Broccoli Fritters in a Sprouted Beetroot Wrap with Avocado Mayo’

Servings: 1

– 1/2 red onion, peeled and roughly chopped

– 1 garlic clove

– 2 tsp each cumin and turmeric, ground

– 2 cups broccoli, roughly chopped

– 1 handful fresh mixed herbs like dill, parsley, mint, chives

– 1 tbsp lemon zest

– 1/2 tsp dijon mustard

– 3 tbsp GF flour

– Salt and pepper to taste

– Water to form into a ball

– Olive or organic sunflower oil for frying

– 1 medium avocado, ripe

– 1 tbsp basil leaves, chopped

– 1½ tbsp cold-pressed olive or sunflower oil

– 1 tbsp lemon or lime juice

– 1 tbsp clean water

– ½ tsp unrefined salt

– Mixed Leaves and edible flowers

– Red onion, peeled and finely sliced

– Gherkins, sliced

Broccoli Fritters in a Sprouted Beetroot Wrap with Avocado Mayo’

Add all ingredients apart from the water and oil into a food processor.
Pulse until combined and a ball forms. Add more water if needed.
Keep the mixture a little chunky, so stop processing before the mixture is smooth.
Shape into golf ball-sized balls.
Flatten slightly before pan-frying in a little olive oil, (or baking).
Cook over a medium heat until golden on both sides. About 2 mins each side.

Method for Mayonnaise:

Scoop the flesh out of the avocado and place in your blender or food processor with all the other ingredients and whiz to a puree.

To Assemble:

Spread your wrap generously with mayo, then place on 2 fritters, halved, as you would felafel.
Top with salad greens, flowers, gherkins and red onion, and roll firmly.