Broccoli fritters with skyr sauce
I'm still in a bit of a "healthy phase", so we recently had broccoli fritters for dinner, with skyr sauce and fresh tomatoes. Child 4 was happy because it looked so delicious, but then realized with deep disappointment that it wasn't meat at all - but in the end he enjoyed eating it.
Incidentally, in Icelandic, "broccoli" is actually called "spergilkál", or "asparagus cabbage", because the taste of the stalks is said to have reminded one of the first Icelandic foods of asparagus. Broccoli is sometimes also referred to as “sprotakál”, i.e. “sprouted cabbage”. The term “brokkóli” is now also quite common in Iceland.
1 head of broccoli
1 egg
120 g grated cheese
75 g almond flour
1/2 tsp coarse sea salt
1 pinch of black pepper
1 tsp parsley
oil for frying
250 g pure Skyr
1 - 2 Tbsp milk
1/2 cucumber
1/2 tsp fresh coriander
1/2 tsp coarse sea salt
1 pinch of black pepper
Preparation
Peel and chop the onion, and also wash the broccoli and remove the thickest stalk.
Then put all the ingredients in the food processor and process thoroughly into a uniform dough.
In my case, the dough, which is quite thick, pushed my mixer to its limits - I then worked it in portions with the hand blender until everything had a good consistency.
Then use moistened hands to form the buffers from the dough.
Heat some oil in a large pan.
Then fry the pancakes on both sides until they are nicely browned.
Then bake in the preheated oven at 350 °F (180 °C) upper and lower heat for about 15 minutes.
Meanwhile, prepare the skyr sauce:
Peel the red onion and cut it into small pieces.
Wash the cucumber, peel it, remove the seeds and grate the cucumber finely.
In a bowl, stir the skyr with 1 tablespoon of milk until smooth.
Add the onion, cucumber and coriander, mix everything well and season with salt and pepper.
Then serve the broccoli fritters with the Skyr sauce and fresh salad.
[Translated from here.]
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