Cauliflower, Broccoli & Kale Fritters With Green Goddess Hummus
Ingredients
- 1/2 small cauliflower, cut into florets
- 1 cup mixed herbs, firmly packed (we used parsley, mint & coriander, plus extra to garnish)
- 2 spring onions, thinly sliced
- 1 small broccoli, cut into florets
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g can chickpeas, rinsed, drained
- 1 lemon, zested (and juiced)
- 5ml extra virgin olive oil spray
- 2 tbs tahini
- 1/4 cup reduced-fat milk
- 1/4 cup Greek-style yoghurt
- 1/2 cup rice flour
- 4 eggs, lightly beaten
- 1 handful kale, finely shredded
- 100g haloumi, coarsely grated
- 1 clove garlic, crushed
Method
- To make the green goddess hummus, place lemon juice, 400g chickpeas, herbs, 1 garlic clove, 1/4 cup Greek yoghurt and 2 tbs tahini in a blender or food processor. Blend until smooth, adding a little water if necessary. Transfer to a bowl and set aside. Set the lemon zest aside.
- To make the fritters, bring a large pan of salted water to the boil. Add cauliflower and broccoli florets and cook for 3 minutes. Drain and refresh in iced water. Drain, finely chop and place in a large bowl.
- Add remaining ingredients, except oil spray, and lemon zest to bowl. Season and mix together well.
- Heat a large frying pan over medium-low heat. Lightly spray with oil. Using 1/2 cup of mixture for each fritter, add to pan and press down evenly. Cook for 3-4 minutes on each side or until golden and cooked through. Place on a paper towel-lined tray. Loosely cover with foil to keep warm. Repeat with remaining mixture.
- Serve fritters topped with green goddess hummus and garnished with extra herbs.
