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I have kept these vegan as I found the flavours and textures worked really well and gave these fritters a lot more depth and flavour.
1 Tbsp chia seeds
2 Tbsp water
2 cups broccoli florets, roughly cut
1 400g can black beans, drained and rinsed
¼ tsp ground fenugreek
1 tsp salt
¼ tsp freshly ground pepper
½ tsp dried oregano
¼ cup fine polenta
oil for frying
Begin by soaking the chia seeds in water and set aside so they thicken.
Put the broccoli in the food processor and process briefly.
Add the beans, seasoning and chia mixture and blitz to form a thick paste.
Transfer from the food processor to a bowl and taste. Adjust seasoning if needed.
Add a tablespoon of polenta and mix well to combine.
Roll into 12 evenly-sized balls, flatten slightly and coat in the polenta.
Heat a large, heavy-based fry pan with enough oil to cover the base of the pan.
When hot, add the broccoli fritters and fry until golden on each side (about five minutes a side).
Remove and serve with a pinch of sea salt and lemon wedges.