Bubble and Squeak Broccoli Fritters
Wednesday, 22 May 2013
In May I seem to forget I'm a student. I go through a phase of buying fancy puy lentils and cuts of beef and sometimes even drink wine with dinner! Ok, so whilst this doesn't seem like a big deal, I've reached the end of the month with a pretty tiny food budget. No more wine, no more beef. It was nice knowing the life of luxury, even if only briefly. Dinner on Monday was a choice between 9p noodles and a Mötley Crüe of leftovers, including a couple of rashers of bacon, half a sweet potato and a huge head of broccoli. What can I say, I like a challenge much more than packet noodles... Thankfully, whilst browsing the wonderful Smitten Kitchen for inspiration, I found this recipe and the answer to my poor student food prayers. I've decided to bulk up the original recipe a little with some extras that were kicking around my kitchen and I think you can substitute practically any vegetables in, fritters are very versatile. Want potatoes or carrots instead of sweet potatoes? Sure. You've got a scarily huge collection of courgettes? Just sub out the broccoli. I believe in us, I believe we can be inventive with the random contents of our fridge and cupboards.
I've christened this recipe Bubble and Squeak Fritters because the whole idea reminds me of bubble and squeak. This way is just a little greener, a little lighter and a little neater.
These fritters are also awesome for working a little extra veg into your diet and they can be eaten for breakfast, lunch or dinner! Win, win.
For Bubble and Squeak Broccoli Fritters you will need (makes about 10):
1 large head of broccoli, chopped into small florets and steamed for 5 minutes
1/2 sweet potato, diced and boiled for 10 minutes
2 rashers bacon, diced and fried for 5 minutes
1/2 red onion, finely chopped and fried with the bacon
100g plain flour
1 clove garlic
Salt and pepper
Lemon wedges to serve
Lemon and garlic dip (serving suggestion):
6 good dollops of natural yoghurt
Juice of 1/2 a lemon
1/2 clove of garlic
Salt and pepper
Pinch of sugar
Begin by combining your sweet potato,
And your broccoli,
And the onion and bacon in a large bowl. Set aside.
In a separate bowl lightly beat the eggs and combine with the flour.
Add in chopped garlic and grated parmesan. Season well and mix together.
Add this to the vegetable and bacon mix and mash together until well incorporated. You should still be able to make out the pieces of vegetable, you don't want to mash up a mush.
Heat a pan of olive oil and dollop a tablespoon of the mixture in and flatten out. Fry for three minutes on each side and repeat this process until you have run out of mixture.
Make your dip by simply combining the yoghurt, lemon juice, finely chopped garlic, seasoning and sugar. Mix it all up and get ready to serve.
Stack high with slices of lemon.
Pour over your dip and get stuck in. Cutlery optional.
The perfect supper for using up leftovers. Oh heck, its perfect whenever.