Cheesy Broccoli Fritters with Dill and Lemon Yogurt

Name: Cheesy Broccoli Fritters with Dill and Lemon Yogurt
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g Broccoli (500g broccoli, ends trimmed); 1 piece Lemon (Zest and juice of 1 lemon); ¼ cup Dill (¼ cup dill fronds, chopped); 1 piece Kale (1 bag The Fresh Salad Co Kale & Baby Spinach Salad Mix); 1 piece Cherry Tomato (1 pack The Good Stuff bellino tomatoes, halved); 1 piece Avocado (1 avocado, sliced); 100 g Vintage Cheddar Cheese (100g Emporium Selection UK vintage cheddar, grated); ½ cup All-Purpose Flour (½ cup White Mill plain flour); 3 pieces Egg (3 Lodge Farms free range eggs, beaten); 170 g Greek Yogurt (170g Lyttos pot set Greek style yogurt); 0 pieces Sea Salt (Sea salt and black pepper, to season); 0 pieces Olive Oil (Remano olive oil, for pan frying and salad dressing); 0 pieces Balsamic Vinegar of Modena (Remano balsamic or white wine vinegar, for dressing salad)

Broccoli fritters with cheddar and dill, served with a lemon-dill yogurt dip and a simple side salad.

50 minMediterranean

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Broccoli500 g · 500g broccoli, ends trimmed
Lemon1 piece · Zest and juice of 1 lemon
Dill¼ cup · ¼ cup dill fronds, chopped
Kale1 piece · 1 bag The Fresh Salad Co Kale & Baby Spinach Salad Mix
Cherry Tomato1 piece · 1 pack The Good Stuff bellino tomatoes, halved
Avocado1 piece · 1 avocado, sliced
Vintage Cheddar Cheese100 g · 100g Emporium Selection UK vintage cheddar, grated
All-Purpose Flour½ cup · ½ cup White Mill plain flour
Egg3 pieces · 3 Lodge Farms free range eggs, beaten
Greek Yogurt170 g · 170g Lyttos pot set Greek style yogurt
Sea Salt0 pieces · Sea salt and black pepper, to season
Olive Oil0 pieces · Remano olive oil, for pan frying and salad dressing
Balsamic Vinegar of Modena0 pieces · Remano balsamic or white wine vinegar, for dressing salad

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Steps

1Wash brocolli. Peel the stalks and slice. Cut the brocolli head into florets. Steam or boil for 2 minutes or until just tender. Place on a board in a single layer, to allow to cool.
2Grate or finely chop the brocolli and place into a large mixing bowl. Add the cheese, lemon zest and about ⅔ of the dill. Add the plain flour, season well and stir. Add the beaten egg and mix. Season with salt and pepper and mix to combine.
3Place a large frying pan over a medium-high heat. Add a small amount of olive oil and place large dollops of batter in the pan, gently spreading them out with the back of a spoon. Cook in batches for 3 minutes on each side or until nicely coloured and completely cooked through. Drain on kitchen paper.
4Meanwhile, mix the yogurt with the lemon juice and remaining chopped dill. Season well and stir with a fork to combine.
5For the salad, place the leaves, tomato and avocado into a bowl and season. Drizzle over some olive oil and vinegar to taste. Serve the fritters with the yogurt and salad.