Cheesy baked broccoli fritters from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 26) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tzatziki; Instant spicy pink sauce; Yoghurt sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cheddar cheese for tasty cheese, cooked quinoa for cooked rice, and plain yoghurt for ketchup.

  • dbuhler on May 09, 2024

    These were great! I forgot to spray the tops with oil so they weren't as crispy as I'm sure they could have been, but we enjoyed them anyway. I served them as a side with chicken nuggets and I'd do that again, but I would half or third the batch as this makes a lot. I'm not too worried about the leftovers...I'll just enjoy them with a fried egg on top!

  • breakthroughc on January 20, 2024

    I am a fan of this recipe. I used a smoked cheddar and it was good. I used my large quarter cup scoop and got 16 fritters. I served with the yogurt sauce and steamed green beans on the side. I don’t think it serves 5 to 6 as a main. 4 at the most for the appetites at our house and I would make another side if serving 4. I will definitely make again, we both thought they were delicious.

  • ezwriternc on October 08, 2023

    These came out great. The recipe makes a lot. I would halve it next time. Could be very versatile. I used a combination of quinoa and leftover basmati rice.

  • Zosia on July 31, 2023

    Delicious and quite versatile. I made them with leftover cooked kale and mushrooms (mainly kale), brown rice and gruyere and we enjoyed them with just a squeeze of lemon.

  • averythingcooks on July 22, 2023

    I scaled this to 1/3 for 8 fritters to serve 2 as part of a light dinner. I used an aged cheddar, basmati rice & added a couple of dashes of hot sauce (tip from aargle) and they really do come out crispy (even from the oven) & flavourful. I thought it odd to spray the pan with oil and then cover it in parchment but I did it...perhaps that helps the develop the "crispy"? Regardless, these will be made often.

  • aargle on February 19, 2023

    Made these for an easy Sunday lunch and they were delicious. Nagi's instructions were spot on. My only addition was 3/4 tsp of chilli flakes. Despite being baked they were golden and crunchy. I used basmati rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.