My Recipe Box - Broccoli Fritters

For lunch I made broccoli fritters which were great with some tzatziki, also languishing in the fridge.

Ingredients

3 cups broccoli florets and stem , roughly chopped into 2cm/1 inch pieces (see notes) (about 1 medium head of broccoli)
2 tbsp oil (vegetable, olive oil, canola)

Batter
1 garlic clove , minced
1/2 cup plain flour
1/4 cup grated parmesan
1 egg
2 tbsp milk (low fat or full fat)
1/2 tsp salt
Black pepper

Yoghurt Sauce I used store bought
1/4 cup plain yoghurt
2 tsp lemon juice
Salt and pepper

Instructions

Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high. I simply steamed it.

Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.

Combine the Yoghurt Sauce ingredients and mix well.

Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.
Add the broccoli and mix to evenly disperse throughout the Batter.
Heat 1 tbsp of oil in a fry pan over medium heat.
Scoop 1/4 cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness. Cook 3 fritters at a time.
Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.

Serve with the Yoghurt Sauce and extra lemon wedges, if desired.

Recipe Notes

1. I also add most of the broccoli stems into these fritters. For the thicker part, I recommend peeling it with a potato peeler as I find the skin can be quite tough. Then roughly chop them into a medium size dice so they cook in the same time as the florets.

2. This recipe also works great with cauliflower.

My Recipe Box - Broccoli and Cheese Smashed Potatoes

I had seen Rachael make this a while ago. Again, using up what we had, this turned out to e absolutely delicious!



Broccoli and Cheese Smashed Potatoes
Recipe courtesy of Rachael Ray

Broccoli and Cheese Smashed Potatoes
Total Time: 25 min
Prep: 5 min
Cook: 20 min
Yield:4 servings
Level:Easy Ingredients

1 1/2 pounds small potatoes (recommended: Yukon gold)
1 small head broccoli
1 cup whole milk
2 tablespoons butter
1 1/2 cups shredded sharp Cheddar
Salt and freshly ground black pepper


Directions

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

My Recipe Box - Steamed Lemon Broccoli

Recipe and image source

This is a quick and easy broccoli recipe, just the thing for a weekday family meal. This is wonderful with chicken or fish.
Ingredients:
16 to 20 ounces frozen broccoli spears - I would use fresh broccolini
2 tablespoon melted butter
1/2 teaspoon fresh grated lemon zest
scant 1/4 teaspoon ground black pepper
Preparation:
Cook broccoli following package directions. Combine melted butter, lemon peel, and pepper. Drain broccoli; transfer to serving dish. Drizzle with butter mixture. Serve hot.
Serves 6.

My Recipe Box - Broccoli Soup

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• 4 tablespoons butter, room temperature or olive oil
• 1 1/2 pounds fresh broccoli
• 1 large onion, chopped
• 1 carrot, chopped
• Salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth

Directions

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. 

Recipes To Try

Strawberry cream cheese croissants I would probably substitute another berry as I am not overly fond of strawberries cooked in anything.
Cinnamon roll cake is from the same blogger as above.

Zucchini and spinach gratin will be a great way to use up an over abundance of summer vegetables.

Homemade sweet sour sauce finally an alternative to store bought and much healthier also.

Blueberry french toast souffle from Grumpy's Honey bunch looks delicious.

Lemon pound cake with blueberry sauce yum two of my favourite flavours!!

Garlic breadsticks two-ways

A very interesting salad Wedge Salad w/ Buttermilk-Lemon Zest Dressing

Homemade hot buttery lobster roll on toasted hot dog buns, we bought hot dog buns at St. Lawrence Market so this would be good to do with them (I froze them when we got home).

Perhaps for the fall Rogan josh with either lamb or beef and naan bread.

Broccoli bites Stacey included "for kids" in her title but I know I would love these.