BROCCOLI FRITTERS WITH YOGURT DIP (VEG)

Great for athletes or families wanting a delicious and healthy meat free breakfast, lunch or dinner.

SERVES 4
Recipe by Jo Davies
Photography by Jo Davies

INGREDIENTS
2 eggs beaten
1 medium broccoli head
1 clove garlic
1 red onion
2 tablespoons crumbled feta cheese
1 tablespoon of olive oil
Pepper and salt to season

INGREDIENTS FOR YOGURT DIP
⅓ cup natural or Greek yogurt
½ tablespoon each of chopped chives and parsley
Salt and pepper to taste (optional)
— Store in the fridge for a few hours to let flavours to seep through

METHOD
• Chop the broccoli into small pieces discarding the stalk (remove stalk to save for later use)
• Steam or microwave until soft.
• Stir fry the finely chopped red onion and garlic in half the olive oil in a pan over medium heat.
• Once tender and slightly browned, add in the broccoli.
• Stir all ingredients into the beaten egg, season, and cook as fritters for a couple of minutes each side in the pan (using the remaining oil). 
• Add the chopped herbs to the yogurt, stir and serve with the fritters in a small dish.
• Serve with Heartbeat Kraut on the side.

NOTES
• Will keep in the fridge in a sealed container for up to 2 days.
• Adding 1 tablespoon of flour of choice to the egg mixture helps if you prefer a denser fritter.