Prep time
15 minutes
Cook time
45 minutes
Total time
01 Hour
Yield
Serves 2
Broccoli Corn Fritters:
- 1 head of broccoli (14-16 florets)
- 3 cloves of garlic
- 10 whole ready-to-eat medium-sized baby corn
- 1/3 cup + 1 tbsp green onions, chopped
- Juice of 1 medium lemon
- ½ + 1/3 cup grated mozzarella or cheddar
- ½ cup almond flour
- 1½ tsp ground cumin
- ½ tsp smoked paprika
- ¾ tsp salt (or to taste)
- ¼ tsp cayenne powder (or to taste)
- Olive oil to brush on fritters
Creamy Yellow Curry Sauce:
- ½ cup coconut milk
- 1 tbsp coconut cream
- 1 – 2 tbsp yellow curry paste
- Optional: Pinch turmeric for a vibrant yellow color
Other Ingredients:
- Roland® Jasmine Rice, quantity to preference
- Handful of microgreens of choice
- Optional: Sprinkle of red pepper flakes
Directions:
- Broccoli Corn Fritters: Preheat oven to 375°F and prepare a baking tray.
- Steam or lightly boil broccoli florets and garlic. The broccoli should be cooked through, lightly crunchy, but not mushy.
- Coarsely blend, grind or mash together broccoli, garlic and baby corn. Be careful not to blend the mixture too finely, there should be small, textured, pieces in the mixture.
- Transfer mixture to a large bowl and mix in the remaining ingredients, except olive oil. Using your hands, knead and squeeze the mixture in order for it to come together. Make 6 fritters and place them on the prepared baking tray. If the mixture is too wet, add some more flour, 1 tbsp at a time. If the mixture is too dry, add some olive oil, 1 tsp at a time.
- Brush the fritters with olive oil and bake for 45 minutes until golden-brown and crispy. Monitor the fritters as oven temperatures vary. Allow fritters to cool on the baking tray until safe to handle, and transfer over to a plate or cooling rack.
- Jasmine rice: Follow package instructions and prepare Jasmine Rice.
- Yellow Curry Sauce: Add coconut cream to a saucepan and stir/whisk until it’s a creamy liquid. Place the saucepan on medium heat. Once the coconut cream starts to heat up, add yellow curry paste. For a strong flavor, add 2 tbsp, for a subtle flavor add 1 tbsp. Keep stirring while cooking until the paste has completely dissolved. Optional: Add a pinch of turmeric for a more vibrant yellow color. Continue to cook while stirring until the yellow curry is hot, but not boiling. If you prefer a thicker curry, allow the mixture to boil for 20-30 seconds. Remove from heat and set aside.
- Assemble: Serve fritters on a bed of jasmine rice with yellow curry poured on top of on the side, Garnish with microgreens and red pepper flakes.