Cauliflower, Broccoli & Kale Fritters With Green Goddess Hummus

17 Ingredients

Number of servings

4

1/2 small cauliflower, cut into florets
1 cup mixed herbs, firmly packed (we used parsley, mint & coriander, plus extra to garnish)
2 spring onions, thinly sliced
1 small broccoli, cut into florets
1teaspoons ground coriander
1teaspoons ground cumin
400grams can chickpeas, rinsed, drained
1 lemon, zested (and juiced)
5milliliter extra virgin olive oil spray
2tablespoons tahini
1/4 cup reduced-fat milk
1/4 cup Greek-style yoghurt
1/2 cup rice flour
4 eggs, lightly beaten
1 handful kale, finely shredded
100grams haloumi, coarsely grated
1 clove garlic, crushed

Method

Step 1 of 5

To make the green goddess hummus, place lemon juice, 400g chickpeas, herbs, 1 garlic clove, 1/4 cup Greek yoghurt and 2 tbs tahini in a blender or food processor. Blend until smooth, adding a little water if necessary. Transfer to a bowl and set aside. Set the lemon zest aside.

Step 2 of 5

To make the fritters, bring a large pan of salted water to the boil. Add cauliflower and broccoli florets and cook for 3 minutes. Drain and refresh in iced water. Drain, finely chop and place in a large bowl.

Step 3 of 5

Add remaining ingredients, except oil spray, and lemon zest to bowl. Season and mix together well.

Step 4 of 5

Heat a large frying pan over medium-low heat. Lightly spray with oil. Using 1/2 cup of mixture for each fritter, add to pan and press down evenly. Cook for 3-4 minutes on each side or until golden and cooked through. Place on a paper towel-lined tray. Loosely cover with foil to keep warm. Repeat with remaining mixture.

Step 5 of 5

Serve fritters topped with green goddess hummus and garnished with extra herbs.