I am a firm believer in the truth that most things can be turned into patties or fritters and they will taste good.
At the moment I am putting grated zucchini into everything. My hand has been forced by the neglect of a few zucchini that have grown into monsters in just a few short days. You can see a couple of them lurking in the background of the photo. They are about 40cm long.
For dinner I decided to make some green fritters, so called because everything in them is green. They are not spiced apart from some parsley, garlic, salt and a small amount of grated dried up vegan cheese that I found lurking in the fridge. The zucchini and broccoli are not hidden in these fritters. They are the stars. The two work well together with the zucchini forming a soft background and the broccoli providing a little bit of bite.
They are easy to make and delicious and they take just five minutes to prepare, and a little more than 10 minutes to cook.
- 1 cup grated zucchini
- 1 tsp salt
- 1 cup broccoli chopped roughly into about 1 cm pieces or smaller
- ¼ cup chickpea flour
- 1 clove garlic crushed
- 15 grams grated vegan parmesan
- 2 tsp oil
- Put the grated zucchini into a colander, sprinkle with the salt.
- Steam the broccoli for a few minutes, it still needs to remain firm.
- Squeeze the zucchini firmly with your hands to remove as much water as possible.
- Put the broccoli, zucchini, chickpea flour, garlic and parmesan in a bowl and mix until combined.
- Heat the oil in a frying pan and add the mix to make 4 large or 6 small patties.
- Turn the heat to low and cook each side for 5 or 6 minutes.
If REALLY pressed to name a favourite vegetable, I think I’d choose broccoli. It is a really versatile vegetable, at home in a variety of cuisines from Italian to Asian.
This recipe is sort of Calabrian. It is based on a recipe that was told to me by my Italian hairdresser more than ten years ago. It was her mother’s recipe. The original has the broccoli cooked in with the pasta water for the last couple of minutes, and when I am in a real hurry I do it this way, which is also delicious. But the step of charring the broccoli in a pan gives it the dish an extra dimension of caramelised smokiness that I like.
I haven’t given any amounts in the recipe below, this is a recipe that can use as much or as little as you like of any of the few ingredients.
spaghetti with charred broccoli, garlic, chilli and lemon
recipe type: quick meals
- broccoli (sliced into 0.5 cm thick and broken into florets)
- olive oil
- garlic (finely chopped)
- fresh red chilli (finely chopped)
- Cook spaghetti in plenty of boiling salted water
- While the spaghetti is cooking heat some olive oil in a pan until it is really hot. Add the broccoli and allow it to char. Don't stir it, you want it charred on one side.
- Once the charring is to your liking, add garlic and chilli and let them cook briefly, taking care not to burn the garlic.
- Add a very small amount of water to the pan and cover.
- Let it steam until bright green and tender. There should be no water left in the pan.
- Toss the cooked spaghetti into the pan with the broccoli and squeeze some lemon into the pan. If it is too dry, add a bit of the pasta cooking water.
- Serve as is, or add some grated vegan parmesan cheese. I like the piquant Vegusto 'cheese' for this.