Broccoli and herb fritters with beetroot relish

These gluten-free fritters are packed full of sheer goodness! Whip up a batch for a tasty weekend brunch or a light and easy midweek dinner - and make sure you pile up on our scrumptious toppings.

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
For more recipes like this, check out our collection of 20 deliciously simple fritter recipes.


  • 2 eggs
  • 2 tbsp gluten-free flour
  • 1 1/2 cups raw broccoli crumb (approximately 1 head of raw broccoli blitzed in a food processor)
  • 1/2 cup fresh herbs – parsley, mint, coriander − chopped
  • 1/4 cup pine nuts, toasted
  • 1 tbsp lemon zest
  • 1/2 tsp sea salt and a decent grind black pepper
  • Oil, for shallow-frying
  • 2 tbsp sour cream
  • 1/2 cup baby spinach leaves
  • 1/2 cup tomatoes, chopped
  • 2 tbsp chutney/relish – I used beetroot relish
  • 2 tbsp pomegranate molasses


  • 1
    Whisk the eggs and flour to a smooth batter. Stir through the broccoli crumb, herbs, pine nuts, zest and seasoning. Mix thoroughly.
  • 2
    Heat 1cm of the oil in a frypan. Cook in batches, spooning enough batter into the oil to make 10-12cm fritters. Cook until dark golden, then flip and fry until cooked through.
  • 3
    Serve the fritters warm, topped with sour cream, spinach leaves, tomatoes, chutney and a drizzle of pomegranate molasses.

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