The long summer days and abundance of fresh seasonal ingredients make these pea and broccoli fritters perfect for any sitting of brunch, lunch or picnic spread. Keep them bite sized for dipping or larger as a base for protein packed poached eggs, smashed avo or smoked salmon. Cook-at-home in under 30min.
Gluten free, dairy free. Watch our easy to follow video below.
Ingredients
- 200g broccoli florets
- 2 garlic cloves, peeled
- 1/2 cup coriander
- 3 spring onions, chopped
- 1 cup frozen peas, thawed
- 400g can chickpeas, rinsed, drained
- 20g Unflavoured be. Health Collagen
- 2 tbsps gluten-free cornflour
- 2 eggs
- 1 tsp chilli flakes
- 1 1/2 tbsps olive oil
- Salt & pepper
Method
1. Place the broccoli, garlic, spring onions, chilli, salt and pepper and coriander in a food processor. Process until finely chopped. Add peas and chickpeas. Pulse until coarsely mashed. Transfer the mixture to a bowl. Add the cornflour and eggs. Season well. Use a spoon to stir until just combined.
2. Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add 1/4-cupfuls of mixture and cook for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and batter.
3.Drizzle with natural yoghurt, lemon, dill or top with smoked salmon and avo.
Can freeze for up to 3 months
