Gluten and Dairy Free Broccoli fritter served with pineapple and mango chutney.

Fritter:

500g broccoli florets

150g buckwheat flour

1medium egg

200ml approx almond milk

1tsp coriander finely chopped

3 spring onions finely chopped

Salt and pepper

Pre-heat oven to 200C. In a mixing bowl, add the flour, the milk, and the egg and mix. Then add the rest of the ingredients. Next, in a hot pan add rapeseed oil, 2 tbsp of mix per fritter, and brown on each side - finish in oven for 2-3 mins.

Chutney:

2tbsp rapeseed oil

1 tsp garlic puree

200g shallots, chopped finely

1 red pepper, chopped finely

1 tbsp ginger, finely chopped

1 mango, diced

½ pineapple, diced

50g brown sugar

50ml cider vinegar

2tsp madras curry powder

1 tsp coriander, finely chopped

Salt and pepper

In a large, hot, saucepan, add the oil, shallot and garlic. Sweat until transparent. Then add the cider vinegar and the rest of the ingredients, bring to the boil and simmer for one hour low heat. Season. Then cool down and add the coriander.T

To serve: 5g salad leaves on a plate, on top add 2 hot fritters, then 1 tbsp chutney. Mixed seeds to decorate.

- Adele Carnell of Filmore & Union