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
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