Broccoli and Rocket Fritters with Yoghurt Dip

Ingredients 2 heads of broccoli 1 bunch of rocket 2 teaspoons of cumin seeds 1 red onion 2 cloves of garlic 1 green chilli 4 eggs 200g chick pea flour turmeric - 1/2 teaspoon 1/2 teaspoon salt Vegetable oil

Dip 300gm Greek style yoghurt 1 lime 1 bunch coriander 1/2 teaspoon salt

Method
1. Fill medium sized pot with water and put on stove on high heat with lid on. 2. Cut the broccoli off the stem into small florets ot trees. Finely slice the stem. 3. Once the water has boiled, cook the broccoli for 4 minutes. Strain into a colander over sink. Tip into large mixing bowl. 4. Put small frypan on stove. Turn heat to high. Add cumin seeds. Toast until fragrant - you should be able to smell them. Pour into the mortar and grind a fine powder. Tip into a small bowl. 5. Peel the onion and finely chop. Put another frypan onto stove, add 2 tablespoon of olive oil. Turn the heat to high and add in the onion. Cook until soft. 6. Peel the garlic, finely chop and add with onion. Cook for a few more minutes stirring with a wooden spoon. 7. Cut the chilli in half length ways. Scrape out the seeds. Cut into long strips and then finely dice. Add to the frypan with the onion/garlic. Cook for another minute. 8. Wash the rocket and dry. Roll up into a sausage and finely

chop. Add into the frypan with the onion/garlic/chilli. Cook until it just wilts. Tip into the large mixing bowl with the broccoli. 9. Break the eggs into a medium sized mixing bowl and whisk well. 10. Measure out the chick pea flour, turmeric, salt and put into separate large mixing bowl. Add the ground cumin. Mix with a wooden spoon. 11. Make a well in the flour bowl; add in broccoli/rocket mix and the eggs. Mix together with wooden spoon. You are now ready to cook your fritters. 12. Put both frypans onto stove, make sure they are clean. Turn onto high heat. Add 4 tablespoons of vegetable oil to each frypan. Let the oil get hot. Very carefully add a spoon of fritter mixture - you should be able to cook about 8 fritters at least in each frypan. Cook for a few minutes on one side, they should be golden brown, and then flip over to other side for a few minutes. Put them onto an oven tray and into a low oven to keep warm.

Broccoli and Rocket Fritters with Yoghurt Dip

13. While the fritters are being cooked make dip.

DIP
1. Zest the lime. Cut lime in half and juice. 2. Pick and wash the coriander, Dry using salad spinner . Finely chop. 3. Measure out the Yoghurt and put into a medium sized bowl. 4. Add in lime zest, chopped coriander and 1 tablespoon of lime juice. Add 1/2 tspn of salt. 5. Mix with a spoon and taste a little to see if more salt need. Spoon into 3 dip bowls for serving. 6. Put dip onto platters with fritters to serve.