These crispy Italian-style broccoli fritters make a fantastic side dish. Or, you could make them bigger and serve them up as burgers instead.
- 1 head of broccoli
- 275g polenta
- 2 garlic cloves
- 1 onion
- 6 large eggs, beaten
- 4 tbsp. grated parmesan cheese
- Good pinch of black pepper
- Rapeseed oil
Dice the broccoli finely. Mince the garlic cloves and finely dice the onion.
In a large bowl, mix together the broccoli, polenta, garlic, onion, eggs, parmesan and black pepper. Form into small patties. If the mix is too wet, add more polenta, and if too dry, add another egg.
Heat around 2 inches of rapeseed oil in a saucepan. Drop fritters carefully into the hot oil and fry for 2-3 minutes on either side or until well browned and crisp.