Broccoli Fritters with Ginger Cabbage Slaw

Here’s a lovely little recipe that will be a very frequent visitor in our meal planning this fall – it simply ticks all the boxes and manages to satisfy both that I-want-something-yummy-for-dinner craving as well as the wish to eat a plate full of color and nutrients. You can obviously substitute the pearled wheat for any grain that you might have on hand at home already, but you probably already figured that out.

Broccoli is one of our favorite vegetables around here and it’s always fun to discover new ways to eat it – and turned into fritters with an Asian twist was a total winner. Yet again, let’s give it up for chickpea flavor as a magical ingredient in vegan fritters and patties – it should be a mandatory staple in all plant based pantries!

And last but not least: this slaw is kind of to die for but instead of dying, make a double batch and enjoy as a side salad for days.

För recept på svenska, klicka här: Broccolibiffar, matvete och asiatisk vitkålssallad

Serves 4 (makes 24 fritters)
Total Time: 1 hr

Ingredients

Broccoli Fritters

500 g broccoli, fresh or frozen (2 small heads)
1 yellow onion (150 g), chopped
2 cloves of garlic, minced
2 tbsp soy sauce
1 tbsp lemon juice
4 tbsp sesame seeds
200 ml chickpea flour
1 1/2 tsp baking powder
Canola oil

Ginger Cabbage Slaw

1/2 head of cabbage (600 g), shredded
4 carrots (400 g), grated
2 tbsp canola oil
1 tbsp sesame oil
4 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp freshly grated ginger
2 tsp sugar

To Serve

4 servings grain of your choice (we use pearled wheat)
Sriracha mayonnaise (100 ml of vegan mayonnaise + 2 tsp sriracha or hot sauce)

Instructions

1. Broccoli fritters Prep the broccoli by cutting the heads into florets and chopping the stems. Steam or boil for 5 minutes until al dente. The pieces should still be firm but cooked enough to cut through easily with a knife. If using frozen, add the broccoli florets into a pot of boiling water and let sit for 5 minutes. Drain and set aside to cool.
2. Ginger cabbage slaw Place the shredded cabbage and grated carrots in a large bowl. Mix together the rest of the slaw ingredients into a dressing. Pour the dressing over the cabbage and carrots and mix thoroughly. Set aside.
3. Grain Cook the grain of your choice according to the package instructions and set aside.
4. Sriracha mayonnaise Stir together vegan mayonnaise with sriracha or hot sauce.
5. Going back to the broccoli fritters, chop the cooled broccoli roughly and mix together in a bowl with the chopped onions and garlic. Add in the soy sauce, lemon juice and sesame seeds and stir to combine. Stir in the chickpea flour and baking powder and mix everything together.
6. Heat up some canola oil in a pan over medium heat and, when hot, dollop a heaping tablespoon of the batter into the pan, flattening them out a little to form round fritters. If the broccoli pieces are too big and fritters aren’t holding together, mash the batter a little with the back of a spoon. Cook 4-5 min on each side or until browned and crisp.
7. Serve with the grain, ginger cabbage slaw and a drizzle of sriracha mayonnaise.

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