These delicious gluten-free fritters are packed with goodness and help to make my busy week easier. They're excellent for dinner when paired with a big salad. They'll also work beautifully in a sandwich or as a burger patty and can become a nutritious breakfast when paired with perfectly poached eggs.
INGREDIENTS
2 cups finely chopped broccoli (I used a food processor to chop)
3 free-range eggs, lightly beaten
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 small garlic clove, finely diced
½ cup gluten-free flour
½ teaspoon sea salt
¼ cup milk (almond or dairy will both work)
100 grams crumbled goat chèvre (you could also use goat feta)
ground black pepper
ghee or coconut oil for frying
To serve
yoghurt (dairy or coconut)
chives and dried red chilli flakes to garnish
METHOD
Combine all ingredients (except cheese) in a large bowl and mix until well combined. Add cheese and fold in gently.
Heat a generous dollop of oil in a sauté pan over a medium heat. Place a tablespoon of batter in the pan and use the spoon to flatten slightly. Cook for 1½ minutes on each side until golden. Repeat until all the batter is used. Makes 12
Cook's note: Fritters can be enjoyed both warm or at room temperature. Will keep in the fridge in an airtight container for up to 3 days.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Buckwheat Risotto with Roasted Cauliflower, Almonds and Leeks]()
RecipeBuckwheat Risotto with Roasted Cauliflower, Almonds and Leeks
Article by Kelly Gibney![Crunchy Quinoa and Spring Onion Patties with Radish, Avo and Kale]()
RecipeCrunchy Quinoa and Spring Onion Patties with Radish, Avo and Kale
Article by Kelly Gibney![Prawn, Coconut, Zucchini and Fresh Corn Fritters]()
RecipePrawn, Coconut, Zucchini and Fresh Corn Fritters
Article by Claire Aldous![Spicy Pumpkin, Peanut and Spring Onion Fritters]()
RecipeSpicy Pumpkin, Peanut and Spring Onion Fritters
Article by Kelly Gibney
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.