Broccoli fritters with green yoghurt

Ingredients:

350g broccoli, roughly chopped

1 cup frozen broad beans, thawed, peeled

1 garlic clove, crushed

3 green onions, chopped

2 tbsp chopped fresh mint leaves, plus extra sprigs to serve

1 cup chickpea flour

½ tsp baking powder

1 tsp ground cumin

1 tsp ground coriander

1 egg, lightly beaten

¼ cup vegetable oil

4 baby cucumbers, thinly sliced

Warmed roti, to serve

Mixed salad leaves, to serve

For Green yoghurt:

½ cup plain Greek-style yoghurt

1 cup fresh mint leaves

1 tsp lemon juice

Instructions:

• Place broccoli, broad beans, garlic, onion and mint in a food processor. Pulse until finely chopped.
• Combine flour, baking powder, cumin and coriander in a large bowl. Season with salt and pepper.
• Make a well. Add egg and 2/3 cup water. Whisk until smooth.
• Add the broccoli mixture. Stir until well combined.
• Heat oil in a frying pan over medium heat.
• Add 1/4 cup batter to pan.
• Gently shape batter into a 6cm round.
• Repeat to make 3 more fritters.
• Cook for 2 minutes each side or until browned and just cooked through.
• Transfer to paper towel to drain.
• Repeat with remaining batter to make 12 fritters.
• Meanwhile, Place yoghurt, mint and lemon juice in a small food processor.
• Process until green and smooth.
• Season with salt and pepper.
• Serve fritters with green yoghurt, cucumber, roti, salad leaves and extra mint.