There are times when all I want is vegetables. I’ve done with meat and fish I just want to be renewed by healthy flavours, herbs and spices. These little Patties pack a punch of flavour from the cumin and coriander and a sweetness from the caramelising of the outside as they’re cooked. With a hint of chilli and the barely cooked herbs these are a perfect light lunch or snack slathered in a lightly curried dip.
- 1 Head of broccoli including stalk
- 3 spring onions
- 2 clove garlic
- zest Of one lemon
- 20 g Corriander
- 20 g Parsley
- ¼ teaspoon Sea salt or Himalayan pink salt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground corriander
- 1 teaspoon Garam Masala
- ½ teaspoon Hot chilli powder
- 1 Egg
- 60 g Buckwheat flour
- 2 tablespoon Olive oil
- Grate the broccoli on a course grater or cut off the florets and place in a food processor, pulse until fine but not wet. Tip these into a bowl and put the chopped stem in the processor, pulse until fine but not wet, add to the bowl.
- Add all the remaining ingredients except the buckwheat flour and the olive oil, mix well. Then sprinkle in the flour a bit at a time until the mixture holds together when pressed into a ball.
- At this stage you can fry off a little of the mixture to test the seasoning, if you want. Take a tablespoon of the mixture in your hand and roll into a firm ball, press down to flatten into a pattie, set aside. Repeat for the remaining mix.
- Place the olive oil in a frying pan over a medium heat, once the oil is hot, place the patties in the pan and cook until just starting to brown about 5 minutes on each side. Remove and drain on kitchen paper. If baking place on a lined baking sheet and bake for 20 minutes at 190c, 170c fan assisted, gas mark 5, 375f. Serve warm or cold with a dip.
These can be baked or fried, if baking set the oven to 190c, 170c fan assisted, gas mark 5, 375f.
If you put the florets and stalk in the processor together the florets will turn to mush before the stalk is processed and the mixture will be too wet to use. Pulse the stalk and florets seperately or grate on a course grater.
- 1 Ripe avocado
- 1 clove Garlic
- 2 tablespoon lime juice
- 100 g Probiotic yoghurt
- 1 Red chilli
- 1 teaspoon Mild curry powder
- Salt and pepper to taste
- Put all the ingredients in a food processor and blitz until smooth, check for seasoning and serve
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