly ground black pepper, then add one of the eggs. Stir well so that all the ingredients are mixed thoroughly.
The mixture should be moist but not soggy, just enough to bind the ingredients. If it seems a bit too dry add the other egg.
Spray a large frying pan with low calorie cooking spray and set on a medium heat. Using a 1/4 cup measure put 5 scoops into the hot pan, leaving enough space between each one so you can turn them easily.
Cook for about 3 minutes, until they are golden brown on the bottom, then flip them over and cook them for another 3 minutes.
Remove the fritters from the pan, spray with a little more calorie cooking spray if needed and repeat with the remaining mixture. The mixture should make 10 fritters in total.
Just mix all the ingredients together. Check the seasoning and serve.