Cauliflower and Broccoli Fritters with Herb Hummus
These fritters are delicious for a family meal with leftovers perfect for the lunchbox
1/2 small cauliflower, cut into florets
1 small head broccoli, cut into florets
3 kale spinach leaves, finely shredded
100g haloumi, coarsely grated
2 spring onions, thinly sliced
4 eggs, lightly beaten
1/2 cup plain flour
1/4 cup reduced-fat milk
1 tsp ground cumin
1 tsp ground coriander
Olive oil spray
For the Hummus
1 lemon, zested and juiced
400g can chickpeas, rinsed, drained
1 cup firmly packed mixed herbs (parsley, mint, basil &/or coriander), plus extra to garnish
1 garlic clove, crushed
1/4 cup Greek-style yoghurt
2 tbs tahini
To make the herb hummus, place lemon juice, chickpeas, herbs, garlic, yoghurt and tahini in a blender or food processor. Blend until smooth, adding a little water if necessary. Transfer to a bowl and set aside. Set the lemon zest aside.
To make the fritters, bring a large pan of salted water to the boil. Add cauliflower and broccoli florets and cook for 3 minutes, or microwave. Drain and refresh in iced water. Drain, finely chop and place in a large bowl.
Add lemon zest and remaining ingredients, except oil spray, to bowl, season and mix together well.
Heat a large frying pan over medium-low heat. Lightly spray with oil. Using 1/2 cup of mixture for each fritter, add to pan and press down evenly. Cook for 3-4 minutes on each side or until golden and cooked through. Place on a paper towel-lined tray. Loosely cover with foil to keep warm. Repeat with remaining mixture.
Serve fritters topped with herb hummus and garnished with extra herbs.