Hummus and broccoli fritters
Nutrition Info.(per serve)
2 eggs, beaten
½ cup dried breadcrumbs
¼ teaspoon each salt and pepper
2 cloves garlic, crushed
spray olive oil
¾ cup low-fat plain yoghurt with 2 tablespoons chopped cucumber, fresh mint and pinch sumac (see tips), to serve
6 cups mesclun
3 tablespoons vinaigrette (made with 1 part olive oil, 2 parts balsamic vinegar) lemon wedges, to garnish (optional)
Total fat 19g
Saturated fat 4g
Dietary fibre 10g
1 Cut broccoli (stem and florets) into large chunks and place in a food processor. Pulse until it resembles green rice.
2 In a large bowl, combine broccoli rice, hummus, eggs, bread crumbs, salt, pepper and garlic.
3 Shape mixture into 20 golf ball-sized balls then flatten with the palm of your hand to a thickness of about 3cm.
4 Spray a large non-stick pan with oil and set over a medium high heat. Fry fritters in batches for about 5 minutes each side, or until golden brown.
5 Serve with yoghurt sauce, extra mint or parsley leaves, dressed salad leaves and lemon wedges, if using.
Make it gluten free: Use gluten-free breadcrumbs and check hummus and sumac are gluten-free.
Make it vegan: Substitute flax or chia seeds for eggs – 1 teaspoon seeds to 3 tablespoons water per egg. Use coconut yoghurt.
Check hummus is vegan.
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