Cauliflower and Broccoli fritters
Nutrients
Per serving
Steps
Preheat oven to 200C/190C fan
Spray an oven tray with olive oil and add the sweet potato and roast for 30 mins
Steam cauliflower and brocolli until just tender and mash together
Mix together the vegetables with garlic, parsley, flour, parmesan, lemon zest and egg adding the salt and cayenne pepper
Using a tablespoon, divide the mixture into 8 and roll each into a ball and squash flat placing on a lined plate or tray
Refigerate for an hour or so
In the meantime, gently mix together the cucumber and tomatoes with some of the parsley and squeeze the lemon juice and season with salt and pepper to taste
Heat the olive oil in a frying pan and gently brown the fritters for 2 - 3 mins on both sides
Serve the fritters together with the sweet potato, salad, pitta with the sweet chilli jam and tzatziki
Ingredients
| 350g | Cauliflower chopped into small florets |
| 50g | Broccoli cut into small florets |
| 1 | Bunch of parsely |
| 1 | Lemon zest |
| 2 | Cloves garlic chopped |
| 50g | Plain flour |
| 50g | Parmesan cheese grated |
| 1 | Egg |
| 25g | Panko breadcrumbs |
| 2 Tbsp | Olive oil |
| 1 Serve | Parsley |
| 2 | Lebanese cucumbers cubed |
| 2 | Tomatoes cubed |
| 1 | Lemon juiced |
| 1 | Spray olive oil |
| 500g | Sweet Potato cut into discs |
| 2 | Wholemeal pitta bread |
| 4 | Tbsp tzatziki dip |
| 2 | Tbs Sweet chilli jam |
