Grated broccoli and miso fritters

I'm a big fan of fritters. They are a classic go-to for breakfast or brunch and I'm twisting it a little here with miso and broccoli.

Grated broccoli and miso fritters. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp miso paste
• 100 ml oat milk
• 1 cup self-raising flour
• Salt and pepper
• 1 head broccoli
• 30 ml grapeseed oil

Glaze

• 4 tbsp (80 ml) soy sauce
• 2 tbsp (40 ml) brown sugar
• ¼ tsp chilli powder
• 1 tbsp (20 ml) sake or rice wine

Side salad

• 1 bunch mixed leaves
• 1 red chilli, finely sliced
• 1 bunch coriander, roughly chopped
• 1 bunch mint, leaves roughly chopped
• 20 g roasted peanuts
• 1 lime, juiced
• Pinch salt
• 20 ml olive oil
  

Instructions

1. Place the miso and milk into a bowl and mix until the miso is dissolved. Add flour and season with salt and pepper. Whisk to combine and remove any lumps, the mixture should be slightly thicker than pancake batter.
2. Grate broccoli into the batter and mix through.
3. For the glaze, mix everything in a bowl until the sugar is dissolved.
4. Add 30 ml oil to a non-stick fry pan on medium heat. Spoon potions of batter in and let fritters fry for 3-5 minutes or until set. Turn, brush with the glaze, and continue to cook for a further 3-5 minutes or until cooked through. The fritter will bounce back when you touch it. Continue until all of the batter is used.
5. Toss all of the salad ingredients together in a bowl.
6. Serve the cooked fritters with side salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.