I am always wanting to eat good food which is delicious and nutritious. And sometimes, time does not allow me to cook elaborate meals. Plus those meals are not always the right choice for the waistline. I try to eat relatively clean food Monday to Friday and then comes the weekend…its a like a food carnival because of the recipe development. That is why I food like this is a life saver for me during the week., it is quick, easy, and satisfying. These fritters have only handful of ingredients: Broccoli, corn, and chickpeas, and wholemeal flour. These fritters are a delicious way to eat your protein, carbohydrates, and veggies all in one. Might as well call these "Super-Fritters". I sometimes make a big batch on the weekend, and eat them during the week. Makes for an easy meal prep. You can also freeze them, so they are ready to be eaten when you are.
But don’t be fooled by the healthy nature of these bad boys. I have managed to pack them with flavors. I love the crunch of veggies, aromatic herbs and spices, and baked crisp to perfection…healthy can be tasty!
Now, lets get cooking.
Serves- 6
INGREDIENTS
- 230 g broccoli
- 1 can chickpeas (drained)
- 1 cup corn kernels (from a can and drained)
- ½ cup wholemeal flour (can replace with Chickpea flour)
- 1 tsp dried basil
- 1½ tsp sweet/smoked paprika
- Salt to taste
- Spray oil
METHOD
- Add broccoli, chickpeas, and corn in a food processor. Grind until everything comes together as a rough mince. You should still be able to see small pieces of veggies and corn etc.
- Transfer the mixture into a large bowl, add flour, basil, paprika, and salt.
- Mix well using hands until the mixture comes together. If too dry add few drops of water. If too wet, add some flour.
- Shape the mixture into six equal sized patties and place them in a baking tray lined with baking paper/Aluminium foil (Spray some oil on baking paper)
- Bake for 20-25 min in a preheated fan-forced oven on 200 degrees Celsius / 390 degrees Fahrenheit (Check after 20 min and leave for another 5 min. if needed)
Serve with coconut Aioli: Whisk in 2 tsp of fresh lime juice, a tbsp of nutritional yeast, pinch of salt, in half a cup of coconut yogurt.
*If food processor is not accessible, grate broccoli using a hand-held greater. Roughly mash chickpeas and corn using a potato masher.